Introduction

Cranberry Lemon Bars are a delightful blend of tart cranberries and zesty lemon atop a buttery shortbread crust. These bars offer a perfect balance of sweet and tangy flavors, making them a refreshing treat for any occasion. Easy to make and irresistibly delicious, they’re sure to become a favorite dessert.

A stack of three square dessert bars sits centered on a piece of parchment paper over a wooden table. Each bar has three visible layers: a pale crunchy base, a thick middle layer of bright red fruit filling with a slightly chunky texture, and a glossy golden-yellow top layer. The bars are generously dusted with white powdered sugar. Around the stack, several whole red cranberries and a half lemon are placed on the table. The scene is bright with a soft focus on the background and sharp detail on the front bar. The surface is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cranberry Layer:

8 ounces fresh or frozen cranberries (if frozen, do not thaw)
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 dusting

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. Cover with a splatter screen and simmer for 10-15 minutes, stirring frequently to prevent burning, until the 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 no gaps and leaving an overhang for easy removal. Grease the pan with butter or non-stick spray.
Step 4: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined. Press this dough evenly into the prepared pan, making sure it reaches all edges.
Step 5: Bake the crust for 16-18 minutes until lightly browned. Remove from the oven and poke holes all over with a fork. Turn off the oven and let the crust cool for about 20 minutes.
Step 6: While the crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Beat in eggs and then stir in the lemon juice.
Step 7: Spread the cooled cranberry filling evenly over the crust. Refrigerate the pan for 45 minutes.
Step 8: Preheat oven to 350°F. Remove the pan from the fridge and pour the lemon layer on top of the cranberry layer.
Step 9: Bake for 43-45 minutes until the center is set and no longer jiggles. Let cool on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours.
Step 10: Use the parchment overhang to lift the bars from the pan onto a cutting board. Dust with powdered sugar if desired. For clean slices, wipe the knife between cuts.

Tips & Variations

Use fresh lemons for the brightest flavor, but bottled lemon juice can work in a pinch.
To make the crust gluten-free, substitute all-purpose flour with a gluten-free baking blend.
For extra texture, sprinkle a handful of chopped nuts onto the crust before baking.

Storage

Store cranberry lemon bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze bars tightly wrapped for up to 2 months. Allow to thaw in the refrigerator before serving. Serve chilled or at room temperature.

How to Serve

A stack of three square lemon and cranberry bars sits on a piece of parchment paper on a rustic wooden table with powdered sugar sprinkled over them and the surface. Each bar has three visible layers: a pale golden crust at the bottom with a slightly crumbly texture, a thick, bright red cranberry layer in the middle that looks juicy and slightly chunky, and a smooth, glossy, yellow lemon layer on top. The top lemon layer is dusted lightly with powdered sugar. Around the stack, there are fresh whole cranberries and a half lemon with the inside facing the camera. The whole scene is on a white marbled texture. 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, frozen cranberries work well; just use them straight from the freezer without thawing to maintain the texture and flavor.

How can I make sure the lemon layer sets properly?

Be sure to bake the lemon layer until the center no longer jiggles when gently shaken. Underbaking can result in a runny texture, so the full baking time is important.