Easy cranberry lemon bars that taste bright and fresh.
Introduction
This recipe makes bright, tangy bars with a crisp crust and a soft lemon- cranberry filling. If you enjoy lemon treats, you might also like the lemon blueberry cheesecake recipe for a different lemon-and-berry dessert.
Why make this recipe
Make these bars when you want a simple, fresh dessert. They use common ingredients and bake fast. The tart cranberries and fresh lemon balance the sweet filling. Kids and adults both like them.
How to make Cranberry Lemon Bars
Start by baking a simple shortbread crust. Mix the lemon filling, fold in cranberries, then pour over the hot crust and bake again. For a crust that presses evenly and bakes well, learn how to get a soft, even base from a similar quick loaf like lemon blueberry bread. Follow the Directions below step by step.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh or frozen cranberries
- Powdered sugar for dusting
Directions :
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a bowl, mix flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Press the flour mixture into the bottom of the prepared baking dish to form the crust. Bake for 15 minutes.
- In another bowl, whisk together eggs, granulated sugar, lemon juice, and lemon zest until smooth.
- Stir in the cranberries and pour the mixture over the baked crust.
- Bake for an additional 20-25 minutes or until set.
- Let cool, then dust with powdered sugar before cutting into squares.
How to serve Cranberry Lemon Bars
Cut the bars into small squares. Dust with extra powdered sugar. Serve at room temperature or slightly chilled. These bars pair well with tea, coffee, or a light dessert wine.
How to store Cranberry Lemon Bars
Store the bars in an airtight container. Keep them at room temperature up to 2 days or in the fridge up to 5 days. You can freeze them for up to 2 months; wrap squares tightly and thaw in the fridge before serving.
Tips to make Cranberry Lemon Bars
- Use fresh lemon juice and zest for the best flavor.
- Press the crust firmly and evenly for a neat bar.
- If your cranberries are frozen, do not thaw them first; add them straight to the batter.
- For a creamier touch, try a small amount of cream cheese in the filling as in this simple lemon cream idea: lemon cream cheese recipe.
- Let the bars cool fully before cutting to get clean edges.
Variation
- Add a teaspoon of vanilla to the filling for depth.
- Swap half the cranberries for raspberries for a different berry note.
- Make a streusel topping for extra crunch.
FAQs
Q: Can I use frozen cranberries?
A: Yes. Use them frozen and stir them into the filling without thawing.
Q: Can I make this in a different pan size?
A: You can use a 9-inch pan, but bake a few minutes less and watch the set. Bars will be a bit thinner.
Q: How do I know when the filling is done?
A: The filling should be set and not jiggly in the center. A light golden top helps too.
Q: Can I reduce the sugar?
A: You can reduce sugar a little, but the lemon and cranberries are tart. Taste the filling before you bake and adjust slightly.
Conclusion
For another take on cranberry and lemon bars, try this Cranberry Lemon Bars Recipe – Home Cooked Harvest which has bright photos and tips. The New York Times also offers a tested Cranberry Lemon Bars Recipe (with Video) if you want a video guide. If you want a longer, creamier version, see the Lemon-Cranberry Bars Recipe | The Kitchn for another style and serving ideas.
Cranberry Lemon Bars
Ingredients
For the crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened Should be at room temperature
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
For the filling
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice Use fresh for best flavor
- 1 teaspoon lemon zest Use fresh for best flavor
- 1 cup fresh or frozen cranberries Do not thaw if using frozen
- Powdered sugar to taste for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a bowl, mix flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Press the flour mixture into the bottom of the prepared baking dish to form the crust. Bake for 15 minutes.
Filling
- In another bowl, whisk together eggs, granulated sugar, lemon juice, and lemon zest until smooth.
- Stir in the cranberries and pour the mixture over the baked crust.
- Bake for an additional 20-25 minutes or until set.
- Let cool, then dust with powdered sugar before cutting into squares.