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Cranberry Lemon Bars Recipe

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4.2 from 2 reviews

  • Author: Sara
  • Total Time: 7 hours 10 minutes
  • Yield: 16 servings

Description

These Cranberry Lemon Bars combine a tangy lemon curd with a vibrant cranberry puree swirled together on a buttery, tender crust. Perfectly balanced between tart and sweet, these bars are a delightful treat ideal for dessert or a special snack. The marbled lemon and cranberry filling offers a beautiful presentation and delicious flavor, making them a festive and refreshing option.

Ingredients

Filling

  • 1½ cups cranberries (fresh or frozen)
  • ¼ cup sugar
  • ¼ cup water
  • 2 cups lemon curd (prepared lemon curd)
  • 1 large egg yolk

Crust

  • ½ cup unsalted butter (room temperature)
  • Zest of 1 lemon
  • ¼ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1¼ cups all purpose flour

Instructions

  1. Cook Cranberries: Add cranberries, sugar, and water to a saucepan over medium heat. Cook, stirring occasionally, until cranberries break down and mixture thickens, about 10 minutes. Use the back of a spoon to mash cranberries during cooking.
  2. Puree Cranberries: Blend the cranberry mixture using an immersion blender or food processor until smooth, then strain through a fine mesh sieve. Set aside the smooth puree.
  3. Make Lemon Curd: Prepare your lemon curd according to recipe or use pre-made lemon curd.
  4. Combine Filling: Mix one-third of the lemon curd with the cranberry puree and egg yolk until completely smooth and well blended.
  5. Preheat Oven and Prepare Pan: Preheat the oven to 300°F (150°C). Line an 8×8-inch baking pan with parchment paper slings covering bottom and sides for easy removal.
  6. Make Crust Dough: Beat butter in stand mixer with paddle attachment on high speed for 4 minutes until pale. Scrape down sides. Add sugar, lemon zest, and salt on low speed, then increase to medium for 1 minute. Scrape down sides again.
  7. Add Flour and Mix: Mix in flour on low speed until just combined. Dough will be slightly crumbly but should hold when pressed.
  8. Press Dough in Pan: Press dough evenly into the prepared pan, ensuring smooth surface and pressed into corners and sides.
  9. Bake Crust: Bake crust at 300°F for 15 minutes. Remove from oven and cool on a wire rack. Increase oven temperature to 350°F (175°C).
  10. Layer and Swirl Filling: Alternate spoonfuls of lemon curd and cranberry filling over cooled crust. Use a butter knife to gently swirl fillings creating a marbled effect without over mixing.
  11. Bake Bars: Bake assembled bars at 350°F for 25 minutes until the center is slightly jiggly but edges are set and matte. Cool bars at room temperature for 15 minutes.
  12. Chill Bars: Transfer bars to the refrigerator uncovered and chill for at least 6 hours to set completely.
  13. Serve: Slice bars and serve as is or dust with powdered sugar if desired.

Notes

  • Use fresh or frozen cranberries interchangeably as they both work well for this recipe.
  • Allow bars to chill thoroughly in the fridge for best slicing and texture.
  • Be careful not to over swirl the fillings to maintain the pretty marbled look.
  • You can prepare the lemon curd in advance to save time.
  • Use parchment paper sling for easy removal from the pan without breaking bars.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cranberry-lemon-bars-recipe-2/