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The Tangy Cranberry Lemon Delight is a dessert that perfectly embodies the essence of freshness and vibrancy. This delightful recipe combines the tartness of cranberries with the zesty brightness of lemons, creating a unique flavor profile that is both refreshing and indulgent. Whether you are preparing a special meal for family and friends or looking for the perfect treat to celebrate a seasonal gathering, this dessert is sure to impress.
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Cranberry Lemon Bars

Discover the perfect blend of tart and sweet with our Tangy Cranberry Lemon Delight recipe! This vibrant dessert features a flaky crust, a refreshing filling made from cranberries and lemons, and a dusting of powdered sugar for a classy finish. Ideal for any occasion, it’s not only delicious but also packed with health benefits. Easy to make and customize! Try it out and share your creations! #Dessert #CranberryLemon #Baking #FreshFlavors #HomemadeTreats #HealthyDessert

Ingredients

For the crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

¼ teaspoon salt

½ cup unsalted butter, softened

For the filling:

1 cup fresh or frozen cranberries (if using frozen, thaw and drain)

1 cup granulated sugar

3 large eggs

Zest of 1 lemon

½ cup freshly squeezed lemon juice

1/4 cup all-purpose flour

1 teaspoon baking powder

Pinch of salt

For the dusting:

Powdered sugar, for serving

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter or line it with parchment paper for easy removal later.

    Prepare the crust: In a medium mixing bowl, combine 1 ½ cups flour, ½ cup powdered sugar, and ¼ teaspoon salt. Cut in the ½ cup softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

      Press the mixture into the bottom of the prepared baking pan, spreading it evenly across the base. Bake for 15 minutes or until lightly golden. Remove from the oven and allow it to cool slightly.

        Make the filling: In a separate bowl, combine 1 cup cranberries and 1 cup granulated sugar, mixing well. Add the 3 eggs, lemon zest, and lemon juice. Whisk together until smooth.

          Mix in the dry ingredients: Add ¼ cup flour, baking powder, and a pinch of salt to the cranberry mixture, stirring gently to combine.

            Pour the filling over the pre-baked crust, spreading it evenly. Bake for an additional 25-30 minutes or until the filling is set and the edges are slightly golden.

              Cool the bars: Once baked, remove from the oven and allow to cool in the pan on a wire rack for at least 30 minutes, then refrigerate for about 1 hour for easier slicing.

                Slice and serve: Carefully cut into squares or bars. Dust with powdered sugar before serving for a beautiful finish.

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                    Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 16 bars