Introduction

Cranberry Lemon Bars are a delightful blend of tart cranberries and zesty lemon atop a buttery shortbread crust. Perfect for brightening up any dessert spread, these bars offer a refreshing balance of sweet and tangy flavors. They’re simple to make and sure to impress guests or satisfy your own cravings.

The image shows a stack of three square layered bars with three distinct layers: the top layer is yellowish and smooth, the middle layer is a dark red, jam-like filling with a glossy texture, and the bottom layer is light, crumbly, and beige. The top of each bar is dusted with white powdered sugar. The bars are placed on a piece of parchment paper, resting on a white marbled surface. Around the bars, there are a few whole dark red berries and a halved lemon with a light yellow interior placed on the white marbled surface. 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.
Step 2: In a medium saucepan, combine the 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 to prevent burning, 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, leaving an overhang for easy removal. Butter or spray the parchment.
Step 4: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Stir in the flour until combined. Press the dough evenly into the prepared pan, making sure it reaches the edges.
Step 5: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke 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 medium bowl. Beat in eggs, then add lemon juice and mix until smooth.
Step 7: Pour the cooled cranberry mixture evenly over the crust, spreading to the edges. Refrigerate for 45 minutes to set.
Step 8: Preheat oven to 350°F. Remove the pan from the fridge and carefully pour the lemon layer on top of the cranberry layer.
Step 9: Bake for 43-45 minutes, or until the lemon layer is set and no longer jiggles. Cool on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours.
Step 10: Lift the bars out of the pan using the parchment overhang and place on a cutting board. Optionally sift powdered sugar on top. Cut into squares, wiping the knife between cuts for clean edges.

Tips & Variations

If using frozen cranberries, no need to thaw beforehand—use them straight from the freezer.
Fresh lemon juice yields the best bright flavor compared to bottled juice.
Use fresh tart cranberries or frozen ones for best results; avoid dried cranberries or canned sauce.
Add 2 teaspoons lemon zest to the crust dough for extra lemony aroma and taste.

Storage

Store the cranberry lemon bars in an airtight container in the refrigerator for up to 6-7 days. Reheat slices gently in the microwave if desired, but they are delicious served chilled.

How to Serve

The image shows a stack of three square dessert bars on a white marbled surface. Each bar has three distinct layers: a bottom layer that looks soft and pale yellow, a middle layer filled with bright red fruit, and a top layer that is a slightly darker yellow, dusted with a fine white powder. Around the stack are some red berries and a half lemon with the bright yellow inside visible. The bars have a soft, slightly crumbly texture and the colors contrast sharply against the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Dried cranberries are not recommended as they have a different texture and sweetness level. Fresh or frozen cranberries work best for this recipe’s tart and tangy flavor balance.

How do I get clean slices when cutting the bars?

For clean slices, use a sharp knife and wipe it clean between each cut. Chilling the bars thoroughly before cutting helps the layers set firmly and reduces sticking.