Description
A bright, tangy dessert layering buttery shortbread with jammy cranberry filling and smooth lemon custard, finished with powdered sugar.
Ingredients
Cranberry Layer
8 oz fresh or frozen cranberries (do not thaw)
1/2 cup water
6 tbsp granulated sugar
Shortbread Crust
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup + 1 tbsp all-purpose flour
Lemon Layer
1 cup granulated sugar
3 tbsp all-purpose flour
3 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
Optional
Powdered sugar for dusting
Instructions
Cook cranberry filling: Simmer cranberries, water, sugar until thick and jam-like. Cool 30 mins.
Bake crust: Preheat 325°F (163°C). Mix crust ingredients, press into pan, bake 16-18 mins till golden.
Add cranberry layer: Spread cooled sauce over crust, chill 45 mins.
Bake lemon custard: Increase oven to 350°F (177°C). Whisk lemon layer ingredients, pour over cranberry. Bake until set but still slightly jiggly.
Cool & serve: Cool 1 hr, chill 1-2 hrs, lift out, dust, and slice into squares.
Notes
Use frozen cranberries directly.
Let cranberry filling cool before lemon layer.
Avoid overbaking; center should be softly set.
Use warm, sharp knife for clean slices.
Store refrigerated up to 4 days.
- Prep Time: 25
- Cook Time: 65
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 recipe)
- Calories: 195
- Sugar: 21 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: cranberry lemon bars, lemon dessert recipes, holiday dessert bars, citrus cranberry treats, shortbread crust bars