Introduction

Cranberry Lemon Bars offer a perfect balance of tart and sweet with a buttery shortbread crust. These bars are a festive treat, ideal for holiday gatherings or anytime you crave a bright, refreshing dessert.

A close-up view of square lemon cranberry bars cut evenly into pieces, each showing three layers: a light golden crust at the bottom, a bright red cranberry filling in the middle with visible whole cranberries, and a smooth, glossy yellow lemon layer on top, sprinkled with powdered sugar giving a soft white dusted texture. The bars rest on slightly stained parchment paper, placed on a wooden surface that is changed to a white marbled texture. Fresh whole cranberries and lemon halves with a soft yellow inside surround the bars, enhancing the fresh feel of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces fresh cranberries or frozen (not thawed)
1/2 cup water
6 tablespoons granulated sugar (for cranberry layer)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar (for crust)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup + 1 tablespoon all-purpose flour (for crust)
1 cup granulated sugar (for lemon layer)
3 tablespoons all-purpose flour (for lemon layer)
3 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
Optional: powdered sugar for sprinkling on top

Instructions

Step 1: Rinse and pick through the cranberries, discarding any that look bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir frequently to prevent burning and simmer for 10-15 minutes until the cranberries break down. Set aside to cool for at least 30 minutes.
Step 2: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving an overhang for easy removal, and coat with butter or non-stick spray. In a medium bowl, mix together melted butter, vanilla, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour to form a thick dough. Press the dough evenly into the prepared pan.
Step 3: Bake the crust for 16-18 minutes until lightly browned. Remove from oven, poke all over with a fork, and turn off the oven. Let the crust cool for about 20 minutes.
Step 4: While the crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Add eggs and then lemon juice, stirring until combined. Set aside.
Step 5: Pour the cooled cranberry filling evenly over the crust, spreading to the edges with no gaps. Refrigerate for 45 minutes.
Step 6: Preheat the oven to 350°F. Remove the cranberry layer from the refrigerator and carefully pour the lemon layer on top. Bake for 43-45 minutes until the center is set and no longer jiggles.
Step 7: Cool the bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for 1-2 hours.
Step 8: To serve, lift the parchment paper out of the pan and place on a cutting board. Optionally sift powdered sugar on top and cut into squares, wiping the knife between cuts for clean slices.

Tips & Variations

Use fresh cranberries when possible for the best texture, but frozen cranberries work well if not thawed before cooking.
For a brighter lemon flavor, add a teaspoon of lemon zest to the lemon layer mixture.
Make sure to cool the cranberry layer completely before adding the lemon layer to prevent mixing.
Substitute some of the granulated sugar in the crust for brown sugar for a richer flavor.

Storage

Store cranberry lemon bars covered in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 2 months. Thaw in the refrigerator before serving. Bars can be reheated briefly at room temperature but are also delicious cold.

How to Serve

A stack of three square dessert bars is shown on a piece of parchment paper, placed on a white marbled textured surface. Each bar has three visible layers: the bottom layer is a pale, crumbly crust, the middle layer is a bright red and slightly chunky cranberry filling, and the top layer is a smooth, glossy lemon yellow custard. The top of each bar is dusted with a light white powder, likely powdered sugar. Around the bars, fresh cranberries and half a lemon are scattered, adding pops of red and yellow color. In the background, more dessert bars are blurred out, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, you can use frozen cranberries as long as they are not thawed before cooking. This helps retain texture and prevents the cranberry layer from becoming too watery.

How can I make sure the lemon layer sets properly?

Ensure the crust and cranberry layer are well chilled before adding the lemon layer and baking. Bake until the center no longer jiggles to achieve a firm but tender lemon topping.