Description
Delight in these tangy and sweet Lemon-Cranberry Bars, featuring a buttery crust topped with zesty lemon custard and a vibrant cranberry sauce swirl. Perfect as a festive dessert or a refreshing treat any time of year.
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
For Dusting
- Powdered sugar, for dusting
Instructions
- Prepare the oven and pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13-inch baking pan with cooking spray and dust it with flour to prevent sticking.
- Make the crust: In a mixing bowl, cream together the unsalted butter, 1/4 cup sugar, and 1/2 teaspoon kosher salt until light and fluffy. Gradually add 1 cup flour and mix until just combined. Press this dough evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust for about 15 minutes until it is set and lightly golden around the edges. Remove from oven and set aside.
- Prepare the filling: In a large bowl, whisk together the eggs, 1 1/2 cups granulated sugar, lemon zest, lemon juice, and 1/2 teaspoon kosher salt until well combined. Stir in 1/2 cup flour until smooth.
- Add cranberry sauce: Pour half of the lemon filling over the baked crust. Dollop spoonfuls of the cranberry sauce evenly over the filling, then pour the remaining lemon filling on top. Use a knife or skewer to gently swirl the cranberry sauce into the lemon filling.
- Bake the bars: Return the pan to the oven and bake for an additional 35 minutes or until the filling is set and no longer jiggles in the center.
- Cool and dust: Allow the bars 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 chilled or at room temperature for a sweet-tart treat.
Notes
- For a more intense lemon flavor, consider adding a teaspoon of lemon extract to the filling.
- Use fresh lemon juice for the best flavor; bottled lemon juice can alter the taste.
- If you prefer a less sweet dessert, reduce the sugar in the filling by 1/4 cup.
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Try swapping cranberry sauce for raspberry or blueberry preserves for a fruity twist.
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 g
- Trans Fat: 0 g
- Carbohydrates: 39.6 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 0 mg
