These cranberry lemon bars are the perfect treat to make with fresh cranberries. They are so flavorful and absolutely stunning with their vibrant color. These bars are perfect for holiday parties and cookie exchanges!
Preheat the oven to 350° F and line a 9x13 baking dish with parchment paper.
Prepare the crust: In a large bowl, combine the flour with the powdered sugar. Pour in the melted butter and stir to combine. It will be crumbly but should hold its shape when it's pressed together.
Spread this mixture into the bottom of your prepared pan and press it into an even layer.
Bake the crust in the preheated oven for 15-20 minutes or until it is just beginning to brown around the edges. Leave the oven on when the crust is done baking.
While the crust is baking, prepare the lemon cranberry filling. Combine the cranberries, lemon zest, ¾ cup of sugar, and water in a medium saucepan.
12 oz Fresh Cranberries, Zest of 1 Lemon, 1 cup Sugar, ¼ cup Water
Bring to a simmer over medium-high heat, then lower the heat to medium-low and cook for 15 minutes, stirring frequently to help break down the cranberries.
When the cranberries have all broken down, remove the pan from the heat. Use an immersion blender to puree the mixture until it is smooth. *If you don't have an immersion blender, you can use a standard blender. Allow the mixture to cool for 5 minutes and follow your blender's recommendations for blending hot liquids.
Add the lemon juice, remaining ¼ cup of sugar, and butter. Stir until fully combined.
½ cup Lemon Juice, 4 tablespoon Butter
In a separate small bowl, whisk the eggs and egg yolks together. Whisk in 6 tablespoons of the hot cranberry mixture, 1 tablespoon at a time to temper the eggs and prevent them from scrambling.
2 Large Eggs, 2 Large Egg Yolks
Whisk the egg mixture back into the remaining cranberry mixture. Add the flour and continue whisking until it is fully combined.
¼ cup All-Purpose Flour
If you would like, you can pour the cranberry lemon filling into a fine mesh sieve to remove any bits of cranberry skin and seeds. This isn't necessary but does result in a smoother filling.
Pour the cranberry mixture over the crust in the baking dish and spread it into an even layer.
Transfer to the oven and bake for 20-25 minutes or until the center is no longer jiggly.
Remove from the oven and allow it to cool for one hour before chilling in the fridge for at least 2 hours.
If desired dust the top with powdered sugar. Use a sharp, damp knife to slice the into bars. For the best results, wipe the knife after every slice.