Introduction

Cranberry Lemon Bars are a delightful balance of tartness and sweetness, perfect for brightening any dessert table. With a buttery crust, vibrant cranberry filling, and a tangy lemon topping, these bars offer layers of flavor and texture in every bite.

A stack of three square lemon cranberry bars is shown on a piece of parchment paper. Each bar has four distinct layers: a light golden brown crust at the bottom, a bright red cranberry filling above it, a smooth, glossy yellow lemon layer on top of the cranberry, and a dusting of white powdered sugar covering the surface. The bars look moist and slightly shiny, with sharp edges from being cut cleanly. A few fresh cranberries and a halved lemon are placed beside the stack on a wooden surface with a white marbled texture. 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 (for cranberry mixture)
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 (for crust)
1 cup granulated sugar (for lemon layer)
3 tablespoons all-purpose flour (for lemon layer)
3 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
Optional: powdered sugar for sprinkling on top

Instructions

Step 1: Rinse and sort through the cranberries, discarding any that are damaged or soft.
Step 2: In a medium saucepan, combine cranberries, water, and 6 tablespoons of granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir frequently to prevent burning and simmer for 10–15 minutes until cranberries break down. Let cool for at least 30 minutes.
Step 3: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring there are no gaps and leaving an overhang for easy removal. Grease the paper 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 of flour until combined. Press this dough evenly into the prepared pan.
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: Meanwhile, in another bowl, whisk together 3 tablespoons flour and 1 cup sugar. Add eggs and continue whisking, then stir in the lemon juice. Set aside.
Step 7: Spread the cooled cranberry filling evenly over the crust, filling all edges with no gaps. Refrigerate for 45 minutes.
Step 8: Preheat oven to 350°F. Remove the pan from the fridge and carefully pour the lemon mixture on top of the cranberry layer. Bake for 43–45 minutes until set and no longer jiggles in the center. Let cool on a wire rack at room temperature for 1 hour, then chill in the refrigerator for 1–2 hours.
Step 9: To serve, lift the bars out using the parchment paper. Dust with powdered sugar if desired and cut into squares. For neat slices, wipe the knife clean between cuts.

Tips & Variations

Use fresh lemon juice for the best bright flavor. Avoid bottled lemon juice, which can be less fresh-tasting.
For a gluten-free version, substitute the all-purpose flour in the crust and lemon layer with a 1-to-1 gluten-free baking flour.
Chilling the bars well before cutting helps achieve clean, neat squares.
You can add a teaspoon of lemon zest to the lemon layer for an extra citrus punch.

Storage

Store the cranberry lemon bars covered in the refrigerator for up to 4 days. Before serving, you can let them come to room temperature or enjoy chilled. If reheating, warm gently in the microwave for a few seconds to soften slightly, but they are best eaten fresh or cold.

How to Serve

The image shows a close-up view of square lemon cranberry bars arranged on parchment paper over a wooden surface. Each bar has three layers: the bottom layer is a light, beige crust; the middle layer is a thick, bright red cranberry filling with a slightly bumpy texture; the top layer is a smooth, golden yellow lemon custard dusted with white powdered sugar. Fresh whole cranberries and halved lemons are scattered around the bars, adding contrasting round shapes and vibrant red and yellow colors. The overall scene is bright and inviting, with the bars in the foreground sharply focused. 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 in this recipe. Use them directly from the freezer without thawing to maintain the right texture and flavor in the filling.

How do I get the lemon layer to set properly?

Make sure to bake the lemon layer until it no longer jiggles in the center. Also, chilling the bars after baking helps the lemon layer firm up for clean slicing.