Description
These tangy and sweet Cranberry-Lemon Bars feature a buttery crust topped with a vibrant cranberry filling and a zesty lemon custard. Perfect for holiday gatherings or anytime you crave a refreshing dessert with a perfect balance of tartness and sweetness.
Ingredients
Cranberry Filling
- 8 oz. frozen (not thawed) or fresh cranberries
- 1/2 cup water
- 6 tablespoons granulated sugar
Crust
- 1/4 cup powdered sugar
- 2 teaspoons grated lemon zest
- 1/2 cup granulated sugar
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 3/4 cup cold unsalted butter, cubed
Lemon Custard
- 2/3 cup fresh lemon juice (from 4 medium lemons)
- 1 1/4 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 5 large eggs, lightly beaten
For Garnish
- Additional powdered sugar for dusting
- Cooking spray for the baking dish
Instructions
- Cook cranberries: Place the cranberries, water, and 6 tablespoons of the granulated sugar in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until the cranberries start to burst, about 15 minutes. Continue simmering and stirring, breaking up any whole cranberries with a wooden spoon until the mixture is completely broken down with no whole pieces remaining, about 10 more minutes. Remove from heat and let cool slightly for about 30 minutes.
- Prepare oven and baking dish: Preheat the oven to 350°F (175°C). Line a 9-inch square baking dish with parchment paper and lightly coat it with cooking spray. Set aside.
- Make crust dough: In a large bowl, whisk together powdered sugar, lemon zest, 1/2 cup granulated sugar, 1 1/3 cups all-purpose flour, and 1/4 teaspoon kosher salt. Add the cold butter cubes and use your fingers or a pastry cutter to pinch or cut the butter into the flour mixture until it forms rough, sandy crumbs that begin to press together.
- Press crust dough: Press the crust mixture evenly into the bottom of the prepared baking dish.
- Bake crust: Bake the crust in the preheated oven for 25 to 30 minutes or until it starts to turn golden brown. Remove and let cool slightly for about 20 minutes. Do not turn off the oven.
- Make lemon custard mixture: In a large bowl, whisk together the fresh lemon juice, remaining 1 1/4 cups granulated sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon kosher salt. Add the lightly beaten eggs and whisk until fully combined. Set aside.
- Assemble bars: Spread the cooled cranberry mixture over the baked crust. Chill the dish in the refrigerator for 30 minutes. Remove from refrigerator, then gently and evenly pour the lemon custard mixture over the cranberry layer.
- Bake bars: Return the bars to the oven and bake at 350°F (175°C) until the lemon custard is set and only jiggles slightly in the center, about 43 to 45 minutes. Transfer the baking dish to a wire rack and let cool completely, about 1 hour.
- Chill and serve: For best slicing results, cover the bars and refrigerate for at least 12 hours before cutting. Dust the top with additional powdered sugar before serving.
Notes
- Use fresh or frozen cranberries directly from the freezer without thawing for best filling consistency.
- Be sure to chill the assembled bars before the final bake to help the custard layer set properly.
- Line your baking dish with parchment paper for easy removal and cleaner slices.
- For a less tart version, you can reduce lemon juice slightly, but it will alter the balance of flavors.
- These bars keep well refrigerated for up to 4 days and also freeze well if stored airtight.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
