Description
These Cranberry Lemon Bars combine a buttery, crumbly crust with a tart cranberry layer and a smooth, zesty lemon topping. Perfect for a refreshing dessert with a balance of sweet and tangy flavors, these bars are baked to golden perfection and chilled for a firm, sliceable treat that serves 12.
Ingredients
For the Crust
- 2 ½ cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup butter, melted
For the Cranberry Layer
- 12 ounces cranberries (fresh or frozen)
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons lemon zest (from 2 lemons)
For the Lemon Layer
- 1 ½ cups granulated sugar
- 1/2 cup all-purpose flour
- 2 tablespoons lemon zest (from 2 lemons)
- 4 large eggs, at room temperature
- 2/3 cup lemon juice (from 3-4 large lemons)
For Garnish
- 3 tablespoons powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, or grease the pan well.
- Make the Crust: In a large bowl, whisk together flour, powdered sugar, and salt. Pour in melted butter and mix until combined; the mixture will appear crumbly.
- Press and Bake Crust: Transfer the dough to the prepared pan, breaking it up and pressing into an even layer covering the entire bottom. Bake for 24-27 minutes or until golden brown. Remove and let cool.
- Prepare Cranberry Layer: In a medium saucepan, combine cranberries, granulated sugar, water, and lemon zest. Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens to a jam-like consistency, about 7-8 minutes. Set aside to cool slightly.
- Prepare Lemon Layer: In a separate bowl, whisk together granulated sugar, flour, lemon zest, eggs, and lemon juice until completely smooth with no lumps.
- Assemble Layers: Spread the cooled cranberry filling evenly over the baked crust. Then gently pour the lemon filling over the cranberry layer, pouring slowly to keep layers mostly separate, though a bit of mixing is acceptable.
- Bake Again: Return the pan to the oven and bake for 25-30 minutes. The lemon layer should be mostly set but still slightly jiggly in the center when gently shaken.
- Cool and Chill: Allow the bars to cool to room temperature, then refrigerate for at least 3 hours to fully set.
- Serve: Lift the bars out of the pan using the parchment paper overhang and cut into 12 squares. Dust with powdered sugar before serving if desired.
Notes
- Use fresh or frozen cranberries; either works well for the cranberry layer.
- Room temperature eggs ensure a smooth lemon filling without lumps.
- Allowing the bars to chill is crucial for clean slicing and firm texture.
- Parchment paper with an overhang makes removing the bars from the pan easy.
- The lemon layer should jiggle slightly when done baking — overbaking can lead to a dry texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
