Description
These Lemon-Cranberry Bars offer a delightful balance of sweet and tart flavors, perfect for a festive dessert that ends your meal on a bright, refreshing note. With a buttery crust and a zesty lemon filling enhanced by tangy cranberry sauce, these bars are simple to prepare and sure to impress.
Ingredients
Scale
For the Crust:
- 8 tablespoons 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 Filling:
- 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
For Garnish:
- Powdered sugar, for dusting
Instructions
- Prepare the oven and pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking pan with cooking spray and dust it with flour to prevent sticking.
- Make the crust: In a mixing bowl, cream together the butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt until smooth. Gradually add 1 cup flour and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake the crust for about 18-20 minutes or until lightly golden. Remove from oven and set aside to cool slightly.
- Prepare the filling: In a large bowl, whisk together the eggs, 1 1/2 cups sugar, lemon zest, lemon juice, and 1/2 teaspoon kosher salt until well combined. Gradually add 1/2 cup flour and whisk until smooth and incorporated.
- Layer the cranberry sauce: Evenly spread the whole berry cranberry sauce over the baked crust to create a thin layer.
- Pour the filling: Pour the lemon mixture gently over the cranberry layer, spreading it out evenly.
- Bake the bars: Return the pan to the oven and bake for an additional 35-40 minutes, or until the filling is set and slightly golden around the edges.
- Cool and dust: Allow the bars to cool completely in the pan on a wire rack. Once cooled, dust the top generously with powdered sugar.
- Slice and serve: Cut into 16 bars and serve as a refreshing dessert or snack.
Notes
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Ensure the eggs and butter are at room temperature to create a smooth, cohesive batter.
- You can substitute canned cranberry sauce with fresh cranberries cooked down with sugar if preferred.
- These bars are best served chilled or at room temperature.
- Store leftovers in an airtight container, refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 237 cal
- Sugar: 28.5 g
- Sodium: 138.3 mg
- Fat: 7.9 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 39.6 g
- Fiber: 0.5 g
- Protein: 3.0 g
- Cholesterol: 0 mg
