Description
These Cranberry Lemon Bars offer a perfect balance of tart cranberries and zesty lemon in a buttery shortbread crust. Ideal for holiday baking or any time you crave a refreshing citrus dessert, these bars are easy to prepare and delightful to share.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
Filling
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/3 cup fresh lemon juice
- 1 tablespoon all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup fresh or frozen cranberries, chopped
Topping
- Powdered sugar for dusting (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make the crust: In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the crust: Place the pan in the preheated oven and bake the crust for 15 to 18 minutes until it turns lightly golden. This creates a sturdy base for the filling.
- Prepare the filling: While the crust bakes, whisk together 1 cup granulated sugar, 2 large eggs, 1 tablespoon lemon zest, 1/3 cup fresh lemon juice, 1 tablespoon all-purpose flour, and 1/2 teaspoon baking powder in a bowl until smooth and well combined.
- Add cranberries: Gently fold the chopped fresh or frozen cranberries into the lemon filling mixture, distributing them evenly without breaking them down.
- Assemble and bake: Pour the lemon and cranberry filling over the hot crust, spreading it out evenly. Return the pan to the oven and bake for an additional 22 to 25 minutes, or until the center is set and no longer jiggles.
- Cool and dust: Allow the bars to cool completely in the pan to room temperature. Once cooled, dust the top with powdered sugar if desired for an elegant finish.
- Slice and serve: For cleaner slices, chill the cooled bars in the refrigerator for about 30 minutes before cutting into 16 squares. Serve and enjoy your refreshing cranberry lemon bars!
Notes
- Frozen cranberries can be used directly without thawing, saving prep time.
- For cleaner slices and easier handling, refrigerate the bars for 30 minutes before cutting.
