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Caitlin Bensel; Food Stylist: Torie Cox
If there is a bridal tea or baby shower being planned anywhere in the South, you can be assured someone will bring a cut glass platter of lemon bars for the dessert table. For an unexpected twist on this favorite treat, we added cranberries to this recipe for extra color and flavor.
A buttery, delicious shortbread acts as the base for the cranberry jam layer, followed by a sweet and tangy lemon curd for that classic lemon bar flavor. These bars are a great make-ahead dessert—they'll slice even better after chilling for about 12 hours. Garnish with powdered sugar for a colorful display on your party table. If transporting for a party, keep cool until ready to serve.
Learn how to make cranberry-lemon bars, and find your new way to mix up this old favorite.
Ingredients for Cranberry-Lemon Bars
To make these bars, you'll need:
- Frozen or fresh cranberries: Cooked down for a thick, vibrant cranberry jam. If frozen, use straight from the freezer without thawing.
- Water: Helps the cranberries break down while cooking.
- Granulated sugar: To sweeten all three layers of the bars.
- Cooking spray: For an easy release from the baking dish.
- Powdered sugar: Added to the shortbread layer for a delicate, flaky crumb.
- Lemon zest and juice: Zest is added to the shortbread, with lemon juice baked into the curd for a double dose of fresh lemon flavor.
- All-purpose flour: For the shortbread base and to help thicken the curd.
- Kosher salt: Enhances the flavor and balances the sweetness of the bars.
- Unsalted butter: Binds the shortbread crust for a tender crumb.
- Large eggs: Binds and helps set the lemon curd.
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Caitlin Bensel; Food Stylist: Torie Cox
How To Make Cranberry-Lemon Bars
Full instructions are below, but here's a brief recap before you get started:
- Step 1. Bring cranberries, water, and some sugar to a boil. Reduce heat and simmer, stirring occasionally, until cranberries break down completely. Remove from heat.
- Step 2. Line a 9-inch square baking dish with parchment paper and cooking spray. Whisk to combine powdered sugar, lemon zest, some granulated sugar and flour, and 1/4 teaspoon salt. Add butter and work with your fingertips or a pastry blender until mixture resembles sandy crumbs. Press into bottom of baking dish. Bake until golden brown, 25 to 30 minutes; set aside.
- Step 3. Whisk together lemon juice and remaining sugar, flour, and salt. Add eggs; whisk to combine.
- Step 4. Spread cranberry mixture over crust. Chill for 30 minutes. Top gently with egg mixture. Bake until set with only a slight jiggle in center, about 45 minutes. Transfer to a wire rack; cool completely. For easy slicing, cover and refrigerate 12 hours. Garnish with powdered sugar before serving.
Tips for the Best Cranberry-Lemon Bars
For the best cranberry-lemon bars, keep these tips in mind:
- Thicken the cranberries: Cook cranberries until completely broken down for a thick, sliceable texture after baking.
- Golden brown crust: Bake crust until golden brown to avoid a soggy base.
- Distinct layers: Don't skip chilling the cranberry layer before topping with curd—it will help set the cranberry jam to keep the two layers distinct.
- Spoon gently: Use a large serving spoon to gently ladle the curd over the cranberry layer to avoid accidentally swirling the layers together.
- Bake until just set: Bake bars until set but slightly jiggly in the center for a smooth, luscious texture.
- Chill: Chill before slicing for the cleanest cuts (using a sharp knife dipped into hot water between slices).
- Garnish before serving: The powdered sugar will melt into the bars as it sits.
Can I Make Cranberry-Lemon Bars Ahead?
These bars can be made up to two days ahead; cover and refrigerate until ready to slice. In fact, we recommend chilling for at least 12 hours before slicing for the cleanest cuts.
The bars can also be made ahead and frozen for up to three months. Just thaw at room temperature or overnight in the refrigerator, and dust with powdered sugar when ready to serve.
How To Store Leftover Cranberry-Lemon Bars
The cut bars can be refrigerated in an airtight container (stacked between layers of parchment paper if needed) for up to five days, or frozen for up to three months.
