Introduction

Cranberry Lemon Bars combine a tart cranberry layer with a bright, tangy lemon filling atop a buttery shortbread crust. This delightful dessert balances sweet and sour flavors, perfect for any season or celebration.

A stack of three square lemon bars are shown, each with three visible layers: a light golden crumbly crust on the bottom, a bright red jam-like middle layer, and a smooth yellow lemon custard top layer. Between each bar is a thin sheet of white powdered sugar paper. The top bar is dusted with powdered sugar, and the white plate beneath is also sprinkled with powdered sugar. A single red berry sits near the base of the stack, with a slice of lemon and green leaf blurred in the background, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cranberries (fresh or frozen, do not thaw)
½ cup water
6 tablespoons sugar (white or cane sugar)
¼ cup powdered sugar
2 teaspoons lemon zest (about 1 medium lemon)
½ cup granulated sugar (all-natural cane sugar recommended)
1 ⅓ cups all-purpose flour (unbleached preferred)
¼ teaspoon salt
¾ cup cold butter (cubed; if using unsalted, add an extra ¼ teaspoon salt)
⅔ cup fresh lemon juice (from about 4 medium lemons)
1 ¼ cups granulated sugar (all-natural cane sugar recommended)
⅓ cup all-purpose flour
½-1 teaspoon vanilla extract
¼ teaspoon salt
5 large eggs (lightly beaten, room temperature preferred)

Instructions

Step 1: In a medium saucepan, combine water, cranberries, and 6 tablespoons of sugar. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, until cranberries start to burst, about 15 minutes.
Step 2: Continue simmering, stirring and breaking up whole cranberries with a wooden spoon until completely broken down and no whole pieces remain, about another 10 minutes. Remove from heat and let cool for 30 minutes.
Step 3: Preheat oven to 350°F (175°C). Lightly spray a 9-inch square baking dish with oil and line with two sheets of parchment paper, one across and one perpendicular, allowing overhang on all sides. Lightly spray between sheets to hold them in place.
Step 4: In a medium-large bowl, mix together 1 ⅓ cups flour, ¼ teaspoon salt, powdered sugar, ½ cup granulated sugar, and lemon zest. Add cold butter cubes and cut in using a pastry cutter or fingers until mixture resembles sandy crumbs that stick together when pinched.
Step 5: Press the crust mixture evenly into the bottom of the prepared pan. Bake 20-30 minutes until golden brown. While warm, poke holes across the crust with a fork to help layers adhere. Let cool slightly, about 20 minutes, keeping the oven on.
Step 6: Spread the cooled cranberry mixture evenly over the crust. Chill in the refrigerator for 30 minutes while preparing the lemon filling.
Step 7: In a medium-large bowl, whisk together lemon juice, 1 ¼ cups granulated sugar, ⅓ cup flour, and ¼ teaspoon salt. Add the lightly beaten eggs and whisk until combined, frothy, and lighter in color. Set aside.
Step 8: Remove cranberry layer from the fridge and give the lemon mixture one final whisk. Pour it evenly over the cranberry layer.
Step 9: Bake at 350°F (175°C) for 40-45 minutes until the center is set but may still jiggle slightly. Remove from oven and cool on a wire rack for 1 hour, then refrigerate until fully set, at least 4 hours or overnight.
Step 10: Use the parchment paper overhang to lift the bars from the pan. Place on a cutting board and cut into 9, 12, or 16 squares.
Step 11: For clean slices, run a sharp knife under hot water, wipe dry, and slice, repeating between cuts. Optionally, sprinkle with powdered sugar before serving.

Tips & Variations

Use fresh cranberries for the best texture, but frozen works well if left unthawed.
Try substituting the lemon zest with orange zest for a milder citrus flavor.
If you prefer a less tart filling, reduce the lemon juice slightly or add a bit more sugar.
For easier cleanup, wrap the parchment paper overhang to lift bars from the pan effortlessly.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cut bars wrapped individually and place in a sealed container for up to 3 months. Thaw overnight in the refrigerator before serving. Reheat slices briefly at room temperature to take the chill off, if desired.

How to Serve

A square lemon bar with three distinct layers sits on a white plate over a white marbled surface dusted with powdered sugar; the bottom layer is a pale, crumbly shortbread, the middle layer is a thick, rich dark red raspberry filling, and the top layer is a smooth, bright yellow lemon curd crowned with a light dusting of powdered sugar; in the background, there is a slice of lemon with a green mint leaf on top and a golden sifter, with a single red cranberry also dusted with powdered sugar in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cranberry sauce instead of fresh cranberries?

Yes, you can substitute about 1 cup of leftover or canned cranberry sauce for the fresh cranberry layer to save time, but fresh berries provide better texture and flavor.

Why do I need to poke holes in the shortbread crust?

Poking holes in the crust while it’s warm helps the cranberry and lemon layers adhere better, preventing the bars from separating when cut.