We like these cranberry lemon bars so much that I load up my freezer with fresh cranberries heading into the holiday season, so this dessert can be enjoyed all year.
Ingredients
- unsalted butter: 0.5 cup (melted)
- white sugar: 3 Tbsp
- almond extract: 1 tsp
- salt: 0.5 tsp
- all-purpose flour: 1 cup
- ounces fresh or frozen cranberries: 6 piece
- white sugar: 0.25 cup
- water: 2 Tbsp
- 1/2 tablespoons lemon zest: 1 piece
- eggs: 2 piece
- white sugar: 0.75 cup
- freshly-squeezed lemon juice: 0.33333 cup
- all-purpose flour: 0.33333 cup
- lemon zest: 1 Tbsp
- confectioners sugar, as needed:
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C). Grease an 8x8-inch pan or line with parchment paper on the bottom, leaving a little overhang to easily remove bars.
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Stir melted butter, 3 tablespoons sugar, almond extract, and salt together in a bowl. Add flour, and mix until well incorporated. Press dough mixture into the prepared pan in an even layer.
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Bake in the preheated oven until edges start to turn a light brown, 15 to 20 minutes. Remove from the oven, and set aside.
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Meanwhile, combine cranberries, 1/4 cup sugar, water, and 1 1/2 tablespoons lemon zest in a small saucepan. Cook over medium heat, stirring often. Once cranberries start to pop, mash down with the back of a spoon, until cranberries break down into a smooth consistency, 9 to 12 minutes. Set aside.
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Whisk eggs, 3/4 cup sugar, lemon juice, flour, and 1 tablespoon lemon zest in a bowl until well combined.
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To assemble, spread the cranberry mixture evenly over the crust, and pour the lemon layer mixture over the cranberry layer.
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Return to the oven and bake until filling is set, 20 to 25 minutes.
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Cool completely in the pan, and run a knife around the pan edges. Cut into squares and dust with confectioners sugar right before serving. Store leftovers in an airtight container.