More Impressive Lemon Dessert Recipes You'll Love
If you're like us and love a tangy-sweet dessert, these cakes, bars, and pies are sure to satisfy:
- Lemon-Vanilla Pound Cake with Lavender Glaze
- The Lemon Cheese Layer Cake
- Meyer Lemon Cheesecake Bars
- Lemon-and-Chocolate Doberge Cake
- Lemon-Lime Meringue Pie
- Lemon Drop Meringues
- Lemon Tiramisu
- Lemon Bar Cheesecake
Editorial contributions by Katie Rosenhouse.
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Ingredients
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8 oz. frozen (not thawed) or fresh cranberries
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1/2 cup water
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2 cups plus 2 Tbsp. granulated sugar, divided
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Cooking spray
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1/4 cup powdered sugar, plus more for dusting
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2 tsp. grated lemon zest, plus 2/3 cup fresh juice (from 4 medium lemons), divided
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1 2/3 cups all-purpose flour, divided
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1/2 tsp. kosher salt, divided
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3/4 cup cold unsalted butter, cubed
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5 large eggs, lightly beaten
Directions
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Cook cranberries:
Place cranberries, water, and 6 tablespoons of the granulated sugar in a medium saucepan; bring to a boil over medium-high.
Caitlin Bensel; Food Stylist: Torie Cox
Reduce heat to medium-low; simmer, stirring occasionally, until cranberries start to burst, about 15 minutes. Continue simmering, stirring and breaking up any whole cranberries using a wooden spoon, until cranberries are completely broken down and no whole pieces remain, about 10 minutes. Remove from heat. Let cool slightly, about 30 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Prepare oven and baking dish:
Meanwhile, preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper, and lightly coat with cooking spray; set aside.
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Make crust dough:
Whisk together powdered sugar, lemon zest, 1/2 cup of the granulated sugar, 1 1/3 cups of the flour, and 1/4 teaspoon of the salt in a large bowl.
Caitlin Bensel; Food Stylist: Torie Cox
Add butter cubes, and pinch together using your fingers (or cut into flour using a pastry cutter) until mixture starts to form rough, sandy crumbs and starts to press together.
Caitlin Bensel; Food Stylist: Torie Cox
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Press crust dough:
Press mixture evenly into bottom of prepared baking dish.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake crust:
Bake in preheated oven until crust starts to turn golden brown, 25 to 30 minutes. Set aside; let cool slightly, about 20 minutes. (Do not turn oven off.)
Caitlin Bensel; Food Stylist: Torie Cox
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Make lemon mixture:
Whisk together lemon juice and remaining 1 1/4 cups granulated sugar, ⅓ cup flour, and 1/4 teaspoon salt in a large bowl. Add eggs; whisk until combined, and set aside until ready to use.
Caitlin Bensel; Food Stylist: Torie Cox
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Assemble bars:
Spread cranberry mixture over cooled crust. Chill for 30 minutes. Remove from refrigerator.
Caitlin Bensel; Food Stylist: Torie Cox
Gently and evenly pour egg mixture over cranberry mixture.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake bars:
Bake at 350°F until egg mixture is set and jiggles only slightly in center, 43 to 45 minutes. Transfer to a wire rack; let cool completely, about 1 hour. For best slicing results, cover and refrigerate 12 hours. Garnish with additional powdered sugar.
Caitlin Bensel; Food Stylist: Torie Cox
Frequently Asked Questions
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These bars can be made gluten-free—just sub in your favorite gluten-free flour blend, and proceed with the recipe as written.
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To keep a crust from forming on the top of the bars while baking, give your lemon curd a gentle stir before pouring into the pan. This will help make sure the ingredients are well combined, while breaking up any air bubbles that would otherwise rise to the surface during baking.
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Chilling lemon bars before cutting is key for clean bars. Dip your knife into hot water and pat it dry between cuts for even cleaner slicing.
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Cranberry-lemon bars should remain refrigerated. They can sit at room temperature for up to two hours while serving.