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Cranberry Lemon Bars

Delight in the perfect blend of tangy lemon and tart cranberries with these quick and easy homemade Cranberry Lemon Bars, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups all-purpose flour
  • 0.5 cups powdered sugar
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, cold and cubed
For the filling
  • 3 large eggs
  • 1 cups granulated sugar
  • 0.25 cups fresh lemon juice
  • 1 tablespoon zest of 1 lemon
  • 0.25 cups all-purpose flour
  • 1 cups fresh or frozen cranberries
  • 0.25 cups white chocolate chips (optional) For added sweetness
For garnish
  • Powdered sugar For dusting
  • Additional lemon zest Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8x8 inch baking dish.
  3. In a mixing bowl, combine the 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/2 teaspoon salt.
  4. Add the cold, cubed butter, and mix until the mixture resembles coarse crumbs.
  5. Press it firmly into the bottom of the prepared baking dish.
  6. Bake the crust for 15-20 minutes until lightly golden.
Making the Filling
  1. In a separate bowl, whisk together the 3 large eggs and 1 cup granulated sugar until well combined.
  2. Stir in the 1/4 cup lemon juice, lemon zest, and 1/4 cup flour until smooth.
  3. Fold in the cranberries and the optional white chocolate chips.
Baking
  1. Pour the filling over the pre-baked crust and spread it evenly.
  2. Bake for an additional 25-30 minutes or until the filling is set and lightly golden on top.
Finishing Touches
  1. Allow the bars to cool completely in the pan.
  2. Dust generously with powdered sugar and add additional lemon zest if desired.
  3. Cut into squares, serve, and enjoy!

Notes

For healthier alternatives, use low-sugar substitutes and replace butter with coconut oil. Store in an airtight container at room temperature for up to three days, or freeze for longer storage.