Introduction

Cranberry Lemon Bars combine tangy cranberries with bright, zesty lemon in a buttery shortbread crust. These bars offer a perfect balance of sweet and tart, making them an ideal treat for any season. Fresh ingredients and simple steps make this dessert a delightful homemade favorite.

The image shows a stack of three square lemon cranberry bars on a white marbled surface. Each bar has three layers: the bottom layer is a light golden crust, the middle layer is a bright, deep red cranberry filling with a slightly glossy texture, and the top layer is a pale yellow, smooth lemon custard dusted with a white powdery sugar. Around the stack, there are some whole cranberries and a lemon half blurred in the background. The bars look moist and fresh, with the powdered sugar adding a soft, snowy effect on top. 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 sort the cranberries, discarding any that look bad. In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then lower to medium-low and cover with a splatter screen. Stir occasionally, then constantly to prevent burning. Simmer for 10-15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
Step 2: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and leaving an overhang for easy removal. Grease the parchment with butter or non-stick spray.
Step 3: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until a thick dough forms. Press evenly into the prepared pan.
Step 4: Bake the crust for 16-18 minutes until lightly browned. Remove from oven, poke all over with a fork, then let cool for 20 minutes. Turn off oven.
Step 5: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Add eggs and stir to combine, then mix in fresh lemon juice. Set aside.
Step 6: Spread the cooled cranberry filling evenly over the crust with no gaps. Refrigerate for 45 minutes.
Step 7: Preheat oven to 350°F. Remove the pan from the fridge and carefully pour the lemon layer over the cranberry layer. Bake for 43-45 minutes until the center is set and firm.
Step 8: Cool the bars on a wire rack in the pan for 1 hour, then refrigerate for 1-2 hours more.
Step 9: Lift the bars out using parchment overhang, dust with powdered sugar if desired, and cut into squares. For clean slices, wipe the knife between cuts.

Tips & Variations

If using frozen cranberries, no need to thaw before cooking.
Fresh lemon juice yields the best, brightest flavor—avoid bottled juice.
Use fresh or frozen cranberries, but avoid dried or canned cranberry sauce for the filling.
For extra lemony bars, add 2 teaspoons lemon zest to the crust dough.

Storage

Store the bars in an airtight container in the refrigerator for 6-7 days. They are best enjoyed chilled. Reheat briefly at room temperature or warm slightly in the microwave if preferred, but they are typically served cold.

How to Serve

The image shows a stack of three square dessert bars on a piece of parchment paper on a white marbled surface. Each bar has three distinct layers: the bottom layer is pale yellow and firm, the middle layer is bright red with a slightly glossy, juicy texture containing visible pieces of fruit, and the top layer is a vibrant yellow with a soft, slightly translucent look. The bars are dusted with a fine layer of white powdered sugar on top, giving them a light, snowy cover. Nearby are a halved lemon and some scattered small red berries, adding color contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Dried cranberries are not recommended as they won’t break down properly and will change the texture and flavor of the filling.

Can I make these bars gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but results may vary. Be sure to use a blend suitable for baking for best texture.

Cranberry Lemon Bars Recipe

Print Recipe

★★★★★

4.7 from 133 reviews

These Cranberry Lemon Bars combine a tart cranberry layer with a zesty lemon filling atop a buttery shortbread crust, creating a delightful balance of sweet and tangy flavors perfect for any occasion. They feature a baked shortbread base, a simmered cranberry topping, and a baked lemon custard finish, resulting in a refreshing and vibrant dessert.

Author: Maya
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 30 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cranberry Layer

8 ounces fresh cranberries or frozen (not thawed)
1/2 cup water
6 tablespoons granulated sugar

Shortbread Crust

1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup + 1 tablespoon all-purpose flour

Lemon Layer

1 cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
Optional: powdered sugar for sprinkling

Instructions

Prepare Cranberry Layer: Rinse and sort the cranberries, discarding any bad or squishy ones. In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low, cover with a splatter screen, and simmer for 10-15 minutes until cranberries have broken down. Stir regularly to prevent burning. Remove from heat and let cool for at least 30 minutes.
Prepare Shortbread Crust: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and leaving some overhang for easy bar removal. Grease with butter or cooking spray. In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Stir in the flour until a thick dough forms. Press this evenly into the prepared pan.
Bake Crust: Bake crust for 16-18 minutes until lightly browned. Remove and poke all over with a fork. Turn off oven and let crust cool for about 20 minutes.
Prepare Lemon Layer: While crust is cooling, whisk together 1 cup sugar and 3 tablespoons flour in a medium bowl. Add eggs and mix well, then stir in fresh lemon juice. Set aside.
Chill Cranberry Layer: Once the crust has cooled, pour the cooled cranberry filling evenly over the crust, spreading to the edges with no gaps. Refrigerate for 45 minutes to set.
Bake Lemon Layer: Preheat oven to 350°F. Remove the pan from the refrigerator, pour the lemon mixture over the cranberry layer carefully. Bake for 43-45 minutes until the center is set and does not jiggle.
Cool and Serve: Cool the bars on a wire rack in the baking pan at room temperature for 1 hour. Then refrigerate for 1-2 hours. To serve, lift the bars out using the parchment overhang, dust with powdered sugar if desired, and cut into squares. For clean slices, wipe the knife between cuts.

Notes

Frozen cranberries do not need to be thawed before use.
Use fresh lemon juice for the best flavor, not bottled lemon juice.
Use fresh or frozen cranberries, avoid dried cranberries or canned cranberry sauce.
For extra lemon flavor, add 2 teaspoons of lemon zest to the crust batter.
Bars can be stored in an airtight container in the refrigerator for 6-7 days.

Keywords: cranberry lemon bars, lemon dessert, cranberry dessert, shortbread crust, lemon bars, holiday dessert