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Cranberry Lemon Bars

A vibrant, make-ahead dessert featuring a buttery shortbread crust topped with a beautifully tart and sweet cranberry-lemon filling, finished with a dusting of powdered sugar.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 245

Ingredients
  

Shortbread Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup confectioners' sugar
  • 0.25 tsp salt
  • 0.75 cup unsalted butter cold, cubed (1.5 sticks)
Cranberry Lemon Filling
  • 2 cups fresh or frozen cranberries
  • 1.5 cups granulated sugar divided
  • 4 large eggs at room temperature
  • 0.66 cup fresh lemon juice about 3-4 lemons
  • 1 tbsp lemon zest finely grated
  • 0.33 cup all-purpose flour
  • 0.5 tsp baking powder
  • 1 pinch salt
Garnish
  • confectioners' sugar for dusting

Equipment

  • 8x8 or 9x9 inch Baking Pan
  • Parchment paper
  • Food Processor or Mixing Bowls
  • Saucepan
  • Whisk
  • Wire rack
  • Fine Mesh Sieve

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch pan with parchment paper, leaving an overhang on two sides. Lightly grease exposed sides.
  2. Make the crust: In a food processor, pulse flour, confectioners' sugar, and salt. Add cold, cubed butter and pulse until mixture resembles coarse sand. Press firmly and evenly into the prepared pan.
  3. Bake crust for 18-20 minutes until edges are lightly golden. Prepare filling while crust bakes.
  4. Make cranberry puree: In a saucepan, combine cranberries and 1/2 cup granulated sugar. Cook over medium heat 8-10 min until berries pop. Cool slightly, then puree if desired for a smoother texture. Set aside.
  5. Whisk filling: In a large bowl, whisk eggs and remaining 1 cup sugar. Whisk in lemon juice, zest, and cooled cranberry puree.
  6. Sift 1/3 cup flour, baking powder, and salt over wet ingredients. Gently whisk until just combined.
  7. Lower oven to 325°F (160°C). Pour filling over the hot crust. Bake 35-45 min until filling is fully set (center doesn't jiggle).
  8. Cool completely in pan on a wire rack (1-2 hrs), then refrigerate for at least 3-4 hours or overnight.
  9. Lift bars from pan using parchment. Dust with confectioners' sugar. Use a hot, clean knife to cut into 16 or 25 squares. Serve.

Notes

For cleanest slices, chill bars thoroughly and wipe knife with a hot, damp cloth between each cut. Bars can be made 2-3 days ahead and stored covered in the fridge. Freeze for longer storage.