Introduction

These Lemon Bars with a cranberry twist offer a delightful balance of tart and sweet flavors. The buttery crust supports a tangy lemon layer topped with a vibrant cranberry filling, making them perfect for any occasion. Easy to prepare, they bring a fresh and fruity burst to a classic dessert.

The image shows a stack of three square lemon and cranberry bars dusted with powdered sugar. Each bar has three layers: a pale golden crust at the bottom, a thick bright red cranberry filling in the middle, and a vibrant yellow lemon layer on top. More bars are seen blurred in the background, all resting on a white marbled surface with a piece of parchment paper beneath the stack. Fresh whole cranberries and half a lemon are placed around the bars for decoration. The texture of the crust looks crumbly, the cranberry layer is glossy and slightly chunky, and the lemon layer is smooth and firm. 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
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
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 are 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 break 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, ensuring full coverage with an overhang for easy removal. Coat the parchment with butter or non-stick spray. Set aside.
Step 4: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Add 1 cup plus 1 tablespoon flour and combine into a thick dough. Press firmly and evenly into the prepared pan, making sure the crust reaches all edges to prevent filling leakage.
Step 5: Bake crust for 16–18 minutes until lightly browned. Remove from oven and poke the crust all over with a fork. Turn off oven and let crust cool about 20 minutes.
Step 6: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Add eggs one at a time, then stir in lemon juice. Set aside.
Step 7: Pour cooled cranberry filling evenly over the crust, spreading to the edges with no gaps. Refrigerate for 45 minutes.
Step 8: Preheat oven to 350°F. Remove pan from fridge and carefully pour the lemon mixture over the cranberry layer. Bake for 43–45 minutes until the center sets and doesn’t jiggle.
Step 9: Cool bars on a wire rack in the pan at room temperature for 1 hour, then chill in the fridge for 1–2 hours. To serve, lift bars using the parchment overhang, sprinkle with powdered sugar, and cut into squares. For clean slices, wipe the knife between cuts.

Tips & Variations

Use fresh lemon juice for the brightest flavor; bottled lemon juice can work in a pinch but may affect freshness.
If frozen cranberries are used, do not thaw before cooking to prevent excess moisture.
To add a nutty crunch, sprinkle chopped pecans or walnuts on the crust before baking.
For extra tartness, increase the lemon juice slightly, but be careful not to thin the filling too much.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 4 days. They keep well chilled and can be enjoyed cold or at room temperature. To reheat, let them come to room temperature or warm gently in a low oven for a few minutes, but they are typically best served chilled.

How to Serve

The image shows a stack of three square dessert bars placed on a white marbled textured surface. Each bar has three visible layers: the bottom layer is a light-colored shortbread crust, the middle layer is a deep red cranberry filling with a slightly chunky texture, and the top layer is a smooth, glossy yellow lemon curd. The top of the bars is dusted with a thin layer of white powdered sugar. In the background, more bars are neatly arranged, and there are fresh whole cranberries and a halved lemon adding color to the scene. The stacked bars are centered and sharply focused, creating a cozy and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these lemon bars ahead of time?

Yes, these bars benefit from some resting time in the fridge to set fully. You can prepare them a day in advance and keep refrigerated until serving.

Can I use frozen cranberries?

Yes, frozen cranberries work well as long as they are added to the saucepan without thawing to avoid excess liquid in the filling.