Cranberry Lemon Bars Recipe

Introduction

Cranberry lemon bars combine tart, bright flavors with a buttery crust for a delightful treat. These bars are perfect for holiday gatherings or as a refreshing dessert any time of year. The balance of tangy cranberries and zesty lemon makes each bite irresistible.

Ingredients

• 2 cups all-purpose flour
• ⅔ cup powdered sugar
• 12 tbsp butter (melted)
• 12 oz fresh cranberries
• Zest of 1 lemon
• 1 cup sugar (divided)
• ¼ cup water
• ½ cup lemon juice
• 2 large eggs
• 2 large egg yolks
• 4 tbsp butter
• ¼ cup all-purpose flour

Instructions

1. Step 1: Preheat the oven to 350° F and line a 9×13 baking dish with parchment paper.
2. Step 2: Prepare the crust by combining 2 cups flour and powdered sugar in a large bowl. Pour in the melted butter and stir until crumbly but able to hold shape when pressed.
3. Step 3: Spread the crust mixture evenly into the bottom of the prepared pan and press firmly.
4. Step 4: Bake the crust for 15-20 minutes, until it just begins to brown around the edges. Keep the oven on for the filling.
5. Step 5: Meanwhile, combine cranberries, lemon zest, ¾ cup sugar, and water in a medium saucepan.
6. Step 6: Bring to a simmer over medium-high heat, then reduce to medium-low and cook for 15 minutes, stirring frequently to break down the cranberries.
7. Step 7: Remove from heat and use an immersion blender to puree the mixture until smooth. If using a standard blender, cool for 5 minutes before blending according to hot liquid guidelines.
8. Step 8: Stir in lemon juice, remaining ¼ cup sugar, and 4 tbsp butter until fully combined.
9. Step 9: In a small bowl, whisk eggs and egg yolks together. Temper the eggs by slowly whisking in 6 tablespoons of the hot cranberry mixture, one tablespoon at a time.
10. Step 10: Whisk the tempered egg mixture back into the remaining cranberry mixture. Add ¼ cup flour and whisk until smooth.
11. Step 11: Optional: strain the filling through a fine mesh sieve to remove skins and seeds for a smoother texture.
12. Step 12: Pour the filling over the baked crust and spread evenly.
13. Step 13: Bake for 20-25 minutes, until the center is set and no longer jiggles.
14. Step 14: Cool bars for 1 hour at room temperature, then chill in the refrigerator for at least 2 hours.
15. Step 15: If desired, dust the top with powdered sugar and slice into bars using a sharp, damp knife. Wipe the knife after each cut for clean slices.

Tips & Variations

• For added texture, sprinkle chopped nuts on the crust before baking.
• Use frozen cranberries if fresh are unavailable; thaw and drain excess liquid before cooking.
• To make the crust gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• Add a teaspoon of vanilla extract to the filling for extra depth of flavor.

Storage

Store cranberry lemon bars in an airtight container in the refrigerator for up to 4 days. Reheat slightly at room temperature before serving if desired, but they are delicious chilled. For longer storage, freeze bars for up to 2 months, thawing overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, frozen cranberries work well. Make sure to thaw them first and drain any excess liquid to avoid making the filling too watery.

How do I prevent the crust from getting soggy?

Baking the crust until it is just starting to brown helps create a sturdy base that resists sogginess. Also, pressing the crust firmly and evenly helps it hold together under the filling.

Cranberry Lemon Bars Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

These Cranberry Lemon Bars offer a delightful balance of tart cranberries and zesty lemon with a buttery, crumbly crust. Perfectly baked to a golden finish, the smooth lemon cranberry filling creates a refreshing and tangy treat ideal for holiday gatherings or a sweet everyday indulgence.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups All-Purpose Flour
• ⅔ cup Powdered Sugar
• 12 tbsp Butter (melted)

Filling

• 12 oz Fresh Cranberries
• Zest of 1 Lemon
• 1 cup Sugar (divided)
• ¼ cup Water
• ½ cup Lemon Juice
• 2 Large Eggs
• 2 Large Egg Yolks
• 4 tbsp Butter
• ¼ cup All-Purpose Flour

Instructions

1. Preheat and Prepare: Preheat your oven to 350° F and line a 9×13 inch baking dish with parchment paper to prevent sticking and ensure easy removal.
2. Make the Crust: In a large bowl, combine 2 cups of all-purpose flour with ⅔ cup powdered sugar. Pour in the melted butter and stir until combined; the mixture will be crumbly but should hold together when pressed.
3. Press Crust: Spread this crumbly mixture evenly into the bottom of the prepared baking dish and press firmly to form a consistent crust layer.
4. Bake Crust: Bake the crust in the preheated oven for 15-20 minutes until it starts to brown slightly around the edges. Keep the oven on for the next step.
5. Cook Cranberries: While the crust bakes, combine 12 oz fresh cranberries, lemon zest, ¾ cup sugar, and ¼ cup water in a medium saucepan. Bring to a simmer over medium-high heat.
6. Simmer and Break Down: Reduce heat to medium-low and cook for 15 minutes, stirring frequently to break down the cranberries into a thick mixture.
7. Puree Filling: Remove from heat and use an immersion blender to puree until smooth. Alternatively, use a standard blender carefully following instructions for blending hot liquids. Allow to cool for 5 minutes.
8. Add Remaining Ingredients: Stir in ½ cup lemon juice, remaining ¼ cup sugar, and 4 tbsp butter until fully combined.
9. Temper Eggs: In a small bowl, whisk together 2 large eggs and 2 large egg yolks. Gradually whisk in 6 tablespoons of the hot cranberry mixture, 1 tablespoon at a time, to temper the eggs and avoid scrambling.
10. Combine Egg Mixture: Whisk the tempered egg mixture back into the remaining cranberry mixture. Add ¼ cup all-purpose flour and whisk until smooth.
11. Optional Strain: For a smoother filling, strain the mixture through a fine mesh sieve to remove cranberry skins and seeds, though this step is optional.
12. Assemble Bars: Pour the cranberry lemon filling evenly over the baked crust and spread smoothly.
13. Bake Filling: Return the baking dish to the oven and bake for 20-25 minutes until the filling is set and no longer jiggly in the center.
14. Cool and Chill: Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 2 hours to fully set the bars.
15. Serve: Optionally, dust the top with powdered sugar. Use a sharp, damp knife to slice into bars, wiping the knife clean between cuts for neat slices.

Notes

• Tempering the eggs prevents them from scrambling and ensures a smooth custard filling.
• Using an immersion blender simplifies pureeing the hot cranberry mixture safely.
• Chilling the bars enhances their texture and makes slicing easier.
• For a smoother filling, straining removes cranberry skins and seeds but is optional.
• Parchment paper lining helps with easy removal from the pan and clean slicing.

Keywords: Cranberry lemon bars, lemon dessert, cranberry dessert, holiday treats, baked bars