Description
Bright, tangy, and buttery — these Cranberry Lemon Bars are the perfect dessert for any occasion! A golden shortbread crust topped with zesty lemon filling and tart cranberries makes this recipe unforgettable.
Ingredients
For the Crust:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Lemon Cranberry Filling:
- 4 large eggs
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- ⅔ cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 cup fresh or frozen cranberries
- A pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat Oven:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. - Make the Crust:
In a bowl, beat butter and sugar until creamy. Add flour and salt, mixing until a soft dough forms. Press evenly into the pan. Bake for 18–20 minutes, until lightly golden. - Prepare Filling:
While the crust bakes, whisk together eggs, sugar, and flour until smooth. Add lemon juice, lemon zest, and salt. Mix until fully combined. - Add Cranberries:
Scatter cranberries evenly over the baked crust. Pour the lemon filling over the top. - Bake:
Return to the oven and bake for 25–30 minutes or until the center is set and no longer jiggles when gently shaken. - Cool and Serve:
Allow bars to cool completely, then refrigerate for at least 1 hour before slicing. Dust with powdered sugar just before serving.
Notes
- Don’t thaw frozen cranberries — use them straight from the freezer.
- Use fresh lemon juice for the best, brightest flavor.
- Cool completely before slicing to get neat, clean squares.
- Make ahead: These bars taste even better the next day after chilling overnight.
- Storage: Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes