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Cranberry Lemon Bars

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These Cranberry Lemon Bars are the perfect balance of tart and sweet, with a buttery shortbread crust and a vibrant cranberry-lemon filling. They’re a delightful treat for any occasion, especially during the holiday season.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups all-purpose flour
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • For the Filling:
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • ½ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • Powdered sugar, for dusting (optional)

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the mixture evenly into the bottom of the prepared pan. Bake for 20-25 minutes, or until lightly golden.
  4. Make the Filling: While the crust is baking, prepare the filling. In a large bowl, whisk together the granulated sugar and flour.
  5. Add the eggs, lemon juice, and lemon zest. Whisk until smooth. Gently fold in the chopped cranberries.
  6. Pour the filling over the hot baked crust. Bake for 25-30 minutes, or until the filling is set and the edges are lightly golden.
  7. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and dust with powdered sugar, if desired.

Notes

For extra flavor, add a teaspoon of vanilla extract to the filling. These bars are best stored in the refrigerator.

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