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Cranberry Lemon Bars

Cranberry Lemon Bars

These cranberry lemon bars are made with a tangy, sweet cranberry lemon curd filling and a thick, buttery shortbread crust.
5 from 6 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Chill time: 3 hours
Total Time: 4 hours
Servings: 12 bars

Equipment

  • 9 x 13" cake pan with straight edges

Ingredients
 
 

Shortbread Crust:

  • 3 and ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ¾ teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, melted

Cranberry Lemon Filling:

  • 2 cups cranberries, fresh or frozen
  • 2 and ½ cups granulated sugar, divided
  • 1 cup fresh-squeezed lemon juice
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 6 large eggs
  • 8 large egg yolks
  • 1 tablespoon vanilla extract
  • ½ cup (1 stick) butter

Instructions

  • Preheat your oven to 350°F. Line a 9 x 13" cake pan with parchment paper. Leave an overhang to make removing the bars from the pan easier.

Make the shortbread crust:

  • In a large bowl, whisk the flour, sugar, salt, egg yolks, and vanilla extract. Add the melted butter and stir with a wooden spoon until the dough is cohesive.
  • Spread the crust mixture evenly in the cake pan and use your fingers or the bottom of a measuring cup to press it down tightly and evenly into the pan.
  • Use a fork to poke several holes in the dough, then prebake the crust for 18 minutes. Start making the filling while the crust bakes.

Cranberry Lemon Filling:

  • Add the fresh or frozen cranberries to a large saucepan along with 1 cup of granulated sugar. Place the pan over medium heat, cook, and stir until the cranberries start to soften and release their liquid.
  • In a medium bowl, whisk the fresh-squeezed lemon juice, water, and cornstarch until the cornstarch is dissolved. Add it to the saucepan with the cranberries and bring the liquid to a boil. Use a wooden spoon or a potato masher to stir and break down the cranberries as they cook.
  • Take the pan off of the heat and set aside.
  • In a large bowl, whisk the eggs, egg yolks, remaining 1 and ½ cups granulated sugar, and the vanilla extract. Whisk vigorously until well combined.
  • Whisk the egg mixture into the saucepan with the warm cranberry lemon mixture. Whisk very well until combined and smooth.
  • Place the saucepan back over medium heat and bring the mixture to a boil, whisking occasionally.
  • Once boiling, lower the heat and continue to cook, whisking constantly, until bubbling and thick. About 3-5 minutes. Turn the heat to low and stir in the butter until melted.
  • Once the butter is melted, immediately strain the cranberry lemon mixture through a sieve and into a bowl. Use a spatula to press as much of the liquid through the sieve as you can.
  • Spread the cranberry lemon filling evenly over the prebaked shortbread crust. Bake the cranberry lemon bars for 10-12 minutes.
  • Remove from the oven and let cool completely at room temperature, then cover and refrigerate for at least 3 hours, but overnight is best.
  • When ready to serve, lift the cranberry lemon bars out of the pan and place on a cutting board. Use a large, sharp knife to slice into bars. Wipe the knife clean between each slice. Tip: For cleaner slices, place the pan in the freezer for about 30 minutes before cutting into bars.

Notes

CStore cranberry lemon bars in the fridge, covered, for 1 week. You can also freeze the bars, sliced or unsliced, and keep frozen for up to 3 months. Thaw overnight in the fridge before serving.  

Nutrition

Serving: 1bar | Calories: 623kcal | Carbohydrates: 81g | Protein: 9g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 259mg | Potassium: 131mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1060IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg