Cranberry Lemon Squares
Brighten up your dessert table with these zesty Cranberry Lemon Squares, a delightful treat that perfectly balances tart cranberries and tangy lemons in a buttery shortbread crust. Featuring a vibrant cranberry puree infused with freshly squeezed lemon juice and zest, this recipe creates a luscious filling that sets beautifully over the golden, tender base. Topped with a light dusting of powdered sugar, these squares make for an impressive dessert that’s as visually stunning as it is flavorful. With simple ingredients and easy-to-follow steps, these bars are ideal for holiday gatherings, afternoon tea, or any time you crave a sweet twist of citrusy freshness. Ready in just over an hour, this recipe ensures every bite is bursting with seasonal flavors and a touch of elegance.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 2 cups cranberries, fresh or frozen
- 0.5 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 4 large eggs
- 1.5 cups granulated sugar (for filling)
- 0.25 cup all-purpose flour (for filling)
- 0.25 cup powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
Gradually mix in 2 cups of all-purpose flour and 1/2 teaspoon of salt until the mixture forms a soft dough.
Press the dough evenly into the prepared baking pan to form a crust. Bake in the preheated oven for 15-18 minutes or until the edges are light golden brown. Remove and set aside to cool slightly.
While the crust bakes, prepare the cranberry-lemon filling. In a blender or food processor, puree 2 cups of cranberries until smooth. If desired, strain through a fine mesh sieve to remove any skins for a smoother texture.
In a large mixing bowl, whisk together 4 eggs, 1.5 cups of granulated sugar, 1/4 cup of all-purpose flour, 1/2 cup of lemon juice, 1 tablespoon of lemon zest, and the cranberry puree. Mix until fully combined.
Pour the cranberry-lemon mixture over the slightly cooled crust, spreading evenly with a spatula.
Return the pan to the oven and bake for 30-35 minutes or until the filling is set and no longer jiggly in the center.
Allow the squares to cool completely at room temperature, then chill in the refrigerator for at least 1 hour to set further.
Once chilled, dust the top with powdered sugar if desired. Slice into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 34.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
