Description
Lemon-Cranberry Bars are a deliciously sweet-tart dessert perfect for ending any meal, especially during the holiday season. These bars feature a buttery crust topped with a tangy lemon custard and a vibrant layer of whole berry cranberry sauce, dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Crust
- Cooking spray
- 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
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
- Powdered sugar, for dusting
Instructions
- Prepare the oven and pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a rectangular baking pan with cooking spray and dust it with flour to prevent sticking.
- Make the crust: In a mixing bowl, cream together the 8 tablespoons of unsalted butter, 1/4 cup sugar, and 1/2 teaspoon kosher salt until the mixture is light and fluffy. Gradually add 1 cup of all-purpose flour and mix until just combined. Press this dough evenly onto the bottom of the prepared pan, creating a firm crust layer.
- Bake the crust: Place the crust in the preheated oven and bake for about 15-20 minutes until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
- Prepare the filling: In a large bowl, whisk together the 4 large eggs, 1 1/2 cups granulated sugar, lemon zest, lemon juice, and 1/2 teaspoon kosher salt until smooth and well combined. Gradually whisk in 1/2 cup all-purpose flour until the mixture is smooth and no lumps remain.
- Assemble the bars: Pour the lemon filling over the warm crust in an even layer. Then, evenly spoon the 1 cup of canned whole berry cranberry sauce on top of the lemon filling, gently spreading it to cover the surface.
- Bake the bars: Return the pan to the oven and bake for an additional 35-40 minutes, or until the filling is set and no longer jiggles in the center.
- Cool and dust: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, dust the top generously with powdered sugar.
- Serve: Cut into 16 bars and serve as a sweet-tart dessert to complement your meal.
Notes
- For a more intense lemon flavor, add an extra 1/2 teaspoon of lemon zest.
- Use fresh lemon juice for the best taste; bottled lemon juice may affect the brightness of the flavor.
- The cranberry sauce adds a nice tart contrast, but you can use fresh cranberries cooked with sugar if preferred.
- Dust the bars with powdered sugar just before serving to keep the topping from dissolving.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 237 kcal
- Sugar: 28.5 g
- Sodium: 138 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
