Cranberry Lemon Bars
Tangy cranberry lemon bars with a buttery shortbread crust, perfect for a refreshing dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 cup fresh or frozen cranberries, chopped
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, combine 1 cup flour, softened butter, 1/4 cup sugar, and salt. Mix until crumbly and press evenly into the prepared pan.
- Bake crust for 15-18 minutes or until lightly golden. Remove from oven and set aside.
- In another bowl, whisk eggs, 1 cup sugar, 2 tablespoons flour, and baking powder until smooth.
- Stir in lemon juice, lemon zest, and chopped cranberries until combined.
- Pour lemon mixture over the baked crust and return to oven.
- Bake for an additional 20-25 minutes or until the filling is set and slightly golden on top.
- Allow bars to cool completely in the pan before slicing into squares.
- Dust with powdered sugar if desired and serve.
Notes
For extra tartness, add more lemon zest or serve with a dollop of whipped cream.