Cranberry Lemon Bars (Recipe for Printing)

This citrus and berry dish is ideal for spring celebrations and gatherings, combining tart lemon with sweet cranberries. Easy to prepare at home, it offers a balanced, refreshing flavor. Save & click.

# What You Need:

→ Shortbread Crust

01 - 1 cup plus 1 tablespoon all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, very cold and cubed
05 - 1 teaspoon vanilla extract

→ Lemon Filling

06 - 1 cup granulated sugar
07 - 3 tablespoons all-purpose flour
08 - 1/2 teaspoon salt
09 - 3 large eggs, at room temperature
10 - 1/2 cup freshly squeezed lemon juice
11 - 2 tablespoons lemon zest, finely grated
12 - 1/2 cup unsalted butter, melted and slightly cooled

→ Cranberry Swirl

13 - 8 ounces fresh or frozen cranberries
14 - 6 tablespoons granulated sugar
15 - 1/2 cup water
16 - 1/2 teaspoon lemon zest, optional

→ Finish

17 - Powdered sugar, for dusting (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly spray the bottom with non-stick cooking spray to help the parchment adhere.
02 - In a bowl, combine 1 cup plus 1 tablespoon all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add 1/2 cup cold, cubed unsalted butter and use a pastry cutter or your fingertips to blend until crumbly. Mix in 1 teaspoon vanilla extract. Press the mixture firmly into the prepared pan to form an even layer. Bake for 18-22 minutes or until lightly golden around the edges. Allow to cool slightly.
03 - In a large bowl, whisk together 1 cup granulated sugar, 3 tablespoons all-purpose flour, and 1/2 teaspoon salt. In a separate bowl, beat 3 large eggs. Add the eggs to the sugar mixture and whisk until smooth. Stir in 1/2 cup freshly squeezed lemon juice and 2 tablespoons finely grated lemon zest. Gently fold in 1/2 cup melted and slightly cooled unsalted butter until fully incorporated.
04 - In a small saucepan, combine 8 ounces cranberries, 6 tablespoons granulated sugar, and 1/2 cup water. Add 1/2 teaspoon lemon zest if using. Cook over medium heat, stirring occasionally, for 5 to 7 minutes until cranberries burst and the mixture is thick and jam-like. Remove from heat and gently mash some whole cranberries. Set aside to cool slightly.
05 - Pour the lemon filling over the pre-baked crust, spreading it into an even layer. Drop spoonfuls of cranberry mixture over the lemon filling and use a knife or skewer to gently swirl for a marbled effect. Return the pan to the oven and bake for 30 to 35 minutes, or until the lemon layer is just set in the center.
06 - Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift out. Once cool, dust with powdered sugar if desired. Slice into bars and serve.

# Extra Tips:

01 - For clean cuts, use a sharp knife and wipe between slices. Bars can be refrigerated for up to three days.

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