Cranberry Lemon Bars
Tangy lemon bars with a tart cranberry swirl on a buttery shortbread crust, creating a vibrant and refreshing dessert. A perfect balance of sweet, tart, and buttery flavors.
Ingredients
- 1 cup flour
- 1/4 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 3/4 cup sugar
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup fresh cranberries
- 2 tbsp sugar (for cranberries)
Directions
- Preheat oven to 350F (175C) and grease an 8x8-inch baking pan.
- Mix flour, sugar, and butter until crumbly, then press into pan.
- Bake crust for 15 minutes.
- Cook cranberries with 2 tbsp sugar until soft, then blend into a puree.
- Whisk eggs, sugar, lemon juice, and zest.
- Pour lemon mixture over crust, swirl in cranberry puree.
- Bake for 20-25 minutes, then cool before slicing.
Notes
- Chill before serving for cleaner slices.
- Dust with powdered sugar for decoration.
- Store in the fridge for up to 4 days.
- Use Meyer lemons for a sweeter taste.
- Freeze for up to 3 months.
Lemon bars became popular in the mid-20th century as a refreshing citrus dessert, often served at gatherings and celebrations. Their zesty flavor pairs well with tea and coffee.Cranberries enhance the tartness of traditional lemon bars, adding a striking color contrast and extra depth of flavor. This unique twist makes them a festive and flavorful treat.