Description
Bright and tangy cranberry lemon bars with a buttery shortbread crust, tart lemon filling, and bursts of cranberry for a festive twist on the classic dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups fresh or frozen cranberries
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, cream together softened butter and 1/2 cup sugar. Add 2 cups flour and salt and mix until a crumbly dough forms.
- Press dough evenly into the bottom of the prepared pan and bake for 18–20 minutes, or until lightly golden.
- In another bowl, whisk 1 1/2 cups sugar, 1/4 cup flour, eggs, lemon juice, and lemon zest until smooth.
- Fold in cranberries.
- Pour the lemon mixture over the warm crust.
- Bake for 22–26 minutes, or until the center is set.
- Cool completely, then dust with powdered sugar before slicing.
Notes
- Use frozen cranberries straight from the freezer—no need to thaw.
- For extra lemon flavor, add more zest to the filling.
- Refrigerate bars for cleaner slices.
- Store covered in the fridge for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American