Cranberry Lemon Bars: Easy Treat

Cranberry lemon bars are a delightful treat that balances sweet and tart flavors perfectly. These bars are easy to make and are a great option for dessert or as a snack. Whether you are hosting a gathering or simply craving something sweet, these bars are sure to impress. You may also find Best Mediterranean Lemon Chickpea Patties useful.

Why Make This Recipe

• They are simple to prepare, making them perfect for bakers of all skill levels.
• The bright cranberry and lemon flavors create a refreshing taste.
• These bars can be served at any occasion, from picnics to parties.

How to Make Cranberry Lemon Bars

Making cranberry lemon bars involves creating a buttery crust, preparing a tart cranberry filling, and then adding a creamy lemon layer on top. This process results in a delicious dessert that is both beautiful and flavorful. You may also find Healthy Banana Peanut Butter Oatmeal Bars useful.

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

1. Rinse and pick through the cranberries. Discard any that look bad or squishy.
2. In a medium saucepan, add in cranberries, water, and 6 tablespoons of granulated sugar. Bring cranberry mixture up to a boil over medium-high heat. Reduce heat to medium low and cover with a splatter screen. Stir occasionally at first and then constantly to keep from burning. Simmer for 10-15 minutes until all the cranberries are broken down. Set aside to cool for at least 30 minutes.
3. Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper. Ensure there are no gaps or spaces, leaving a little overhang to easily remove bars. Coat well with butter or non-stick cooking spray. Set aside.
4. 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.
5. Bake for 16-18 minutes until lightly browned. Remove the crust from the oven and poke all over with a fork. Turn off the oven and let the crust cool for about 20 minutes.
6. While the crust is cooling, in a medium bowl combine together 3 tablespoons of flour and 1 cup of granulated sugar. Whisk in eggs and then add lemon juice. Set aside.
7. Once the crust is cool, pour the cooled cranberry filling over the crust, spreading it all the way to the edges with no gaps. Place in the refrigerator for 45 minutes.
8. Preheat 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 wire rack in the baking pan at room temperature for 1 hour, then put in the fridge for 1-2 hours.
9. 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

These bars can be enjoyed on their own or with a scoop of vanilla ice cream. Another great idea is to serve them alongside a cup of tea or coffee for a delightful afternoon snack.

How to Store Cranberry Lemon Bars

Store the cranberry lemon bars in an airtight container in the refrigerator. They will stay fresh for up to a week. If you need to reheat them, simply pop them in the microwave for a few seconds.

Tips to Make Cranberry Lemon Bars

• Make sure to fully cool the crust before adding the cranberry filling to avoid sogginess.
• For a twist, you can use orange juice instead of lemon juice for a different flavor.
• If you prefer a sweeter bar, add a bit more sugar to the cranberry filling.

Variations

• Add zest from lemons or other citrus fruits for an extra burst of flavor.
• Mix in some chopped nuts or coconut flakes into the crust for added texture.

FAQs

• Can I use frozen cranberries? Yes, just do not thaw them before use.
• How can I tell when the bars are done baking? The center should be set and not jiggle when gently shaken.
• Is it necessary to use parchment paper? It helps remove the bars easily from the pan, but you can grease the pan well if you prefer.

Conclusion

Cranberry lemon bars are a fantastic choice for any occasion, bringing a perfect balance of tart and sweet. If you’re looking for additional recipes, you might want to explore this Cranberry Lemon Bars recipe from NYT Cooking or this wonderful version from Home Cooked Harvest.

Cranberry Lemon Bars

These cranberry lemon bars perfectly balance sweet and tart flavors, making them a delightful treat for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 9 servings

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Cranberry Filling

• 8 ounces fresh cranberries (or frozen not thawed)
• 1/2 cup water
• 6 tablespoons granulated sugar

For the Crust

• 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

For the 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 sprinkled on top

Method

 

Preparation

1. Rinse and pick through the cranberries. Discard any that look bad or squishy.
2. In a medium saucepan, add in cranberries, water, and 6 tablespoons of granulated sugar. Bring mixture to a boil over medium-high heat, then reduce heat to medium low and cover. Simmer for 10-15 minutes until all cranberries are broken down. Set aside to cool for at least 30 minutes.
3. Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper and coat with butter or non-stick cooking spray.
4. 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.
5. Bake for 16-18 minutes until lightly browned. Remove crust from the oven and poke it all over with a fork. Let cool for about 20 minutes.

Making the Filling

1. While the crust is cooling, in a medium bowl combine 3 tablespoons of flour and 1 cup of granulated sugar. Whisk in eggs and then add lemon juice. Set aside.
2. Once the crust is cool, pour the cooled cranberry filling over the crust, spreading it to the edges. Place in the refrigerator for 45 minutes.

Baking the Lemon Layer

1. Preheat oven to 350°F. Pour the lemon layer on top of the cranberry layer and bake for 43-45 minutes until the center is set.
2. Cool on wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours.
3. To serve, lift parchment out of the pan, sift on powdered sugar, and cut into squares.

Notes

Store cranberry lemon bars in an airtight container in the refrigerator. They will stay fresh for up to a week. Avoid sogginess by cooling the crust before adding the filling. You can use orange juice instead of lemon juice for a different flavor.