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Cranberry Lemon Bars

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These Cranberry Lemon Bars are a delightful combination of tart lemon and sweet cranberries on a buttery shortbread crust. Perfect for a holiday dessert or a refreshing treat any time of year!

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • For the Filling:
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • 1 cup fresh or frozen cranberries, roughly 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 for easy removal.
  2. In a food processor, combine flour, butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs.
  3. Press the mixture evenly into the bottom of the prepared pan.
  4. Bake for 20-25 minutes, or until lightly golden.
  5. Make the Filling: While the crust is baking, whisk together eggs, granulated sugar, flour, lemon juice, and lemon zest in a bowl until smooth.
  6. Gently fold in the chopped cranberries.
  7. Pour the filling over the hot baked crust.
  8. Bake for another 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
  9. Let cool completely in the pan before lifting out using the parchment paper overhang.
  10. Cut into bars and dust with powdered sugar, if desired.

Notes

For a more intense lemon flavor, add an extra teaspoon of lemon zest to the filling. Store leftover bars in an airtight container in the refrigerator for up to 3 days.

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