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Cranberry-Lemon Bars Recipe

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★★★★★

5 from 124 reviews

These Cranberry-Lemon Bars combine a tangy, smooth lemon custard with a vibrant cranberry sauce on a buttery, crumbly crust. Perfectly balanced between sweet and tart, this dessert is ideal for holiday gatherings or any occasion that calls for a refreshing citrusy treat with a burst of cranberry flavor.

Ingredients

Scale

Crust

  • 1/2 cup unsalted butter (melted and cooled)
  • 1/4 cup granulated sugar
  • 2 teaspoons fresh lemon zest
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

Cranberry Sauce

  • 8 ounces fresh cranberries (or frozen, do not thaw)
  • 1/2 cup water
  • 1/3 cup granulated sugar

Lemon Filling

  • 1 cup granulated sugar
  • 5 tablespoons all-purpose flour
  • 4 large eggs (at room temperature)
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons)

For Serving

  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven: Preheat your oven to 325°F (163°C). Line a 9-inch square baking pan with parchment paper, allowing the edges to overhang for easy removal. Lightly grease the pan with nonstick spray or butter to prevent sticking.
  2. Prepare crust: In a medium bowl, combine the melted and cooled butter, 1/4 cup granulated sugar, fresh lemon zest, salt, and 1 cup all-purpose flour. Mix until you form a crumbly dough. Press this dough evenly into the bottom of the prepared baking pan to form the crust. Cover the pan and chill it in the refrigerator for 15 minutes to firm up.
  3. Bake crust: Bake the chilled crust in the preheated oven for 18 to 22 minutes until it turns lightly golden brown. Remove from oven, pierce the crust gently with a fork to prevent bubbling, and let it cool on a wire rack for about 20 minutes.
  4. Simmer cranberries: In a medium saucepan, combine 8 ounces of fresh or frozen cranberries, 1/2 cup water, and 1/3 cup granulated sugar. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 10 to 15 minutes, stirring occasionally, until the cranberries break down and the sauce thickens. Remove from heat and allow the sauce to cool for at least 30 minutes.
  5. Spread cranberry sauce: Once cooled, evenly spread the thickened cranberry sauce over the baked crust in the pan. Return the pan to the refrigerator and chill for 45 minutes to allow the cranberry layer to set firmly.
  6. Whisk lemon filling: In a medium bowl, whisk together 1 cup granulated sugar, 5 tablespoons all-purpose flour, 4 large eggs, and 1/2 cup freshly squeezed lemon juice until the mixture is smooth and well combined.
  7. Assemble lemon layer: Carefully drizzle the lemon mixture over the chilled cranberry sauce layer, ensuring to keep the layers distinct while fully covering the cranberry layer.
  8. Bake bars: Increase the oven temperature to 350°F (177°C). Bake the assembled bars for 40 to 45 minutes, or until the lemon custard is firm to the touch and no longer jiggles in the center. Remove from oven and cool on a wire rack for 1 hour at room temperature.
  9. Chill: After cooling, refrigerate the bars for at least 2 hours to fully set and enhance the flavors.
  10. Slice and serve: Use the parchment paper overhang to lift the bars from the pan. Dust with powdered sugar if desired. Use a clean knife, wiping between cuts, to slice into neat squares. Serve chilled or at room temperature.

Notes

  • Use fresh or frozen cranberries; if using frozen, do not thaw before cooking.
  • Ensure eggs are at room temperature to help the lemon filling blend smoothly.
  • For easier slicing, chill bars thoroughly before cutting.
  • Powdered sugar dusting is optional but adds a nice finishing touch.
  • Store leftover bars in an airtight container in the refrigerator for up to 4 days.

Keywords: cranberry lemon bars, lemon bars with cranberry sauce, holiday dessert, tart lemon bars, cranberry dessert bars

Find it online: https://thefoodrecipe.com/cranberry-lemon-bars-recipe-2/