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Cranberry Lemon Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

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