Cranberry Lemon Bars

The crust on these bars was a little bit harder than my other Lemon Bars. However, the flavor was amazing and they looked so pretty with the red and yellow layers. A tasty holiday twist on the classic lemon bar.

Cranberry Lemon Bars

Ingredients:

Cranberry Layer

• 8 ounces cranberries, fresh or frozen
• 1/2 cup water
• 6 tablespoons granulated sugar

Lemon Shortbread Crust

• 1/4 cup powdered sugar
• 2 teaspoons lemon zest
• 1/2 cup granulated sugar
• 1 1/3 cups all purpose flour
• 3/4 cup unsalted butter, cold and cubed

Lemon Layer

• 2/3 cup fresh lemon juice, about 4 lemons
• 1 1/4 cups granulated sugar
• 1/3 cup all purpose flour
• 1 teaspoon vanilla extract
• 5 eggs, lightly beaten

Directions:

Cranberry Layer

1. In a medium saucepan, add in the water, cranberries and 6 tablespoons sugar. Bring the mixture to a boil over medium-high heat. 
2. Reduce the heat to low and simmer, stirring occasionally, until the cranberries start to burst, about 15 minutes.
3. Continue to simmer, stirring and breaking up any whole cranberries. Keep cooking until the cranberries are completely broken down with no whole ones remaining, about another 10 minutes.
4. Remove from the heat and allow to cool for 30 minutes.

Lemon Shortbread Crust

1. While the cranberry layers cools, preheat the oven to 325º F. Line a 9-inch square baking pan with parchment paper, allowing it to over hang the pan a bit and lightly spray with cooking spray.
2. In a large bowl, stir together the powdered sugar, lemon zest, granulated sugar and flour, until well mixed.
3. Cut in the cold cubed butter with a pastry cutter or two knives, until it resembles coarse crumbs and the butter is the size of peas.
4. Press the mixture into the bottom of the prepared pan. Bake for 16-18 minutes or until lightly browned.
5. Remove from the oven and cool slightly, about 20-30 minutes.
6. Once the crust has cooled spread the cranberry mixture over top and refrigerate for 30 minutes.

Lemon Layer

1. In a large mixing bowl, whisk together the lemon juice, granulated sugar and flour. Add in the eggs and whisk until combined, frothy and lighter in color. Set aside.
2. Once the cranberry layer has chilled, remove the baking pan from the refrigerator and increase the oven temperature to 350º F.
3. Stir the lemon layer well and evenly pour over the cranberry layer.
4. Bake for 35-45 minutes or until the center is set and only slightly jiggly. Remove from the oven and allow to cool completely on a cooling rack.
5. Refrigerate for 12 hours.
6. Using the parchment as handles lift the bars from the pan and place on a cutting board. Cut into 12 bars and sprinkle with powdered sugar.
7. Store the bars in an airtight container in the refrigerator.

Enjoy!!!

Notes:

You can double the recipe and bake in a 9x13 inch baking dish.

*Adapted from The Fresh Cooky.