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Cranberry Lemon Bars

Vivid cranberry jam meets a tender shortbread crust, topped with a sweet-tart lemon custard-style layer for a bright, bakery-quality bar with balanced acidity.

Intermediate
1h 5m
16 servings
Cranberry Lemon Bars

Ingredients

  • All-purpose flour 150g (1 1/4 cups)
  • Granulated sugar 50g (1/4 cup)
  • Unsalted butter, melted 115g (1/2 cup)
  • Fine salt 1g (1/8 tsp)
  • •••See the full ingredient list and shop it in the app.

Method

  1. 1Preheat oven to 175C (350F). Line an 20cm (8-inch) square pan with parchment, leaving overhang for easy lifting.
  2. 2Make cranberry jam: In a medium saucepan, combine cranberries 300g (3 cups), sugar 150g (3/4 cup), and water 60ml (1/4 cup). Cook over medium heat, stirring, until berries burst and mixture thickens, 8 to 10 minutes. Lightly mash, then cool 5 minutes.
  3. 3Make crust: In a bowl, whisk flour 150g (1 1/4 cups), sugar 50g (1/4 cup), and salt 1g (1/8 tsp). Stir in melted butter 115g (1/2 cup) until evenly moistened. Press firmly into prepared pan in an even layer.
  4. 4Par-bake crust: Bake until edges are lightly golden, 12 to 15 minutes. Keep oven at 175C (350F).
  5. ••• Cook along hands-free with timers and step-by-step guidance in the app.