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.
Preparation Details
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 16
Ingredients
- 1/2 cup unsalted butter, melted
- 3 tablespoons white sugar
- 1 teaspoon almond extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Steps
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8×8-inch pan or line with parchment paper on the bottom, leaving a little overhang to easily remove bars.
- 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.
- Bake in the preheated oven until edges start to turn a light brown, 15 to 20 minutes. Remove from the oven, and set aside.
- 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.
- Whisk eggs, 3/4 cup sugar, lemon juice, flour, and 1 tablespoon lemon zest in a bowl until well combined.
- To assemble, spread the cranberry mixture evenly over the crust, and pour the lemon layer mixture over the cranberry layer.
- Return to the oven and bake until filling is set, 20 to 25 minutes.
- 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.
