Tangy and just sweet enough, cranberry lemon bars are a beautiful layered dessert bar with a shortbread base and layered lemon curd and a thick cranberry jam.
Place the cranberries, sugar, and water in a small-medium pot. Bring to a light boil over medium-high heat. Once the cranberries have started boiling, continue to cook at a lively simmer for five minutes. Set aside to cool.
2 ½ cups cranberries, ¾ cup granulated sugar, 2 tablespoons water
Transfer the cooked cranberries to a food processor or blender. Purée at high speed for 1 minute or until smooth. Set aside.
Make The Shortbread Crust
Preheat the oven to 350ºF (180ºC). Lightly spray a 9-inch (23-cm) square baking dish with baking spray and line with parchment paper. Set aside.
Use the paddle attachment of a stand mixer to beat the butter and sugar until well mixed, about 1 to 2 minutes. Sift in the flour and add the salt. Mix on low speed until the butter is well blended, and the dough is coarse and crumbly.
½ cup butter, ¼ cup granulated sugar, 1 ¼ cups all-purpose flour, ¼ teaspoon salt
Dump the shortbread crumbs into the prepared baking dish. Spread the crumbs into an even layer, then use your hand to press the crumbs down into a tightly packed layer. Place the crust in the oven and bake for 22 to 24 minutes or until the edges are pale gold. Transfer the baking dish to a wire rack.
Spread all of the cranberry purée evenly over the hot shortbread base. Return to the oven for 5 minutes.
Make The Lemon Layer
While the cranberry-topped crust is in the oven, make the lemon layer. Add the lemon zest and lemon juice, sugar, eggs, and salt to the same mixing bowl. Switch to the whisk attachment and mix on medium-high speed, scraping down the sides of the bowl halfway. Sift in the flour and mix well.
1 medium lemon, ½ cup lemon juice, 1 ½ cups granulated sugar, 3 large eggs, ¼ cup all-purpose flour, ¼ teaspoon salt
Remove the crust from the oven. Carefully pour the lemon mixture over the cranberry layer. Some cranberry purée may rise through the lemon—this is fine.
Carefully return the baking dish to the oven for the final bake, about 33-35 minutes or until the middle of the lemon layer is set. Transfer the dish to a wire rack to cool completely before removing, slicing, and serving.Optional step—Top the bars with powdered sugar, crushed meringues, and sliced cranberries before serving.