Satisfy your sweet-and-tangy tooth with this terrifically tart treat that’s perfect for summertime.
Especially during the summer, I like making citrusy desserts that are refreshing and vibrant. For instance, you’ve heard of lemon bars, but have you ever tried cranberry-lemon bars? These simple little squares are delectably tart, festively colored, and easy to share with a large group. If you’re in charge of dessert at the next picnic potluck, this might just be your crowning dish!
This recipe is crafted one layer at a time—the zesty crust first, then a homemade cranberry filling, and last but not least the tender lemon custard. Each new step builds upon the last, which can be exciting, especially for little bakers-in-training who want to master the art of lemon bars. With a buttery crust and tangy-sweet filling, cranberry-lemon bars have a uniquely delicious harmony.
But if you’re at all skeptical about cranberry and lemon going together, don’t worry. I was hesitant at first, too. But when you bite into it, you’ll be amazed by the bright burst of flavors. It’s got just the right amount of mouthwatering tanginess without being overpowering. Dusted with powdered sugar for good measure, a single square is sure to satisfy.
Cranberry-lemon vs. plain lemon bars: what’s the difference?
The main difference is simple. Plain lemon bars are two-tiered—crust and lemon filling. Cranberry-lemon bars, on the other hand, have three tiers, with an added layer of cranberry jam made from scratch. This adds a bright and tangy taste as well as a slightly juicy texture, almost like you’re taking a bite of a cookie sandwich. Another more subtle difference is that not all lemon bars include lemon zest in the crust, but this one does, which adds to the zingy flavor and brings everything together.
How do I store leftovers?
Once cooled, cranberry-lemon bars can be covered with aluminum foil or plastic wrap. Alternatively, you can pre-slice and transfer them to an airtight container. Make sure to separate layers with parchment so they don’t stick together. Refrigerate them like this for 3-4 days, or freeze them for up to 2 months. If you freeze them, thaw them in the fridge overnight before serving. There’s no need to reheat, as these red and gold treats are best served cold or at room temperature.
Serving suggestions
Decorate your cranberry-lemon bars with some powdered sugar, Candied Lemon Slices, or Strawberry Whipped Cream. These also go splendidly with a cold glass of Homemade Lemonade, Strawberry Açai Refresher, or Vegan Coconut Milk Strawberry Smoothie. If you’re creating a whole dessert buffet, consider pairing these lemon bars with other fruity morsels like Lemon-Blueberry Cake or Mini Fruit Tarts.
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon zest
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 8 ounces fresh cranberries or frozen, don’t thaw
- 1/2 cup water
- 1/3 cup granulated sugar for cranberry sauce
- 1 cup granulated sugar for lemon layer
- 5 tablespoons all-purpose flour for lemon layer
- 4 large eggs at room temperature
- 1/2 cup freshly squeezed lemon juice from about 3 lemons
- Powdered sugar optional, for dusting
Instructions
- Preheat your oven to 325°F. Line a 9-inch square baking pan with parchment paper, letting the edges overhang for easy removal. Lightly grease the pan with nonstick spray or butter.
- In a medium bowl, mix the melted butter, 1/4 cup sugar, lemon zest, salt, and flour until you form a crumbly dough. Evenly press the dough into the bottom of the prepared pan. Cover it and chill in the refrigerator for 15 minutes.
- Bake the chilled crust for 18 to 22 minutes until lightly browned. Remove the pan from the oven and pierce the crust gently with a fork. Let it cool on a wire rack for about 20 minutes.
- In a medium saucepan, combine cranberries, 1/2 cup water, and 1/3 cup sugar. Boil over medium-high heat, then reduce to medium-low and simmer for 10-15 minutes, stirring occasionally, until the cranberries form a thick sauce. Cool for at least 30 minutes.
- Spread the cooled cranberry sauce evenly over the baked crust. Then, chill the pan in the refrigerator for 45 minutes to let the layer set.
- In a medium bowl, whisk 1 cup sugar, 5 tablespoons flour, eggs, and lemon juice until smooth. Use a spoon to carefully drizzle the lemon mixture over the chilled cranberry layer, keeping the layers distinct while entirely covering it.
- Raise the oven temperature to 350°F and bake for 40 to 45 minutes, or until the lemon custard is firm and no longer jiggles in the center. After baking, take the pan out of the oven and let it cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 2 hours.
- For serving, lift the bars out using the parchment overhang, dust with powdered sugar if desired, and cut into squares. Wipe the knife clean between cuts for neat slices.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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