Introduction

Lemon bars with a tart cranberry twist offer a delightful balance of sweet and tangy flavors. This layered dessert features a buttery shortbread crust, a vibrant cranberry filling, and a smooth lemon topping. Perfect for gatherings or a refreshing treat any time of year.

A stack of three square dessert bars is shown, each with three distinct layers: a pale golden crust on the bottom, a vibrant red berry filling in the middle, and a thick yellow lemon layer on top. The top is dusted heavily with fine white powdered sugar, giving a soft, snowy look. The stack sits on a white marbled surface with a white parchment paper underneath, with a few dark red berries scattered nearby and half a lemon blurred in the background. The textures of the crust are firm and crumbly, the berry layer looks juicy and slightly translucent, and the lemon layer appears smooth and glossy. 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 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 are bad or squishy. 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, stirring frequently 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 there are no gaps, and leave some 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 the flour until combined into a thick dough. Press this dough firmly and evenly into the prepared pan, making sure it reaches all edges.
Step 4: Bake the crust for 16-18 minutes until lightly browned. Remove and poke holes all over with a fork. Turn off the oven and let the crust cool for about 20 minutes.
Step 5: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Add eggs and lemon juice, mixing until smooth. Set aside.
Step 6: Pour the cooled cranberry filling over the crust, spreading evenly to the edges with no gaps. Refrigerate for 45 minutes to set.
Step 7: Preheat oven to 350°F. Remove the pan from the fridge and carefully pour the lemon mixture over the cranberry layer. Bake for 43-45 minutes until the center is set and no longer jiggly.
Step 8: Cool on a wire rack in the pan at room temperature for 1 hour, then refrigerate for 1-2 hours.
Step 9: To serve, lift the bars out using the parchment overhang, place on a cutting board, and sift powdered sugar on top if desired. Cut into squares, wiping the knife clean between cuts for neat slices.

Tips & Variations

Use fresh lemon juice for the best flavor; bottled juice can be too acidic or artificial tasting.
If you prefer less tartness, reduce the cranberry layer sugar slightly or swap it for raspberry filling.
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Make ahead and store chilled — the bars often taste better after a day as flavors meld.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. Reheat gently at room temperature for best texture or enjoy chilled.

How to Serve

A white parchment square holds a stack of three square dessert bars, each with three visible layers: a light golden bottom crust, a bright red fruit layer in the middle, and a slightly translucent, pale yellow top layer dusted with a white powdered sugar. The bars have sharp edges and a soft, moist texture, and the top bar is slightly off-center. On the white marbled background around the stack, there are a few scattered dark red cranberries and a half lemon showing its bright yellow inside. The scene is softly lit, highlighting the texture and color contrast of the layers. 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 the cranberry layer?

Yes, you can use frozen cranberries, but do not thaw before cooking. Use them straight from the freezer to maintain the best texture and flavor during the cooking process.

How do I know when the lemon layer is properly baked?

The lemon layer is done when the center is set and no longer jiggles when you gently shake the pan. It should have a firm custard-like texture but still be slightly moist.