Why Make This Recipe
Cranberry Lemon Bars mix sweet and tart flavors in a refreshing treat. They are perfect for any occasion, whether it’s a family gathering, holiday celebration, or just a sweet snack. The bright flavors of fresh cranberries and zesty lemons make these bars a hit with everyone.
How to Make Cranberry Lemon Bars
Ingredients:
- 8 ounces fresh cranberries (or frozen, not thawed)
- 1/2 cup water
- 6 tablespoons granulated sugar
- 1/2 cup (1 stick) 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
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup lemon juice (fresh, about 3 lemons)
- Optional: powdered sugar sprinkled on top
Directions:
- Rinse and pick through the cranberries. Discard any that look bad or squishy.
- In a medium saucepan, add cranberries, water, and 6 tablespoons of granulated sugar. Bring this mixture to a boil over medium-high heat. Reduce the heat to medium-low and cover with a splatter screen. Stir occasionally at first and then constantly to keep it from burning. Simmer for 10-15 minutes until all the cranberries are broken down. Set aside to cool for at least 30 minutes.
- Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, making sure there are no gaps. Leave a little overhang to easily remove the bars. Coat well with butter or non-stick cooking spray. Set aside.
- In a medium bowl, combine melted butter, vanilla, 1/4 cup granulated sugar, and salt. Once combined, mix in 1 cup plus 1 tablespoon of flour. Press the thick dough firmly into the prepared pan in an even layer.
- Bake for 16-18 minutes until lightly browned. Remove the crust from the oven and poke it all over with a fork. Turn off the oven. Let the crust cool for about 20 minutes.
- While the crust is cooling, in another medium bowl combine 3 tablespoons of flour and 1 cup of granulated sugar. Whisk in the eggs and then add the lemon juice. Set aside.
- Once the crust is cool, pour the cooled cranberry filling over it, spreading it all the way to the edges. Place in the refrigerator for 45 minutes.
- Preheat the oven to 350°F. Pull the crust with the cranberry layer out of the fridge. Carefully pour the lemon layer on top. Bake for 43-45 minutes until the center is set and doesn’t jiggle. Cool on a wire rack in the baking pan at room temperature for 1 hour, then put in the fridge for 1-2 hours.
- To serve, lift the parchment out of the pan and place it on a cutting board. Sift on powdered sugar and cut into squares. For clean slices, wipe the knife off between cuts.
How to Serve Cranberry Lemon Bars
Cranberry Lemon Bars are delicious on their own, but you can serve them with a sprinkle of powdered sugar on top. They pair wonderfully with whipped cream or a scoop of vanilla ice cream for an extra treat.
How to Store Cranberry Lemon Bars
To store, keep the Cranberry Lemon Bars in an airtight container in the refrigerator. They will stay fresh for up to a week. You can also freeze them for up to three months. Just thaw in the fridge before serving.
Tips to Make Cranberry Lemon Bars
- Make sure to use fresh cranberries when possible for the best flavor.
- Adjust the amount of sugar in the lemon layer based on how tart you like your dessert.
- Use parchment paper that overhangs the edges of the pan for easy removal.
Variation
You can try substituting the cranberries with blueberries or raspberries for a different fruity flavor. You can also add a bit of lemon zest to the lemon layer for extra zing.
FAQs
1. Can I use frozen cranberries?
Yes, you can use frozen cranberries without thawing. Just add them directly to the saucepan.
2. How do I know when the bars are done baking?
The center should be set and not jiggle when you gently shake the pan. A toothpick inserted into the center should come out clean.
3. Can I make this recipe ahead of time?
Absolutely! You can make these bars a day in advance and store them in the refrigerator until you’re ready to serve.
Cranberry Lemon Bars
- Total Time: 90 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Sweet and tart Cranberry Lemon Bars are refreshing treats perfect for any occasion. Made with fresh cranberries and zesty lemon juice, these bars are a hit with everyone.
Ingredients
- 8 ounces fresh cranberries (or frozen, not thawed)
- 1/2 cup water
- 6 tablespoons granulated sugar
- 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
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup lemon juice (fresh, about 3 lemons)
- Optional: powdered sugar sprinkled on top
Instructions
- Rinse and pick through the cranberries. Discard any that look bad or squishy.
- In a medium saucepan, add cranberries, water, and 6 tablespoons of granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir occasionally, then constantly to prevent burning. Simmer for 10-15 minutes until all cranberries are broken down. Cool for at least 30 minutes.
- Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving overhang to remove bars easily. Coat well with butter or cooking spray.
- In a medium bowl, combine melted butter, vanilla, 1/4 cup granulated sugar, and salt. Mix in 1 cup plus 1 tablespoon of flour. Press the dough into the prepared pan evenly.
- Bake for 16-18 minutes until lightly browned. Remove from oven and poke crust all over with a fork. Let cool for about 20 minutes.
- In another medium bowl, combine 3 tablespoons of flour and 1 cup of granulated sugar. Whisk in eggs and then add lemon juice. Set aside.
- Once the crust is cool, pour the cooled cranberry filling over it, spreading to the edges. Refrigerate for 45 minutes.
- Preheat the oven to 350°F. Pour the lemon layer on top of the cranberry layer. Bake for 43-45 minutes until the center is set and doesn’t jiggle. Cool on a wire rack for 1 hour, then refrigerate for 1-2 hours.
- To serve, lift parchment out of the pan onto a cutting board. Sift powdered sugar on top and cut into squares.
Notes
Use fresh cranberries for best flavor; adjust sugar in the lemon layer to preference. Optional fruit substitutions include blueberries or raspberries.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cranberry, lemon, dessert, bars, sweet and tart