These Lemon Cranberry Bars are so easy to make. Perfect recipe for teaching your kids how to bake. Ready within 30 minutes.
I love making these Lemon Cranberry Bars. And my family loved to eat them. A quick and easy dessert you can make on a weeknight. Out of the oven in 30 minutes!
The key ingredients for this wonderful recipe is the frozen lemonade concentrate. It's important that you use the concentrate to ensure you get the desired amount of lemon flavor.
I like to use the sugar substitute Splenda when making these bars. If you don't have a sugar substitute onhand you can use regular granulated white sugar.
One thing I really like about this bar recipe is that you bake everything all at once. Many of my other bar recipes require you to bake the base then layer the other ingredients on top and either bake or chill at that point. Not including cooling time, these bars are done within 30 minutes.
For more great recipes like this one, check out all my other Dessert Recipes. My Canadian Nanaimo Bars are my absolute favorite of all-time. If you haven't tried them yet you are missing out!
For more delicious recipes like this one, make sure you check out all my other Dessert Recipes. I absolutely love my Kahlua Bars recipe. Yummy!
📋 What Ingredients do I need
You will need the following ingredients to make these Lemon Cranberry Bars: Frozen Lemonade Concentrate, Splenda, Unsalted Butter, Eggs, All Purpose Flour, Lemon Zest, Baking Soda, Salt and Dried Cranberries.
🥣 How do I make these Lemon Cranberry Bars
Preheat oven to 375°F. Lightly coat an 8-inch square baking pan with nonstick spray and set aside.
In a mixing bowl, combine lemonade concentrate, Splenda, butter and egg. Mix well. Add the all purpose flour, lemon peel, baking soda and salt. Stir well. Fold in cranberries. Spoon the mixture into the prepared baking pan.
Bake for 20 minutes or until lightly brown. Let cool completely in the pan on a wire rack. Cut into 16 squares.
🍳 Recipe Card
Lemon Cranberry Bars
Ingredients
- 1/2 Cup Frozen Lemonade Concentrate, thawed
- 1/2 Cup Splenda
- 1/4 Cup Unsalted Butter, melted
- 1 Egg(s), beaten
- 1 1/2 Cups All Purpose Flour
- 2 Tsp Lemon Zest
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Dried Cranberries
how to make this recipe
- Preheat oven to 375°F. Lightly coat an 8-inch square baking pan with nonstick spray and set aside.
- In a mixing bowl, combine lemonade concentrate, Splenda, butter and egg. Mix well. Add the all purpose flour, lemon peel, baking soda and salt. Stir well. Fold in cranberries. Spoon the mixture into the prepared baking pan.
- Bake for 20 minutes or until lightly brown. Let cool completely in the pan on a wire rack. Cut into 16 squares.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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