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Cranberry Lemon Bars

Cranberry Lemon Bars

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Indulge in the vibrant flavors of Cranberry Lemon Bars, a delightful dessert that perfectly balances sweet and tart. With a buttery shortbread crust and luscious lemon custard layered over a tangy cranberry filling, these bars are sure to become a family favorite. Ideal for festive gatherings or an everyday treat, they are refreshingly simple to make and can be prepared ahead of time for convenience. Each bite offers a burst of citrusy goodness that will awaken your taste buds and leave everyone asking for more!

Ingredients

Scale
  • 8 ounces fresh cranberries
  • 1/2 cup water
  • 1 1/2 cups granulated sugar total
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup (1 stick) unsalted butter (melted)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup + 1 tablespoon all-purpose flour (for crust)
  • 3 tablespoons all-purpose flour (for custard layer)
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • optional: powdered sugar sprinkled on top

Instructions

  1. Prepare the Cranberry Filling: Rinse cranberries and combine with water and 6 tablespoons sugar in a saucepan. Bring to boil, then reduce heat and simmer for 10-15 minutes until cranberries break down. Cool.
  2. Make the Shortbread Crust: Preheat oven to 325°F. Mix melted butter, 1/4 cup sugar, vanilla extract, salt, and flour in a bowl until combined. Press into the base of a lined baking dish.
  3. Bake the Crust: Bake for 16-18 minutes until lightly browned. Poke holes in the crust and let cool.
  4. Prepare the Lemon Custard: Whisk together 1 cup sugar and 3 tablespoons flour, add eggs one at a time, then mix in lemon juice.
  5. Assemble: Pour cranberry filling on crust, chill for 45 minutes, then pour lemon custard on top.
  6. Bake Everything Together: Increase oven temperature to 350°F and bake for 43-45 minutes until golden on top.
  7. Cool & Serve: Let cool at room temperature before refrigerating for 1-2 hours. Dust with powdered sugar if desired before cutting.

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