Introduction

Cranberry Lemon Bars are a delightful combination of tart cranberries and bright lemon zest layered over a buttery shortbread crust. This treat brings a perfect balance of sweet and tangy flavors, ideal for any season. They are easy to make and sure to impress family and friends.

The image shows a stack of three square dessert bars with three clear layers. The bottom layer is light golden brown and looks like a soft crust. The middle layer is a thick bright red jelly-like filling with visible fruit pieces, likely cranberries. The top layer is an orange-yellow custard or lemon filling. The stacked bars are dusted with a light layer of white powdered sugar. In the background, there is a sliced lemon and a few whole cranberries on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 lemon juice, fresh (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.
Step 2: 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 occasionally at first, then constantly to prevent burning. Simmer for 10-15 minutes until cranberries are broken down. Set aside to cool for at least 30 minutes.
Step 3: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, making sure there are no gaps and leaving an overhang to easily remove bars. Grease well with butter or non-stick spray. Set aside.
Step 4: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined. Press the dough firmly and evenly into the prepared pan, ensuring the crust reaches all edges to prevent filling from leaking underneath.
Step 5: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke all over with a fork. Turn off the oven and let crust cool about 20 minutes.
Step 6: While the crust cools, whisk together 3 tablespoons flour and 1 cup granulated sugar in a bowl. Add eggs and mix well, then stir in lemon juice. Set aside.
Step 7: Pour the cooled cranberry filling evenly over the crust, spreading to edges with no gaps. Refrigerate the crust with cranberry layer for 45 minutes.
Step 8: Preheat oven to 350°F. Remove the pan from the fridge and carefully pour the lemon layer on top of the cranberry layer. Bake for 43-45 minutes until the center is set and doesn’t jiggle.
Step 9: Cool the bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for 1-2 hours.
Step 10: To serve, lift parchment paper out of pan and place on a cutting board. Optionally sift powdered sugar on top and cut into squares. For clean slices, wipe the knife between cuts.

Tips & Variations

Use fresh lemons for the best tangy flavor, but bottled lemon juice can be a convenient substitute.
Frozen cranberries can be used directly without thawing to prevent excess liquid in the cranberry layer.
For an extra festive touch, sprinkle some finely chopped pistachios on top after baking for color and crunch.
Make sure to press the crust firmly to the edges to avoid filling leaking underneath during baking.

Storage

Store cranberry lemon bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze well-wrapped bars for up to 2 months. Thaw in the refrigerator before serving. Reheat briefly at room temperature or enjoy chilled.

How to Serve

The image shows a stack of three square layered dessert bars on a white marbled surface. Each bar has three visible layers: the bottom and top layers are golden-yellow with a slightly crumbly texture, while the middle layer is bright red and looks like a thick, jammy filling. The top of the bars is dusted with a light layer of white powdered sugar, adding a soft texture. Nearby, there is a sliced half lemon with a pale yellow color and some dark red cranberries scattered around. The overall look is fresh and colorful, with a focus on the bright yellow and red layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, cranberry lemon bars can be made 1-2 days in advance. Keep them refrigerated and add powdered sugar just before serving for best appearance.

What can I use if I don’t have parchment paper?

You can grease the pan very well with butter or non-stick spray, but parchment paper makes it easier to lift the bars out and clean up afterwards.