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Cranberry Lemon Bars

Indulgent Cranberry Lemon Bars That Brighten Your Day

Delight in these Cranberry Lemon Bars, combining tangy cranberries with bright lemon flavors for a perfect treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 16 squares
Course: easy cakes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • ½ cup butter Softened
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ¼ cup all-purpose flour
  • ½ teaspoon vanilla extract
For the Lemon Filling
  • 4 eggs
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • ½ cup fresh lemon juice
  • 1 cup whole-berry cranberry sauce
For Serving
  • powdered sugar For dusting

Equipment

  • Mixing Bowl
  • 9 x 9-inch baking pan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper.
  2. Beat the softened butter and 1 cup of granulated sugar until light and fluffy. Stir in the vanilla extract.
  3. Gradually add 1 cup of all-purpose flour, mixing until a crumbly dough forms. Spread evenly in the baking pan.
  4. Bake for 20-25 minutes until golden and fragrant.
  5. Whisk together 4 eggs, 1 cup of sugar, lemon zest, and lemon juice until smooth.
  6. Sift in ¼ cup of all-purpose flour and stir gently until combined.
  7. Spread cranberry sauce over the warm crust, then pour lemon filling on top. Bake for an additional 30-35 minutes.
  8. Let cool for about 1 hour, then refrigerate for several hours or overnight.
  9. Dust with powdered sugar before serving and slice into 16 squares.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Use softened butter for better mixing and ensure to cool completely before refrigerating.

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