Cranberry Lemon Bars: The Ultimate Cranberry Lemon Bars Recipe
Introduction to Cranberry Lemon Bars
Cranberry lemon bars are a delightful treat that combines the tartness of fresh cranberries with the zesty brightness of lemon. Ideal for any occasion, these bars are not only easy to make but also bring a burst of flavor that is sure to impress your friends and family. Whether you’re enjoying them as a dessert after dinner or as a sweet snack in the afternoon, these cranberry lemon bars are sure to brighten your day.
A Personal Story Behind My Cranberry Lemon Bars Journey
I remember the first time I tasted cranberry lemon bars at a family gathering. My aunt had made a batch, and the moment I took a bite, I was hooked! The combination of sweet and tart flavors was unlike anything I had ever tasted before. Since then, I’ve made it my mission to perfect this recipe, and I can’t wait to share it with you. It’s a great way to celebrate the holiday season or simply enjoy a sunny summer day.
What Makes This Cranberry Lemon Bars Recipe Special?
This recipe stands out because of its balance of flavors and textures. The buttery crust provides a perfect foundation for the creamy lemon filling, while the cranberry layer adds a pop of color and tartness. Plus, it’s versatile! You can easily adjust the sweetness or add a hint of lemon zest for an extra kick. This dessert is not only visually appealing but also incredibly satisfying, making it a favorite in my household.
The Full Cranberry Lemon Bars Recipe
Ingredients
- 8 ounces fresh or frozen cranberries
- 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 fresh lemon juice (about 3 lemons)
- Optional: powdered sugar for sprinkling on top
Instructions
- Begin by rinsing the cranberries and discarding any that look bad. This step ensures you have only the best quality fruit, which is essential for great flavor.
- In a saucepan, combine the cranberries, water, and 6 tablespoons of sugar. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes, until the cranberries start to break down. Afterward, let the mixture cool for 30 minutes.
- Preheat your oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, leaving an overhang for easy removal later. Lightly butter the paper or use non-stick spray to prevent sticking.
- In a mixing bowl, whisk together the melted butter, vanilla extract, 1/4 cup sugar, salt, and 1 cup + 1 tablespoon flour. Press this mixture evenly into the bottom of the prepared pan to create a crust.
- Bake the crust in the preheated oven for 16-18 minutes, or until it’s lightly browned. Use a fork to poke some holes in the crust to prevent bubbling, and allow it to cool for 20 minutes.
- While the crust cools, prepare the lemon filling. In a bowl, combine 3 tablespoons flour, 1 cup sugar, the eggs, and the fresh lemon juice. Whisk until smooth and well combined.
- Pour the cooled cranberry filling over the crust, then place the dish in the refrigerator for about 45 minutes. This helps the layers set properly.
- Once chilled, preheat your oven to 350°F (177°C). Pour the lemon mixture over the cranberry layer and bake for 43-45 minutes, or until the filling is set. Allow it to cool for about 1 hour at room temperature, then refrigerate for an additional 1-2 hours to firm up.
- When ready to serve, lift the bars out of the pan using the parchment overhang. Dust with powdered sugar if desired, and cut into squares. For clean slices, wipe your knife between cuts.
Serving Suggestions and Variations for Cranberry Lemon Bars
These cranberry lemon bars are delicious on their own, but you can enhance them by serving with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a fun variation, try adding lemon zest to the lemon layer for a more intense citrus flavor. You can also substitute the cranberries with other berries like blueberries or raspberries, depending on your preference. Serve them at parties, picnics, or just as a sweet treat during the week!
Frequently Asked Questions About Cranberry Lemon Bars
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly well in this recipe! Just make sure to thaw them before use.
How do I store leftover bars?
Store any leftover cranberry lemon bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.
Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance, making them a convenient option for gatherings or special occasions.
Cranberry Lemon Bars
Equipment
- 9-inch square baking dish Use for baking the bars.
- Saucepan For cooking the cranberry filling.
- Mixing bowls For combining ingredients.
Ingredients
Main Ingredients
- 8 ounces fresh or frozen cranberries
- 0.5 cup water
- 6 tablespoons granulated sugar
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 0.5 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon powdered sugar for sprinkling on top
Instructions
- Rinse the cranberries, discarding any bad ones.
- In a saucepan, combine cranberries, water, and 6 tablespoons of sugar. Boil, then simmer for 10-15 minutes until cranberries break down. Let cool for 30 minutes.
- Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving an overhang. Butter or use non-stick spray.
- Mix melted butter, vanilla, 1/4 cup sugar, salt, and 1 cup + 1 tablespoon flour. Press into the pan evenly.
- Bake for 16-18 minutes until lightly browned. Poke with a fork and let cool for 20 minutes.
- In a bowl, mix 3 tablespoons flour, 1 cup sugar, eggs, and lemon juice.
- Pour the cranberry filling over the crust, then refrigerate for 45 minutes.
- Preheat oven to 350°F. Pour the lemon mixture over the cranberry layer. Bake for 43-45 minutes until set. Cool for 1 hour at room temperature, then refrigerate for 1-2 hours.
- Lift the parchment out, sprinkle with powdered sugar, and cut into squares. Wipe the knife between cuts for clean slices.