How do I store cranberry lemon dessert bars?

Store cranberry lemon dessert bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage; wrap them individually before freezing.

Can I use frozen cranberries for these bars?

Yes, you can use frozen cranberries. There’s no need to thaw them before adding them to the filling. Frozen cranberries may release a bit more liquid, so you might want to slightly increase the baking time.

What's the best way to cut cranberry lemon dessert bars neatly?

Allow the bars to cool completely before cutting. Using a sharp knife, preferably one that has been warmed under hot water and wiped dry, will help you achieve clean cuts. You can also dust the knife with powdered sugar for extra neatness.

Can I make these bars ahead of time?

Yes, cranberry lemon dessert bars are a great make-ahead dessert. They can be baked a day or two in advance. Store them properly, and they'll stay fresh and flavorful. Freezing is also a great make-ahead option.

What can I substitute for lemon in lemon cranberry dessert bars?

While lemon provides a signature flavor, you could experiment with other citrus fruits like lime or orange. The taste won’t be exactly the same, but you'll still get a delightful citrusy flavor that complements the cranberries.

10 Best Cranberry Lemon Dessert Bars: Easy & Delicious Secrets

Name: Cranberry Lemon Dessert Bars: Easiest Recipe EVER!
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: For the Shortbread Crust:n1 1/2 cups all purpose flourn1/2 cup powdered sugarn1/2 teaspoon saltn1/2 cup (1 stick) unsalted butter, cold and cubednnFor the Cranberry Lemon Filling:n3 large eggsn1 1/2 cups granulated sugarn1/4 cup all purpose flourn1/4 teaspoon baking powdern1/4 teaspoon saltn1/4 cup lemon juice (freshly squeezed)n2 tablespoons lemon zestn1 cup fresh or frozen cranberries, coarsely chopped

Description

Buttery shortbread crust topped with a tangy lemon cranberry filling. These bars are perfect for the holidays or any time of year!

Ingredients

For the Shortbread Crust:n1 1/2 cups all purpose flourn1/2 cup powdered sugarn1/2 teaspoon saltn1/2 cup (1 stick) unsalted butter, cold and cubednnFor the Cranberry Lemon Filling:n3 large eggsn1 1/2 cups granulated sugarn1/4 cup all purpose flourn1/4 teaspoon baking powdern1/4 teaspoon saltn1/4 cup lemon juice (freshly squeezed)n2 tablespoons lemon zestn1 cup fresh or frozen cranberries, coarsely chopped

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.n2. In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.n3. Press the mixture evenly into the prepared baking pan.n4. Bake the crust for 1820 minutes, or until lightly golden brown.n5. While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, granulated sugar, flour, baking powder, and salt.n6. Stir in the lemon juice and lemon zest.n7. Gently fold in the chopped cranberries.n8. Pour the filling over the prebaked crust.n9. Bake for 2530 minutes, or until the filling is set and lightly golden. A toothpick inserted into the center should come out clean.n10. Let cool completely in the pan before cutting. Chill in the refrigerator for at least an hour before cutting.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 220
Sugar: 25g
Sodium: 80mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: cranberry, lemon, dessert, bars, squares, holiday, baking