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Tangy Cranberry Lemon Bars Recipe

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3.9 from 9 reviews

These Tangy Cranberry Lemon Bars combine a buttery shortbread crust with a bright lemon custard layer and a sweet-tart cranberry topping, creating a deliciously balanced dessert perfect for festive occasions or any time you crave a refreshing treat.

Ingredients

Shortbread Crust

  • 1 stick unsalted butter (softened)
  • ⅓ cup granulated sugar
  • ½ tsp vanilla extract
  • 1 cup + 2 tbsp all-purpose flour (134 grams)
  • 1 tbsp lemon zest

Cranberry Sauce

  • 8 oz cranberries (frozen or fresh)
  • ½ cup water
  • 6 tbsp granulated sugar

Lemon Filling

  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • ½ cup lemon juice (freshly squeezed)
  • 1 tbsp lemon zest

Instructions

  1. Bring ingredients to room temperature: Remove butter and eggs from the refrigerator and let them reach room temperature for better mixing and texture in the batter.
  2. Prepare cranberry sauce: In a medium-sized pot, combine cranberries, sugar, and water. Heat over medium-high heat until it reaches a simmer.
  3. Simmer cranberries: Continue simmering the cranberries until they break down, using the back of a wooden spoon or spatula to crush them into a thick, mostly smooth sauce.
  4. Cool cranberry sauce: Remove the pot from heat and allow the cranberry sauce to cool to at least room temperature before layering.
  5. Preheat oven: Set the oven temperature to 350ºF (177ºC) to prepare for baking the crust.
  6. Make shortbread crust: In a medium mixing bowl, combine softened butter, granulated sugar, flour, lemon zest, and vanilla extract. Mix by hand or with an electric mixer until the mixture is crumbly but clumps when pressed together.
  7. Prepare baking pan: Line an 8x8-inch baking pan with butter or baking spray and cover with parchment paper. Press the shortbread mixture evenly into the pan, making sure to reach all corners.
  8. Prick the crust: Use a fork to lightly prick holes throughout the dough to prevent bubbling during baking.
  9. Bake crust: Bake the crust at 350ºF for 30 minutes until lightly golden. Remove from oven and cool slightly for about 5 minutes, but not completely to keep layering effective.
  10. Lower oven temperature: Reduce oven temperature to 325ºF (163ºC) for baking the lemon layer.
  11. Prepare lemon filling: In a mixing bowl, whisk together the eggs, lemon juice, and lemon zest.
  12. Combine dry ingredients: In a separate bowl, whisk together flour and sugar, then add this mixture to the lemon-egg mixture and whisk until smooth. The batter will be thin.
  13. Layer cranberry sauce: Spread the cooled cranberry sauce evenly over the shortbread crust using a rubber spatula.
  14. Add lemon layer carefully: Using a large spoon held upside down over the cranberry layer, slowly pour the lemon mixture onto the spoon, which will help the layers remain distinct and avoid mixing.
  15. Bake lemon bars: Place the pan back into the oven and bake at 325ºF for 25–35 minutes. The bars are done when the center no longer jiggles when gently shaken.
  16. Chill bars: Remove from oven and refrigerate for at least 2 hours or overnight to allow the layers to set firmly.
  17. Serve: Before serving, sprinkle the bars with powdered sugar, slice into squares, and enjoy.

Notes

  • Ensure the butter and eggs are at room temperature for the best texture in the crust and filling.
  • Do not cool the crust too much before adding the cranberry sauce and lemon mixture, as the layers may not adhere properly.
  • Using the spoon to pour the lemon mixture helps maintain distinct layers for a visually appealing bar.
  • Chilling the bars before slicing ensures clean cuts and a firm texture.
  • Frozen cranberries work well and do not need to be thawed before cooking.

Find it online: https://cozyplatter.com/tangy-cranberry-lemon-bars-recipe/