Description
These stunning Cranberry Lemon Bars combine bright, zesty lemon curd with bursts of tart cranberries on a buttery shortbread crust. Perfect balance of tart and sweet flavors with beautiful presentation for holidays or any special occasion.
Ingredients
For the Shortbread Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
For the Cranberry Lemon Filling:
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 cup fresh lemon juice (about 3–4 large lemons)
2 tablespoons lemon zest
1 1/2 cups fresh cranberries
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make the crust: Whisk together flour, powdered sugar, and salt. Work in cold butter until mixture resembles coarse crumbs. Press firmly into prepared pan.
3. Pre-bake crust for 18-20 minutes until edges are lightly golden. Remove but keep oven on.
4. Make filling: Whisk eggs and granulated sugar until combined. Add flour and whisk smooth. Stir in lemon juice and zest until bright yellow.
5. Scatter cranberries over warm crust. Pour lemon mixture over cranberries, ensuring they’re covered.
6. Bake 22-25 minutes until filling is set and no longer jiggles. Top should be lightly golden.
7. Cool completely in pan (at least 2 hours). Lift out using parchment overhang and dust with powdered sugar before cutting.
Notes
- Use fresh cranberries for best texture and flavor – don’t thaw if using frozen
- Fresh lemon juice is essential for proper setting and bright flavor
- Cool completely before cutting for clean slices
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 26g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg