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Lemon-Cranberry Bars

Bright and fresh dessert bars featuring a buttery crust, silky lemon filling, and juicy cranberry swirls, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.25 cups All-purpose flour The base for the crust. It stays tender but holds its shape.
  • 0.25 cups Granulated sugar For sweetness in the crust.
  • 0.5 cups Unsalted butter Melted or very soft. It brings a buttery flavor to the crust.
  • 1 pinch Fine salt Enhances the flavor.
For the lemon filling
  • 3 large Eggs Sets the filling into a smooth custard.
  • 1 cup Granulated sugar Adds sweetness to the filling.
  • 0.33 cups Fresh lemon juice For tanginess.
  • 1 tablespoon Lemon zest Adds aroma and depth of flavor.
  • 3 tablespoons All-purpose flour Thickens the filling.
  • 0.5 teaspoon Vanilla extract Optional, for added warmth.
For the cranberry swirl
  • 1 cup Fresh or frozen cranberries Adds color and flavor; frozen can be used directly.
  • 2 tablespoons Granulated sugar Balances the tart cranberries.
  • 1 teaspoon Cornstarch Helps thicken the cranberry mixture.
  • 1 splash Water To help cook the cranberries.
For serving
  • to taste Powdered sugar For dusting the top, optional.

Method
 

Make the Buttery Crust
  1. Heat your oven to 350°F (175°C). Line an 8 or 9 inch square pan with parchment, leaving overhang.
  2. In a bowl, combine the flour, granulated sugar, and a pinch of salt. Stir in melted butter until it looks like soft dough.
  3. Press the dough evenly into the prepared pan and dock it lightly with a fork. Bake for about 15 minutes until edges look lightly golden.
Whisk the Lemon Filling
  1. In a small saucepan, combine cranberries, sugar, cornstarch, and a splash of water. Cook on medium, stirring until the berries soften and burst, around 4 to 5 minutes.
  2. In a separate bowl, whisk together eggs, granulated sugar, lemon juice, lemon zest, and flour until smooth. Optionally add vanilla.
  3. Pour the lemon filling over the hot crust, dollop the cranberry mixture on top, and gently swirl with a knife.
Bake and Cool
  1. Bake for 20 to 24 minutes until the center is just set. Cool completely on the counter, then chill for at least 2 hours.
  2. Before cutting, dust with powdered sugar if desired.

Notes

These bars taste even better the next day and can be frozen for up to 2 months. To cut cleanly, remember to use a warm knife.