Cranberry Lemonade Bars
Yield: Makes 24 bars
  • Crust
  • ¼ cup sugar
  • ½ cup butter, room temperature
  • 1½ cups all purpose flour
  • ¼ tsp salt
  • Filling
  • 1 cup fresh lemon juice
  • 2-3 tsp lemon zest
  • 1 cup fresh cranberries
  • 1½ cups sugar
  • 4 large eggs
  • ¼ cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  1. Preheat oven to 350F.
  2. Lightly grease a 9×13-inch baking pan.
Begin by making the crust:
  1. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
  2. While the crust bakes, prepare the filling. In a small saucepan, simmer the cranberries with 2 tablespoons of water. Stir frequently until they have softened and begin to burst. (about 5 minutes.) ?In the bowl of a food processor, combine lemon juice, lemon zest, ¾ cup of the softened cranberries, sugar and eggs and process until smooth.
  3. Add in flour, baking powder and salt, then pulse until smooth.
  4. Gently pour the filling over the hot crust when it has finished baking.
  5. Return pan to oven and bake for 23-26 minutes, until the filling is set .?Cool completely before slicing and use a damp knife to ensure clean slices.? Store bars in the refrigerator.
  6. Note: A light crust forms on the top of these bars- I didn't think they looked right at first, but it's totally normal. :)
Recipe by The Baker Chick at