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–+ servings
Cranberry Lemon Bars

Deliciously Tangy Cranberry Lemon Bars for Any Celebration

Delight in these quick and easy Cranberry Lemon Bars, perfect for any celebration with their vibrant flavor and stunning presentation.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1/2 cup Butter Use unsalted for a more controlled flavor.
  • 3/4 + 1 cup Granulated Sugar Substitute with coconut sugar for a healthier touch.
  • 1 cup All-Purpose Flour You can replace it with gluten-free flour for a gluten-free version.
  • 1/4 teaspoon Salt
For the Cranberry Layer
  • 1 cup Cranberries Fresh or frozen; using frozen keeps their texture intact.
  • 3 large Eggs
For the Lemon Topping
  • 1/4 cup Lemon Juice Freshly squeezed is best for flavor.
  • 1 tablespoon Lemon Zest You can swap with lime zest for a unique twist.
  • 1 teaspoon Cornstarch Thickens the cranberry filling for the ideal texture.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Saucepan
  • baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by lining it with parchment paper.
  2. In a mixing bowl, combine 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar. Beat until light and fluffy, about 3 minutes. Gradually add 1 cup of all-purpose flour and 1/4 teaspoon of salt, mixing until combined. Press the mixture into the bottom of the prepared baking pan.
  3. Bake the crust for about 20 minutes until light golden around the edges. Remove and let cool slightly.
  4. In a saucepan, combine 1 cup of cranberries with 1 tablespoon of granulated sugar. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the cranberries burst. Remove from heat.
  5. In a separate bowl, whisk together 3 large eggs, 1/4 cup of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of cornstarch until smooth.
  6. Pour the cranberry mixture over the baked shortbread crust, then pour the lemon mixture on top. Spread evenly.
  7. Bake for an additional 25-30 minutes until the filling is set and edges are golden. Watch closely to prevent over-baking.
  8. Cool the bars completely in the pan for about an hour. Lift out and slice into squares.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 14gVitamin A: 250IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

For cleaner cuts, chill the bars before slicing. Always use fresh lemon juice for the best flavor.

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