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Cranberry Lemon Bars Recipe

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★★★★★

4.5 from 285 reviews

These Cranberry Lemon Bars offer a delightful balance of tart cranberry and zesty lemon flavors layered over a buttery shortbread crust. Inspired by the New York Times recipe, the bars feature a homemade cranberry filling and a luscious lemon custard baked until set, then chilled for perfect slicing. Ideal for festive occasions or anytime you want a bright, fruity dessert.

Ingredients

Scale

Cranberry Layer

  • 8 ounces cranberries (fresh or frozen, do not thaw)
  • ½ cup water
  • 6 tablespoons sugar (white or cane sugar)

Shortbread Crust

  • 1 ⅓ cups all-purpose flour (unbleached preferred)
  • ¼ teaspoon salt
  • ¼ cup powdered sugar
  • ½ cup granulated sugar (all-natural cane sugar preferred)
  • 2 teaspoons lemon zest (about 1 medium lemon)
  • ¾ cup cold butter, cubed (add extra ¼ teaspoon salt if unsalted butter used)

Lemon Layer

  • ⅔ cup fresh lemon juice (about 4 medium lemons)
  • 1 ¼ cups granulated sugar (all-natural cane sugar preferred)
  • ⅓ cup all-purpose flour
  • ½–1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 5 large eggs, lightly beaten (room temperature)

Instructions

  1. Prepare Cranberry Layer: In a medium saucepan, combine water, cranberries, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until cranberries start to burst, about 15 minutes.
  2. Simmer Cranberries: Continue simmering, stirring and breaking up cranberries with a wooden spoon until fully broken down with no whole pieces, about 10 more minutes. Remove from heat and cool for 30 minutes.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch square baking dish with oil and line it with two sheets of parchment paper crossing each other, letting paper overhang sides for lifting. Spray between parchment sheets to keep in place.
  4. Make Shortbread Crust: In a medium-large bowl, stir together flour, salt, powdered sugar, granulated sugar, and lemon zest. Cut in cold butter cubes with a pastry cutter or fingers until mixture resembles sandy crumbs that stick when pinched. Press mixture evenly into bottom of prepared pan and bake for 20-30 minutes until golden brown.
  5. Poke Crust Holes and Cool: Using a fork, poke holes into the warm crust to help layers adhere. Let crust cool slightly for about 20 minutes; keep oven on.
  6. Spread Cranberry Layer: Spread cooled cranberry mixture evenly over the crust and chill for 30 minutes in the refrigerator.
  7. Prepare Lemon Layer: In a medium-large bowl, whisk lemon juice, granulated sugar, flour, and salt until combined. Gradually whisk in beaten eggs until mixture is frothy and lighter in color. Set aside.
  8. Assemble and Bake: Remove cranberry layer from fridge. Whisk lemon layer again and pour evenly over cranberry layer. Bake at 350°F (175°C) for 40-45 minutes until lemon layer is set (center may jiggle slightly).
  9. Cool and Chill: Remove pan to a wire rack and cool for 1 hour. Then refrigerate for at least 4 hours or overnight until lemon layer is fully set.
  10. Serve: Use parchment paper to lift bars from pan onto a cutting board. Cut into 9, 12, or 16 squares. For clean slices, dip a sharp knife in hot water, dry, and slice, wiping knife between cuts. Optionally, sprinkle bars with powdered sugar before serving.

Notes

  • You can use leftover or canned cranberry sauce instead of making the cranberry layer from scratch.
  • Room temperature eggs whisk better into lemon layer, producing a smoother texture.
  • Pressing and baking the crust until golden ensures a crisp base that holds up to wet layers.
  • Chilling the bars thoroughly improves sliceability and texture of the lemon layer.
  • Running the knife under hot water and drying it between cuts creates clean slices without crumbs.

Keywords: cranberry lemon bars, holiday dessert, New York Times recipe, shortbread crust, lemon custard, tart cranberry dessert

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