Description
A simple recipe for tart lemon bars topped with a layer of cranberry swirl.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup fresh or frozen cranberries
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
- For the crust, combine 1 cup flour, cold butter, 1/4 cup sugar, and salt in a bowl. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes.
- While the crust bakes, prepare the lemon filling. Whisk together eggs, 3/4 cup sugar, 1/4 cup flour, lemon juice, and lemon zest until smooth.
- Pour the lemon filling over the hot, pre-baked crust.
- Scatter the cranberries and the remaining 1/4 cup sugar evenly over the top of the filling.
- Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the edges are set and the center is mostly firm.
- Let the bars cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cut into squares.
Notes
- If using frozen cranberries, do not thaw them before scattering them over the filling.
- For a cleaner cut, chill the cooled bars in the refrigerator for at least one hour before slicing.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18
- Sodium: 35
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: cranberry lemon bars, lemon squares, shortbread crust, citrus dessert, baked bars