Description
Bright, tangy, and sweet, these Cranberry Lemon Bars feature a buttery shortbread crust, a tart cranberry layer, and a zesty lemon topping — perfect for dessert or a festive treat.
Ingredients
Cranberry Layer
- 8 ounces fresh cranberries or frozen (do not thaw)
- 1/2 cup water
- 6 tablespoons granulated sugar
Shortbread Crust
- 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
Lemon Layer
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup lemon juice (fresh, about 3 lemons)
- Optional: powdered sugar for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×9-inch baking pan.
- Prepare the shortbread crust: combine melted butter, sugar, vanilla, salt, and flour until crumbly. Press into the bottom of the pan and bake for 10–12 minutes until lightly golden.
- While crust bakes, make cranberry layer: combine cranberries, water, and sugar in a small saucepan. Cook over medium heat until cranberries pop and mixture thickens slightly. Let cool.
- Spread cranberry mixture evenly over baked crust.
- Prepare lemon layer: whisk together sugar, flour, eggs, and lemon juice until smooth. Pour over cranberry layer.
- Bake for 20–25 minutes or until lemon layer is set.
- Let cool completely before slicing into bars. Sprinkle with powdered sugar if desired.
Notes
- Use fresh or frozen cranberries depending on availability.
- Bars can be stored in an airtight container in the fridge for up to 5 days.
- For extra tartness, add a teaspoon of lemon zest to the lemon layer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American