I love lemon bars. They have always been a dessert that would find it’s way into our house growing up. It was awesome because neither my sister or brother really seemed to like them so there was always plenty for my mom and me. I know I am not alone in this because I do remember my grandma loving them and they are on the “approved list” of desserts I am allowed to make my friend, Jill. (She had to limit me- I love baking and giving it away so I am only allowed to make her lemon bars or thumbprint cookies. Those are it!)
I recently saw these Lemon Cranberry Bars on the New York Times website and I knew instantly I had to make them. Besides lemon, cranberry is my favorite fruit dessert (does that make sense?) The colors were so pretty and they elevated my boring old lemon bars- it had to be done!
I was lucky enough to have both our former neighbors and my mother-in-law drop off lemons right around the same time, so I had so many on hand. And, it’s peak season here in California so they were all so amazingly delicious.
The bars were simple to make- it was just a typical lemon bar with an additional layer of cranberries. Cooking down the cranberries into a “Jammy” sauce was so therapeutic! Watching these beautiful red globes warm and then “pop!” one by one felt strangely relaxing. While the shortbread crust baked, I made the cranberry and the lemon layers. Then, it was on to assembly. A layer of my cranberry sauce followed by my lemon layer- back to the oven and done!
I cooled the bars in the fridge for a few hours, sliced them, and packaged them up for delivery. Jill got her box (of course!) and our old neighbors got their own box, too! Have to keep my lemon suppliers happy!!!
These beautiful bars are tart, colorful, and tangy with a touch of sweetness…a fantastic dessert for anytime of the year!
right turn ahead 