I love making these Lemon Cranberry Bars. And my family loves 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.
This bar recipe also serves as a good foundation to make different flavored bars. Instead of dried cranberries, how about some dried cherries?
Or really go nuts and swap the frozen lemon juice for some frozen concentrated orange juice. The possibilities are endless.
For more great recipes with Dried Cranberries, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Lemon Cranberry Bars recipe (see recipe card for quantities): Frozen Lemonade Concentrate, Splenda, Unsalted Butter, Eggs, All Purpose Flour, Lemon Zest, Baking Soda, Salt and Dried Cranberries.
🥣 How to make 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.
Lemon Cranberry Bars
- ½ Cup Frozen Lemonade Concentrate, thawed
- ½ Cup Splenda Granulated Sweetener
- ¼ Cup Unsalted Butter, melted
- 1 Egg, beaten
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Lemon Zest
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ Cup Dried Cranberries
- 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.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
So easy to make. I love cranberries to this recipe was great for me. My family loved them and they did not last long.