Best Cranberry Lemon Bars Recipes

CRANBERRY LEMON BARS

Steps:

• Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
• Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
• Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
• While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
• Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
• Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
• Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners' sugar over the tops just before serving.

LEMON-CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine cranberries, condensed milk, lemon zest, and lemon juice in a saucepan over medium heat. Cook and stir until bubbling, 3 to 5 minutes. Remove from the heat and allow to cool slightly.
• Meanwhile, beat brown sugar, butter, and vanilla together in a bowl. Combine flour, protein powder, flaxseed meal, wheat germ, baking soda, and salt in another bowl. Add flour mixture to butter mixture; mix until combined. Mix in oats and walnuts. Press into the prepared pan. Spread cranberry mixture on top to within 1/2 inch of the edges.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to cool completely, about 30 minutes. Slice into 12 bars.

CRANBERRY-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray, then line with parchment paper, leaving an overhang on two sides. Lightly coat the parchment with cooking spray. Spread the pecans on a baking sheet and bake until toasted, 8 to 10 minutes; let cool.
• Finely grind the nuts in a food processor. Add the flour, 1/2 cup sugar and 1 teaspoon salt and pulse. Add 1 1/2 sticks butter and 2 egg yolks; process until the dough comes together. Transfer the dough to the prepared baking dish and press into an even layer (use a piece of parchment to help). Bake until the crust is golden brown, 30 to 35 minutes. Let cool.
• Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine. Microwave in 10-second intervals, stirring after each, until melted.
• Combine the cranberries, vanilla bean and 3/4 cup sugar in a medium saucepan. Stir in 2 tablespoons warm water and cook over medium-high heat, stirring, until thick, 10 to 15 minutes. Discard the vanilla bean. Transfer the mixture to a blender, add the gelatin mixture and puree on low speed until smooth but not too airy; set aside.
• Meanwhile, whisk the 3 whole eggs, remaining 2 egg yolks, the lemon zest, lemon juice and the remaining 1/2 cup sugar and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat, whisking, until thick enough to coat the back of a spoon, 5 to 10 minutes (do not boil). Remove from the heat and whisk in the remaining 1 1/2 sticks butter, one piece at a time, until creamy. Whisk in the cranberry mixture until combined. Spread the cranberry mixture over the cooled crust and refrigerate, uncovered, at least 6 hours and up to 1 day.
• Lift the bars out of the pan and remove the parchment. Cut into small squares.

TANGY CRANBERRY-LEMON BARS MIX IN A JAR

Steps:

• 1. Layer ingredients attractively in any order into 1-quart food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer.Cover top of jar with fabric; attach gift tag with raffia or ribbon. Makes one 1-quart jar.
• 2. Instructions for gift tag: Tangy Cranberry-Lemon Bars Mix in a Jar: 1/2 cup butter, softened 1/3 cup thawed frozen lemonade concentrate 1 egg 1 jar Tangy Lemonade Bars Mix Heat oven to 375 degrees F. Lightly grease a 13 x 9-inch baking pan. Beat butter in large bowl until smooth. Beat in lemonade concentrate and egg until blended. (Mixture may appear curdled.) Add bar cookie mix to butter mixture; stir until well blended. Press dough evenly into prepared pan. Bake 20 to 25 minutes or until golden. Cool completely in pan on wire rack. Cut into bars.

CRANBERRY LEMON BARS

Steps:

• Prepare the crust: Line a 9x13 baking pan with parchment Place the nuts in the bowl of a food processor and coarsely grind,Add the flour, sugar, cinnamon, and salt, and pulse until finely ground. Sprinkle the chunks of butter over the top of the flour-nut mix and pulse until the mixture holds together when compressed in your palm. Press the crust mix into the baking dish. Freeze for 30-60 minutes. Pre-heat the oven to 350°F. Remove the crust from the freezer and bake for 20-25 minutes, until beginning to color around the edges. While the crust is baking, prepare the cranberry curd: Place the cranberries and waterover medium-high heat and stir. Continue cooking and stirring occasionally until all the cranberries have popped Pour them into a fine-meshed strainer and press the cranberry puree through using a spatula. Cool to room temperature. To the bowl with the cranberry puree, add the sugar, eggs and yolks, lemon juice and salt (reserving the butter for now). Stir thoroughly until the mixture is even. Return the cranberry mixture to the saucepan and set the burner to medium. Stir the curd continuously, making sure to scrape the bottom and corners of the pan. Cook until the curd coats the back of a spoon, and registers about 150° on an instant-read thermometer 10-12 minutes. Remove the pan from the heat and add the butter all at once. Stir until the butter has completely melted, then pour the curd through the strainer into a clean bowl. Pour the warm cranberry curd onto the walnut crust. Bake at 350° for 10-15 minutes, until the curd has set but still jiggles slightly in the center. Cool completely and refrigerate before cutting. Dust the tops of the bars with powdered sugar just before serving and use a sharp knife to cut them into squares. Keep refrigerated.

CRANBERRY LEMON BARS

Steps:

• 1. Preheat oven to 325F. Line 9x9 baking dish with foil, bringing the foil up over two sides of the pan.. Spray with non-stick cooking spray.
• 2. Sift flour, salt and baking powder. Set aside.
• 3. Melt white chocolate and butter in microwave for 15-30 seconds. Stir until free of lumps.
• 4. In large bowl; mix sugar, lemon juice, zest, white chocolate mixture and eggs.
• 5. Mix in dry ingredients.
• 6. Pour batter into prepared pan. Arrange cranberries evenly into batter.
• 7. Bake for 35-40 minutes or until a toothpick can be inserted and removed clean.
• 8. Allow to cool. Remove foil and bars from pan. Peel away foil then dust with powdered sugar.
• 9. Cut into 9 bars and serve.