These sweet cranberry lemon bars feature dried cranberries and white chocolate chips, offering a delightful tangy citrus note.
Although I was unsure if they were lemon brownies or 'blondies,' I combined a lemon brownie concept with the beloved Starbuck’s cranberry bliss bar, and the result is wonderful; we adore them and believe you will too!
Reasons to Enjoy This Treat
- Preparing these dessert bars is quite fast.
- More akin to a brownie than a cake, they possess a soft and yielding texture.
- They look lovely served on a platter, making them perfect for gatherings and as a dessert option.
- Since cranberry lemon bars are handheld, serving dishes are not necessary.
- They freeze nicely when not glazed, allowing you to prepare them ahead of time.
Recipe Components
(A downloadable recipe card is available at the close of this article for ease of use.)
- 1/2 cup unsalted butter, brought to room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- freshly pressed lemon juice from 1 lemon (approximately 1/4 cup)
- zest from a single large lemon
- 1/2 teaspoon baking powder
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 3/4 cup craisins
- 1/2 cup white chocolate chips
Optional Glaze
- 1 cup powdered sugar (ensure it is sifted after measuring)
- 1 tablespoon freshly squeezed lemon juice
- Add milk until the desired consistency is achieved; begin with 1/2 tablespoon and adjust as necessary.
Directions for Cranberry Lemon Bars
- Set your oven to 350 degrees Fahrenheit and line the base of an eight by eight inch dish with parchment paper acting as a lifting sling.
- Within the bowl of a stand mixer, combine the softened butter and granulated sugar. Whisk on a medium-high setting for roughly two minutes until the mixture becomes airy.
- Incorporate the eggs into the mixture sequentially, beating thoroughly after each single addition.
- Stir in the freshly extracted lemon juice and the outer peel. Initially, the mixture may appear broken and fragmented, but this is expected; it will become smooth and uniform once the dry ingredients are introduced.
- In a separate medium container, whisk together the all-purpose flour, leavening agent, and fine sea salt. Fold this dry blend into the citrus base all at once, stirring only until the components are fully integrated.
- Fold in the confectionery white chocolate pieces and the dried berry pieces.
- Evenly distribute the mixture into the parchment-prepared eight by eight inch baking vessel.
- Place in the oven and bake for a quarter of an hour to half an hour, or until the center is firm and a inserted toothpick emerges without wet batter.
- Allow the dessert to rest within the dish for twenty minutes. Utilize the parchment handles to lift the entire block out, then permit it to reach room temperature prior to adding the finishing topping.
Guidelines for the Citrus Finishing Touch
- Combine one tablespoon of freshly extracted citrus liquid with one cup of aerated white granular sweetener.
- Incorporate liquid dairy gradually, beginning with half a tablespoon, until the desired spreading texture is achieved.
- Apply the creamy topping using the reverse side of a eating utensil to create a streaming effect, or transfer the mixture to a small closure bag, snipping a minute opening at the terminus for a fine line application.
- Adorn the surface with finely chopped berry pieces and minute fragments of citrus rind.
Helpful Hints
- Exercise caution regarding baking duration! For a fudgy, melted texture, avoid excessive oven time. The edges should show minimal browning, and the middle must be fully set.
- Aerating the granular sweetener for the topping may seem redundant, but the process is swift and essential for a flawless, lump-free finish. (Here is a useful guide on rapid powdered sugar aeration!)
Alternative Versions
Should you desire a more compact, bar-style texture reminiscent of confectionery squares, exclude the leavening agent from the dry blend.
Essential Gear
For this baking task, I reached for one of my most prized kitchen accessories – my citrus pressing tool! Initially, I doubted its frequency of use. However, I have since surprised myself, regularly selecting it for various tasks.
(Remember to browse my curated shopping portal for top-rated kitchen implements!)
Essential Utensils
Disclosure: These products are affiliate links provided for your shopping convenience.
Storage
For best results, store these cranberry lemon bars in an airtight container on the countertop or refrigerator for up to 3 days.
If you want to store them longer than that, store them without glaze in an airtight container in the freezer for up to 3 months. Glaze and decorate before serving.
Top tip: Don’t Overbake!
For soft and chewy cranberry lemon bars, don’t leave them in the oven too long. Bake until the center is set.
Christmas cookies just got easier!
To get 12 timeless & trendy Christmas cookie recipes in one handy dandy digital (and printable) e-book, check out our Christmas Cookies Recipes e-book by clicking on the button below for all the details:
SAVE TIME & STRESS!CHRISTMAS COOKIES RECIPES COLLECTION
With a mix of traditional & trendy Christmas cookies, this recipe collection with pictures can help bring back the fun (& simple) traditions of Christmas baking.
Related Recipes:
Cranberry lemon bars are a dessert bar that are appropriate year round, and also make a great Christmas cookie bar option! If you are looking for more Christmas cookie recipes, you might want to check out these. (And I’m partnering with my friend Shirley for today’s post. Check out her Chocolate Turtle Cookies – Yum!!)
- Church Window Cookies | Easy Holiday Treat Recipe
- Glazed Fresh Apple Cookies
- Old Fashioned Rolled Cut Out Sugar Cookies
- Soft snickerdoodles with caramels
- 5 minute microwave fudge
- 75+ Christmas cookie recipes with pictures
- Jam Sandwich Cookies with Sugar Cookie Dough
- Snowflake Cookies
- This pecan bars recipe uses cake mix to save time.
Tools you’ll need
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Cranberry Lemon Bars Recipe
Enjoy these sweet cranberry lemon bars, loaded with dried cranberries and white chocolate chips, for a wonderfully tangy citrus experience.
Ingredients
Method
- Begin by heating your oven to 350°F and preparing an 8 x 8 inch baking dish with a parchment paper sling.
- Using an electric mixer, combine softened butter and sugar in a bowl. Whisk on a medium-high setting for roughly two minutes until smooth.
- Incorporate the eggs into the mixture one by one, ensuring to beat well after each addition.
- Stir in freshly extracted lemon juice and zest. Initially, the mixture may appear curdled, but this is expected; it will blend smoothly once the dry ingredients are introduced.
- Combine flour, baking powder, and salt in a separate medium bowl. Gradually incorporate this dry blend into the lemon mixture, stirring only until everything is just mixed.
- Fold in white chocolate chips and dried cranberries.
- Spread batter into the parchment lined 8×8 inch baking pan.
- Bake at 350 degrees for 25-30 minutes, or until the middle is set and a cake tester in the center comes out clean.
- Allow the bars to rest in the pan for 20 minutes. Utilize the parchment sling to lift them out, then let them cool fully before adding the glaze.
- Whisk together one tablespoon of fresh lemon juice with one cup of sifted powdered sugar.
- Gradually introduce milk, beginning with half a tablespoon, until the glaze reaches your preferred thickness.
- Apply the glaze using a spoon, or transfer to a small plastic bag, snipping a minuscule opening at the corner for a fine drizzle effect.
- Finish by topping with finely diced cranberries and tiny pieces of lemon zest.
