Description
These Cranberry Lemon Bars combine a buttery, golden crust with a tangy cranberry layer and a zesty lemon topping, creating a delightful dessert perfect for any occasion. The tart cranberries and fresh lemon juice balance the sweetness, offering a refreshing treat that is both vibrant and flavorful.
Ingredients
Scale
Cranberry Layer
- 1 (12-ounce/340-gram) bag fresh or frozen cranberries
- 3/4 cup (150 grams) granulated sugar
- 3 tablespoons water
- Zest of 2 lemons
Crust
- 1 1/2 cups (190 grams) all-purpose flour
- 1/3 cup (65 grams) granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3/4 cup (170 grams) unsalted butter (1 1/2 sticks), melted and cooled
- Nonstick cooking spray
Lemon Layer
- 1 cup (200 grams) granulated sugar
- 1/4 cup (30 grams) all-purpose flour
- 1/8 teaspoon fine sea salt
- 3 large eggs, at room temperature
- Juice from 2 lemons (about 1/2 cup), plus more if needed
Finishing
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the cranberry layer: Combine the cranberries, 3/4 cup sugar, and 3 tablespoons water in a medium saucepan. Zest 2 lemons directly into the pan and reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling until the berries burst and the mixture thickens and becomes jammy, about 7 to 9 minutes. Remove from heat and set aside.
- Make the crust: Preheat your oven to 350°F (175°C). Line a 9-by-13-inch baking pan with heavy aluminum foil, ensuring there are no gaps, and spray generously with nonstick cooking spray. In a medium bowl, whisk together the flour, 1/3 cup sugar, and 1 teaspoon salt. Stir vanilla extract into the melted butter and then pour the mixture into the flour mixture. Stir until a dough forms. Press the dough evenly into the prepared pan. Bake for 17 to 20 minutes until the crust is golden brown around the edges and dry on top.
- Prepare the lemon layer: While the crust bakes, juice the two reserved lemons to get about 1/2 cup of lemon juice; juice an additional lemon if needed. In a medium bowl, whisk together the sugar, flour, and salt for the lemon layer. Add the eggs and whisk gently until just combined. Stir in the lemon juice until the mixture is smooth.
- Assemble the bars: Once the crust has baked, allow it to cool for 5 minutes. Spread the cranberry mixture evenly over the crust. Carefully pour the lemon mixture over the cranberries to form two distinct layers.
- Bake the assembled bars: Return the pan to the oven and bake for 18 to 22 minutes, until the lemon filling is set. Remove from the oven and cool completely on a wire rack.
- Chill and serve: Refrigerate the cooled bars until they are cold and firm, at least 2 hours. Using the foil, lift the bars from the pan and transfer to a cutting board. Cut into 24 squares, wiping the knife between cuts for neat slices. Dust with powdered sugar if desired before serving.
Notes
- Use fresh or frozen cranberries; if frozen, do not thaw before cooking.
- For sharper lemon flavor, use freshly squeezed lemon juice and zest.
- Line the baking pan with foil to easily lift bars out after baking.
- These bars keep well refrigerated for up to 3 days.
- Wiping the knife between cuts ensures clean, neat bar segments.
- Optional powdered sugar adds a decorative and sweet finishing touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry lemon bars, lemon dessert, cranberry dessert, lemon bars, holiday dessert, tart bars, baked bars
