Ingredients
Scale
Cranberry Layer
- 8 ounces fresh cranberries or frozen (not thawed)
- 1/2 cup water
- 6 tablespoons granulated sugar
Shortbread Crust
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup + 1 tablespoon all-purpose flour
Lemon Layer
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup fresh lemon juice (about 3 lemons)
- Optional: powdered sugar for sprinkling on top
Instructions
- Rinse cranberries, discarding any bad or squishy ones.
- In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil, then reduce heat and simmer 10–15 minutes until cranberries break down. Let cool at least 30 minutes.
- Preheat oven to 325°F and line a 9-inch square baking dish with parchment paper; coat with butter or non-stick spray.
- Combine melted butter, vanilla, 1/4 cup sugar, and salt. Mix in flour. Press dough into pan evenly.
- Bake 16–18 minutes until lightly browned. Poke with a fork and cool 20 minutes.
- Mix 3 tablespoons flour and 1 cup sugar in a bowl. Whisk in eggs and lemon juice; set aside.
- Pour cooled cranberry filling over crust, refrigerate 45 minutes.
- Preheat oven to 350°F. Pour lemon layer over cranberry layer and bake 43–45 minutes until center is set.
- Cool 1 hour at room temperature, then refrigerate 1–2 hours.
- Lift bars from pan using parchment, sprinkle with powdered sugar, and cut into squares.
Notes
- Frozen cranberries can be used without thawing.
- Use fresh lemon juice for best flavor.
- Do not substitute dried cranberries or canned cranberry sauce.
- Add 2 tsp lemon zest to crust for extra lemony flavor.
- Bars keep 6–7 days in an airtight container in the fridge.
- Prep Time: 5 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert, Pastries
- Method: Baked
- Cuisine: American
- Diet: Vegetarian