When you’re looking for a dessert that perfectly balances sweet, tart, and refreshing, Lemon-Cranberry Bars are the answer. With a buttery, crisp crust, a rich, tart lemon filling, and a burst of vibrant cranberry sauce, these bars offer the perfect combination of flavors that will leave your taste buds dancing. Whether you’re preparing them for a holiday gathering, a brunch, or just because, these bars are sure to be a hit!
Why You Will Love This Recipe:
These Lemon-Cranberry Bars feature a decadent and buttery crust, a creamy lemon filling that’s tangy yet smooth, and a sweet-tart cranberry layer that adds both color and flavor. The beauty of these bars lies in the balance of flavors—sweet and tart, crunchy and creamy. They are the perfect treat to brighten up any dessert table and are easy to make with simple ingredients.
The tart lemon flavor combines beautifully with the cranberry sauce, creating a light, refreshing dessert that’s just as delightful in the winter months as it is in the spring. The addition of cranberry not only enhances the flavor but also gives the bars an eye-catching color, making them a standout treat at any occasion. They are easy to cut into perfect little squares, making them ideal for sharing!
Ingredients:
For the crust:
- Cooking spray
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour, plus more for dusting
For the cranberry layer, lemon filling, and serving:
- 4 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons finely grated lemon zest (from 1 medium lemon)
- 1/2 cup freshly squeezed lemon juice (from 4 medium lemons)
- 1/2 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1 cup canned whole berry cranberry sauce
- Powdered sugar, for dusting
Kitchen Equipment Needed:
- Stand mixer or hand mixer
- 8-inch square baking pan (at least 2 inches high)
- Parchment paper
- Flexible spatula
- Whisk
- Fine-mesh strainer (for sifting flour and dusting powdered sugar)
- Wire rack
- Knife (preferably warmed for cutting clean squares)
Instructions:
Step 1: Prepare the Crust Start by preheating the oven to 350ºF. Prepare an 8-inch square baking pan by lightly spraying it with cooking spray. Line the pan with two sheets of parchment paper, positioned perpendicular to each other so that the paper overhangs on all four sides. This makes it easy to lift the bars out once they’re ready. Lightly spray the parchment paper as well to keep it in place.
In a stand mixer, beat 8 tablespoons of room-temperature butter, 1/4 cup of granulated sugar, and 1/2 teaspoon kosher salt on medium speed until the mixture becomes creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula to ensure everything is evenly combined. Add 1 cup of all-purpose flour on the lowest speed, mixing just until a crumbly dough forms (about 30 seconds). Transfer the dough to the prepared pan and use your hands or a flat measuring cup dusted with flour to press the dough into an even layer.
Step 2: Bake the Crust Bake the crust in the preheated oven for 20 to 25 minutes, or until the edges are golden brown. While the crust is baking, prepare the lemon filling.
Step 3: Make the Lemon Filling In a large mixing bowl, whisk together 4 room-temperature eggs, 1 1/2 cups of granulated sugar, 1 1/2 teaspoons finely grated lemon zest, 1/2 cup freshly squeezed lemon juice, and 1/2 teaspoon kosher salt until smooth. Then, sift 1/2 cup of all-purpose flour over the egg mixture using a fine-mesh strainer. Whisk again until fully combined.
Step 4: Add Cranberry Layer Once the crust has finished baking, remove it from the oven. Immediately spread 1 cup of whole berry cranberry sauce evenly over the hot crust. The heat from the crust will help the cranberry layer to melt slightly, creating a seamless connection between the crust and filling.
Step 5: Add Lemon Filling Very slowly pour the prepared lemon filling over the cranberry layer, using the back of a spoon to gently distribute it evenly. Be careful not to disturb the cranberry layer too much, although it’s fine if a few pieces of cranberry float to the top.
Step 6: Bake the Bars Return the pan to the oven and bake for 30 to 35 minutes, or until the lemon filling is set and no longer jiggles when gently shaken. The center should feel firm to the touch. Allow the bars to cool in the pan on a wire rack for 1 hour at room temperature, then refrigerate for at least 4 hours or up to overnight to allow the lemon layer to fully set.
Step 7: Cut and Serve Once the bars have fully chilled and set, use the overhanging parchment paper to lift the slab out of the pan and onto a cutting board. To cut the bars into neat squares, dip your knife in hot water and wipe it dry between cuts for the cleanest edges. Cut the slab into 16 even pieces.
Before serving, dust the bars with powdered sugar by placing it in a fine-mesh strainer and sprinkling it evenly over the top.
Serving and Storage Tips:
- Serving: These lemon-cranberry bars make a stunning addition to any dessert table. Serve them at room temperature for the best flavor and texture. The powdered sugar dusting adds an elegant touch, making them perfect for special occasions like birthdays, brunches, or holiday gatherings.
- Storage: Keep the bars in an airtight container in the refrigerator. They’ll stay fresh for up to 1 week. If you want to make them ahead of time, they’re great for preparing the night before a party or gathering. Just be sure to let them chill for at least 4 hours to ensure the filling has fully set.
Variations:
- Lemon-Lime Bars: If you prefer a more complex citrus flavor, you can replace part or all of the lemon juice with lime juice. Adding lime zest will further enhance this variation.
- Different Berries: Instead of cranberry sauce, you can experiment with other fruit fillings such as blueberry, raspberry, or strawberry to create your own berry bars.
- Gluten-Free Option: To make this recipe gluten-free, simply swap the all-purpose flour with a gluten-free flour blend that is a 1-to-1 replacement for regular flour.
Helpful Notes:
- Room Temperature Ingredients: Make sure to use room-temperature eggs and butter for both the crust and the lemon filling. This ensures that the ingredients blend together smoothly and evenly.
- Cranberry Sauce: You can use either homemade cranberry sauce or store-bought whole berry cranberry sauce for the cranberry layer. Just ensure that it’s a thick sauce and not too runny.
- Chilling Time: While it may be tempting to dive into these bars right away, chilling is key to setting the filling and allowing the flavors to meld together. If you have time, let them refrigerate overnight for the best results.
Tips from Well-Known Chefs:
- Ina Garten: “I love combining citrus with berries in desserts. The tartness of lemon paired with the sweetness of cranberries is a perfect match, and these bars are a great way to celebrate that combination.”
- Martha Stewart: “For a beautiful presentation, dust your lemon bars with powdered sugar right before serving to give them a soft, finishing touch. It enhances the visual appeal while keeping the flavors balanced.”
Frequently Asked Questions:
1. Can I use fresh cranberries instead of canned cranberry sauce? Using fresh cranberries is possible, but they need to be cooked down with sugar and water to create a sauce-like consistency. Canned whole berry cranberry sauce is much quicker and easier to use for this recipe.
2. Can I make these lemon-cranberry bars ahead of time? Yes, you can make them a day or two in advance. They need to chill for at least 4 hours before serving, so they’re a great make-ahead dessert.
3. How can I get neat, clean cuts for the bars? To ensure clean cuts, dip your knife in hot water and wipe it dry between each cut. This helps prevent the filling from sticking to the knife.
4. Can I freeze lemon-cranberry bars? Yes, you can freeze these bars. Wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. Freeze for up to 3 months. Let them thaw in the fridge before serving.
5. What can I use instead of parchment paper? If you don’t have parchment paper, you can use aluminum foil to line the baking pan, but be sure to lightly grease it to prevent sticking.
These Lemon-Cranberry Bars are a fantastic treat that combines the brightness of lemon with the tartness of cranberry.
