Cranberry Lemon Bars
Delightful bars featuring a tangy cranberry layer and a zesty lemon topping, perfect for any occasion.
Servings: 12 servings
Calories: 240kcal
Ingredients
For the Cranberry Layer
- 1 pound fresh cranberries or frozen Use fresh cranberries for best flavor.
- 3/4 cup granulated sugar For the cranberry layer.
- 1/2 cup water
For the Crust
- 2 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter Melted.
- 1 teaspoon pure vanilla extract
For the Lemon Layer
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1 tablespoon lemon zest From about two medium lemons.
- 1/2 teaspoon salt
- 6 large eggs
- 1/2 cup lemon juice From 3 to 4 lemons.
- 1 teaspoon pure vanilla extract
For Dusting
- 1/4 cup powdered sugar
Instructions
Cranberry Layer
- In a medium saucepan, combine the cranberries, granulated sugar, and water. Bring the mixture to a gentle boil over medium heat.
- Lower the heat and let it simmer for 25-30 minutes until the cranberries burst and the mixture thickens to a jam-like consistency.
- Allow it to cool, then refrigerate.
Crust
- Preheat your oven to 350°F (180°C). Line a 9x13 inch pan with parchment paper for easy removal later.
- In a large bowl, whisk together the flour, powdered sugar, granulated sugar, and salt.
- Add the melted butter and vanilla extract, stirring until the mixture resembles soft crumbs.
- Press this mixture firmly into the prepared pan and bake for 15-18 minutes, or until the edges turn golden brown.
- Allow it to cool for 10 minutes.
Assemble And Bake
- Once the crust has cooled, spread the chilled cranberry mixture evenly over the crust.
- In a large bowl, whisk together the granulated sugar, flour, lemon zest, and salt for the lemon layer.
- Add the eggs, lemon juice, and vanilla; whisk until smooth.
- Carefully pour this mixture over the cranberry layer.
- Bake for 20-25 minutes, until the center is set but still slightly wobbly.
- Let it cool to room temperature before chilling it in the fridge for at least 3 hours before slicing.
- Dust with powdered sugar before serving.
Notes
Make ahead: These bars can be made a day in advance; just store them in the fridge until you’re ready to serve. Keep leftovers in an airtight container in the refrigerator for up to a week. For extra lemony flavor, mix a bit of the lemon zest into the crust for a delightful twist.