Description
These Cranberry Lemon Bars are a delightful combination of tart cranberries and zesty lemon, all atop a buttery shortbread crust. Perfect for any occasion, they are both refreshing and indulgent!
Ingredients
- For the Shortbread Crust:
- All-Purpose Flour
- Granulated Sugar
- Salt
- Unsalted Butter (cold, cubed)
- For the Cranberry Lemon Filling:
- Granulated Sugar
- Large Eggs
- All-Purpose Flour
- Fresh Lemon Zest
- Fresh Lemon Juice
- Fresh or Frozen Cranberries
- Optional Topping:
- Powdered Sugar
Instructions
- Prepare Your Pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- Make the Shortbread Crust: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture until it resembles coarse crumbs. Press the crumb mixture evenly into the bottom of the prepared baking pan. Pre-bake the crust for about 15-20 minutes until lightly golden.
- Prepare the Cranberry Lemon Filling: In a large bowl, whisk together the granulated sugar and large eggs until well combined. Gradually whisk in the all-purpose flour until smooth. Stir in the fresh lemon zest and fresh lemon juice, then gently fold in the fresh or frozen cranberries.
- Combine and Bake: Pour the cranberry lemon filling evenly over the warm, pre-baked shortbread crust. Return the pan to the oven and bake for another 25-35 minutes until the filling is set.
- Cool and Serve: Allow the bars to cool completely on a wire rack at room temperature. Once cool, lift the bars out of the pan using the parchment paper overhang and cut into squares or rectangles. Dust with powdered sugar before serving.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
Keywords: Use very cold butter for the crust to achieve a tender texture. Don't skip the lemon zest for maximum flavor, and allow the bars to cool completely before cutting for clean slices.