Cranberry Lemon Bars

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These Cranberry Lemon Bars are a bright, buttery twist on a classic, and they’re one of my favorite ways to use the lemons from my garden. They start with our signature butter crust, but here’s what makes them special.. the cranberries are baked right into the crust, so every bite has that sweet and tart taste before you even get to the lemon layer. Then the smooth lemon filling goes on top, adding that fresh, zesty flavor that balances the richness of the crust. They’re sweet, tangy, and melt in your mouth, and they slice up beautifully for sharing. 💕

Ingredients for Butter Crust

1 lb butter, softened

4.5 oz granulated sugar

4.5 oz brown sugar

1 lb 2 oz flour

4 oz dried cranberries

Ingredients for Lemon Filling

1 lb granulated sugar

6 oz flour

1 tsp baking powder

1 tsp cream of tartar

3 oz lemon juice

4 tsp lemon extract

4 eggs, large

powdered sugar, optional

Follow These Steps

Preheat your oven to 375F

1. Prepare the crust.
   In a mixing bowl, combine 1 lb softened butter, 4.5 oz sugar, 4.5 oz brown sugar, 1 lb 2 oz flour. Mix on medium speed until all ingredients are combined. As soon as you don’t see any more streaks of flour, stop mixing. Add 4 oz dried cranberries, and mix just until the cranberries combine with the dough.

2. Pre-bake the crust.
   Line your 9x13 baking pan with parchment paper. Evenly spread the crust on top. Make sure you cover the whole surface. Bake at 375F for 12 min.

   Pro Tip: Lining your pan with parchment paper will prevent your Lemon Bars from sticking to the pan. It also helps make cleaning easier.

3. Prepare the Lemon filling.
   Combine the dry ingredients in a mixing bowl, 1 lb sugar, 6 oz flour, 1 tsp baking powder, 1 tsp cream of tartar. Stir until the flour is mixed into the sugar.

   Pro Tip: Mixing the dry ingredients first will help prevent clumps in your filling.

4. Add the wet ingredients.
   Add 3 oz lemon juice. 4 tsp lemon extract, 4 eggs into the flour mixture. Mix until combined. Scrape down the sides of the bowl as you go so everything gets mixed evenly.

5. Bake at 375F.
   Pour the lemon filling over the pre-baked crust. Be sure to keep the filling inside the parchment paper. Bake at 375F for 25-28 min. The top should be yellow with a little hint of golden brown. Do not over bake.

6. Cool, then store.
   Let it cool. Take it out of the pan and chill overnight. This will make it easier to slice without the filling sticking to your knife. Sprinkle powdered sugar on top before serving. Store in an airtight container. These Cranberry Lemon Bars will last for a week refrigerated, or frozen for up to 4 weeks.

   Baker’s Confession: I'm guilty of sometimes over baking these. When that happens, I sprinkle extra powdered sugar on top. They still taste amazing. The crust is absolutely addicting!

Enjoy!

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