Description
A delightful combination of tart cranberries and zesty lemon, these cranberry lemon bars are a nostalgic family favorite that brightens up any occasion.
Ingredients
Scale
- 8 ounces fresh cranberries (or frozen, not thawed)
- 1/2 cup water
- 6 tablespoons granulated sugar (for the filling)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup + 1 tablespoon all-purpose flour
- 1 cup granulated sugar (for lemon layer)
- 3 tablespoons all-purpose flour (to stabilize the filling)
- 3 large eggs
- 1/2 cup lemon juice (fresh, about 3 lemons)
- Powdered sugar, for dusting on top (optional)
Instructions
- Rinse and pick through the cranberries, discarding any that look bad or squishy.
- In a medium saucepan, combine cranberries, water, and 6 tablespoons of sugar. Bring to a boil over medium-high heat, then reduce to medium-low. Cover with a splatter screen and stir occasionally. Simmer for 10-15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
- Preheat your oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving some overhang. Coat with butter or non-stick cooking spray.
- In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt. Add 1 cup + 1 tablespoon of flour until it forms a thick dough. Press dough into the prepared pan in an even layer.
- Bake for 16-18 minutes or until lightly browned. Remove from oven and poke holes in the crust with a fork. Let crust cool for about 20 minutes.
- In a medium bowl, whisk together 3 tablespoons of flour, 1 cup of sugar, eggs, and lemon juice.
- Once the crust is cool, pour cooled cranberry mixture over the crust, spreading it evenly.
- Chill in the refrigerator for 45 minutes.
- Preheat the oven to 350°F. Pour the lemon mixture over the cranberry filling. Bake for 43-45 minutes, until the center no longer jiggles.
- Cool on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours.
- Using the parchment overhang, lift the bars out of the pan, dust with powdered sugar, and slice into squares.
Notes
For the best flavor, use fresh lemon juice and fresh cranberries. Store in the refrigerator for up to a week, or freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 175
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg