Description
Tangy Cranberry Lemon Bars That Brighten Your Day
Ingredients
Scale
- 8 oz Fresh Cranberries (Frozen can be used without thawing.)
- 1/2 cup Water (Helps in cooking down the cranberries.)
- 6 tbsp Granulated Sugar (Sweetens the tartness of the cranberries.)
- 1/2 cup Unsalted Butter, melted (Provides richness and structure.)
- 1 tsp Vanilla Extract (Enhances flavor in the crust.)
- 1/4 tsp Salt (Balances sweetness.)
- 1 cup + 1 All-Purpose Flour (Forms the structure of the crust.)
- 3 Large Eggs (Contributes to the custard’s creaminess.)
- 1/4 cup + 1 Granulated Sugar (Sweetens the lemon layer.)
- 1/2 cup Fresh Lemon Juice (Provides essential tangy flavor.)
- 3 tbsp All-Purpose Flour (Thickens the lemon custard.)
Instructions
- Prepare the cranberries by rinsing and discarding any bad berries. In a saucepan, combine cranberries, water, and sugar. Simmer for 10-15 minutes until cranberries burst.
- Preheat the oven to 325°F (163°C) and line a 9-inch baking dish with parchment paper.
- In a bowl, whisk melted butter, vanilla, salt, and sugar. Gradually stir in flour until crumbly. Press into the prepared dish.
- Bake the crust for 16-18 minutes until golden. Allow to cool completely.
- Pour the cooled cranberry mixture over the crust and spread evenly. Refrigerate for about 45 minutes.
- Preheat the oven to 350°F (177°C). Whisk together eggs, sugar, lemon juice, and flour until smooth.
- Pour the lemon mixture over the cranberry layer and bake for 43-45 minutes until set.
- Cool at room temperature for 1 hour, then refrigerate for 1-2 hours until firm.
- Dust with powdered sugar, slice into squares, and serve chilled or at room temperature.
Notes
- Prep Time: 60 min
- Cook Time: 150 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
Keywords: Cranberry Lemon Bars