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Sweet-Tart Cranberry Lemon Bars

Sweet-Tart Cranberry Lemon Bars That Brighten Your Day

Discover the delightful balance of tangy lemon and sweet-tart cranberries in these Sweet-Tart Cranberry Lemon Bars.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 0.5 cups Granulated sugar Coconut sugar can be used for a lower glycemic index.
  • 0.25 teaspoons Salt Enhances and balances flavors.
  • 1 cup Unsalted butter Use very cold butter for optimal texture; can replace with vegan butter for dairy-free option.
  • 1 teaspoons Vanilla extract Consider using vanilla bean or other extracts for variation.
For the Filling
  • 4 large Eggs Room temperature eggs work best for mixing; for vegan option, use flax eggs or silken tofu.
  • 0.75 cups Fresh lemon juice Feel free to try lime or orange juice for a unique twist.
  • 1 tablespoons Lemon zest Always use fresh zest for the best impact.
For the Cranberry Swirl
  • 2 cups Fresh or frozen cranberries Do not thaw frozen cranberries; substitute with raspberries or blueberries if desired.
  • 0.5 cups Water Assists in cooking down the cranberries.
  • 0.5 cups Granulated sugar Adjust to taste based on the tartness of the cranberries.
For the Topping
  • 0.25 cups Powdered sugar Optional for dusting; adds a sweet finish.

Equipment

  • 9x13 inch baking pan
  • large mixing bowl
  • Medium bowl
  • small saucepan
  • Pastry cutter
  • Skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by lining it with parchment paper, ensuring easy removal.
  2. In a large mixing bowl, combine flour, granulated sugar, salt, and vanilla extract. Cut in extremely cold unsalted butter until mixture resembles coarse crumbs. Press mixture firmly into the pan to form an even layer.
  3. Bake for 18-20 minutes, or until edges are lightly golden. Let it cool slightly.
  4. In a medium bowl, whisk together granulated sugar, flour, and a pinch of salt. Add in eggs, lemon juice, and lemon zest, mixing until well combined. Fold in melted butter.
  5. In a small saucepan, combine cranberries, a bit of sugar, and water. Cook over medium heat until cranberries burst and the mixture thickens, about 8-10 minutes. Mash lightly with a fork.
  6. Pour lemon filling over the crust, then dollop the cranberry swirl on top. Use a skewer to marble the fillings together. Bake for 30-35 minutes, or until filling is set.
  7. Allow the bars to cool completely in the pan. Chill for at least an hour, then dust with powdered sugar, lift out by the parchment overhang, cut into squares, and serve.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 100mgPotassium: 40mgFiber: 1gSugar: 14gVitamin A: 250IUVitamin C: 10mgCalcium: 15mgIron: 0.5mg

Notes

Keep leftovers in an airtight container in the fridge for up to a week. Freeze wrapped tightly for up to 3 months. Reheat in microwave for 10-15 seconds if desired.

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