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Cranberry Lemon Bars Recipe

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★★★★★

5 from 79 reviews

These Cranberry Lemon Bars feature a buttery, crumbly crust topped with a tangy and sweet cranberry lemon filling. Bursting with fresh cranberries, zesty lemon, and a smooth custard-like texture, they make a perfect dessert or snack for the holiday season or any time you crave a bright, fruity treat.

Ingredients

Scale

Crust

  • 2 cups All-Purpose Flour
  • ⅔ cup Powdered Sugar
  • 12 tbsp Butter (melted)

Filling

  • 12 oz Fresh Cranberries
  • Zest of 1 Lemon
  • 1 cup Sugar (divided)
  • ¼ cup Water
  • ½ cup Lemon Juice
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • 4 tbsp Butter
  • ¼ cup All-Purpose Flour

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350° F and line a 9×13 baking dish with parchment paper to prevent sticking and enable easy removal of the bars.
  2. Make the Crust Mixture: In a large bowl, combine the all-purpose flour with powdered sugar. Pour in the melted butter and stir together until the mixture is crumbly but can hold its shape when pressed.
  3. Press Crust into Pan: Spread the crust mixture evenly into the bottom of the prepared baking dish, pressing it firmly to form a compact layer.
  4. Bake the Crust: Place the pan in the preheated oven and bake for 15-20 minutes until the edges just begin to brown. Keep the oven on for the filling to bake later.
  5. Prepare Cranberry Lemon Filling Base: While the crust bakes, combine fresh cranberries, lemon zest, ¾ cup sugar, and water in a medium saucepan.
  6. Simmer Cranberries: Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low and cook for 15 minutes, stirring often to break down the cranberries thoroughly.
  7. Puree the Cranberry Mixture: Remove from heat and use an immersion blender to puree until smooth. Alternatively, carefully transfer to a standard blender to puree, allowing to cool slightly first.
  8. Add Remaining Filling Ingredients: Stir in lemon juice, the remaining ¼ cup sugar, and butter until fully combined.
  9. Temper the Eggs: In a small bowl, whisk together the eggs and egg yolks. Gradually whisk in 6 tablespoons of the hot cranberry mixture, one tablespoon at a time, to temper the eggs and prevent scrambling.
  10. Combine Egg Mixture with Cranberry Base: Whisk the tempered egg mixture back into the remaining cranberry mixture, then add the flour and whisk thoroughly until smooth.
  11. Optional Straining: For a silky filling texture, strain the mixture through a fine mesh sieve to remove any seeds and cranberry skin bits.
  12. Pour Filling over Crust: Spread the cranberry lemon filling evenly over the baked crust in the pan.
  13. Bake the Bars: Return the pan to the oven and bake for 20-25 minutes until the center is set and no longer jiggly.
  14. Cool and Chill: Remove the bars from the oven, allow to cool at room temperature for one hour, then refrigerate for at least two hours to fully set.
  15. Serve: Optionally dust with powdered sugar. Use a sharp, damp knife to slice into bars, wiping the knife between cuts for clean edges.

Notes

  • Using fresh cranberries provides the best tart flavor and texture.
  • Tempering the eggs prevents them from curdling when added to the hot fruit mixture.
  • Sifting the cranberry filling is optional but results in a smoother texture without seeds.
  • Make sure to chill the bars fully before slicing for cleaner cuts.
  • These bars can be stored refrigerated in an airtight container for up to 4 days.

Keywords: cranberry lemon bars, lemon bars, cranberry dessert, holiday dessert, fruit bars, lemon cranberry dessert

Find it online: https://topreci.com/cranberry-lemon-bars-recipe/