Cranberry Lemon Bars
A delightful blend of tart cranberries and zesty lemon in a buttery crust.
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.
Notes
For a tangier flavor, add lemon zest to the lemon layer.