Cranberry Lemon Bars (Printable Version)
Tangy cranberry and lemon layer atop buttery shortbread make this a refreshing, fruity dessert.
# What You'll Need:
→ Shortbread crust
01 -
1/2 cup salted butter, softened at room temperature
02 -
1/4 cup granulated white sugar
03 -
1/2 teaspoon pure vanilla extract
04 -
1 cup all-purpose flour
→ Lemon cranberry filling
05 -
4 large whole eggs
06 -
1 1/4 cups granulated white sugar
07 -
1 tablespoon lemon zest
08 -
1/2 cup fresh lemon juice
09 -
1/2 cup all-purpose flour
10 -
1 cup whole-berry cranberry sauce
# Step-by-Step Guide:
01 -
Preheat oven to 350°F (175°C). Line a 9 x 9-inch baking pan with parchment paper and set aside.
02 -
Using a hand or stand mixer, beat softened butter and sugar until fluffy. Add vanilla extract and mix until combined, scraping down bowl sides as needed.
03 -
Gradually add flour and mix until a shortbread dough forms, taking care not to over-mix.
04 -
Evenly spread dough in the prepared pan using a spatula or hands. Bake for 20-25 minutes until the top is lightly browned.
05 -
While crust bakes, whisk eggs, sugar, lemon zest, and lemon juice in a bowl until combined. Sift flour into the mixture and stir until smooth.
06 -
Allow crust to cool slightly but remain warm. Spread cranberry sauce evenly over the crust to promote adhesion between layers.
07 -
Pour lemon mixture atop cranberry layer and bake for an additional 30-35 minutes until set.
08 -
Cool bars completely, then refrigerate for several hours or overnight to firm. Dust with powdered sugar and slice into 16 bars before serving.
# Additional Notes:
01 -
Maintaining the crust warm when adding the cranberry sauce improves layer adherence.