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Cranberry Lemon Bars

Cranberry Lemon Bars
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Bright and tangy Cranberry Lemon Bars with a buttery shortbread crust, a sweet-tart cranberry layer, and a zesty lemon topping.

Ingredients

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  • 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

Instructions

  1. Rinse and pick through the cranberries, discarding any bad or squishy ones.
  2. In a medium saucepan, add cranberries, 1/2 cup water, and 6 tablespoons granulated sugar.
  3. Bring the cranberry mixture to a boil over medium-high heat.
  4. Reduce heat to medium low and cover with a splatter screen.
  5. Stir occasionally at first, then constantly to prevent burning.
  6. Simmer for 10-15 minutes until all cranberries are broken down.
  7. Set aside to cool for at least 30 minutes.
  8. Preheat oven to 325°F.
  9. Line a 9-inch square baking dish with parchment paper, leaving an overhang.
  10. Coat the parchment and pan well with butter or non-stick cooking spray.
  11. In a medium bowl, combine melted butter, vanilla extract, 1/4 cup granulated sugar, and salt.
  12. Mix in 1 cup plus 1 tablespoon of all-purpose flour until just combined.
  13. Press the thick dough firmly into the prepared pan in an even layer, ensuring it reaches all edges.
  14. Bake for 16-18 minutes until lightly browned.
  15. Remove the crust from the oven and poke all over with a fork.
  16. Turn off the oven and let the crust cool for about 20 minutes.
  17. While the crust cools, in a separate medium bowl, combine 3 tablespoons of all-purpose flour and 1 cup of granulated sugar.
  18. Whisk in the 3 large eggs.
  19. Add the 1/2 cup fresh lemon juice and whisk until smooth.
  20. Once the crust is cool, pour the cooled cranberry filling over the crust, spreading it evenly to the edges.
  21. Place the pan in the refrigerator for 45 minutes.
  22. Preheat oven to 350°F.
  23. Remove the pan with the crust and cranberry layer from the fridge.
  24. Carefully pour the lemon layer on top.
  25. Bake for 43-45 minutes until the center is set and doesn't jiggle.
  26. Cool on a wire rack in the baking pan at room temperature for 1 hour.
  27. Transfer to the refrigerator and chill for 1-2 hours or until completely cold.
  28. To serve, lift the parchment out of the pan and place on a cutting board.
  29. Sift powdered sugar on top, if desired.
  30. Cut into squares. Wipe the knife off between cuts for clean slices.

Notes

Ensure the cranberry layer is completely cool before adding it to the crust.
Press the shortbread crust firmly to the pan edges to prevent leakage.
Chill the bars thoroughly before cutting for the neatest slices.
Always use fresh lemon juice for the best, brightest flavor.

Find it online: https://sweetcraftrecipes.com/cranberry-lemon-bars/