Introduction

Cranberry Lemon Bars offer a delightful balance of tart cranberries and bright lemon flavor layered over a buttery shortbread crust. This recipe is perfect for holiday gatherings or whenever you want a fresh, zesty treat that’s both sweet and tangy.

A three-layer dessert square sits on a white plate with powdered sugar dusted around it. The bottom layer is pale beige and firm, the middle layer is a thick, vibrant red jam with visible fruit pieces, and the top layer is a smooth, bright yellow custard. The dessert is topped with a single red cranberry and two fresh mint leaves. To the side of the dessert on the plate, two sugared cranberries add extra texture and color. The background features a white marbled surface. 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; add ¼ teaspoon salt if using unsalted butter)
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)

Instructions

Step 1: In a medium saucepan, combine water, cranberries, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to low and simmer, stirring occasionally, until cranberries begin to burst, about 15 minutes.
Step 2: Continue simmering, breaking up cranberries with a wooden spoon until fully broken down and no whole pieces remain, about 10 more minutes. Remove from heat and let cool for 30 minutes.
Step 3: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking dish and line with two sheets of parchment paper placed perpendicular to each other, allowing paper to overhang all sides. Spray lightly between sheets to keep in place.
Step 4: In a medium-large bowl, stir together 1 ⅓ cups flour, ¼ teaspoon salt, powdered sugar, ½ cup granulated sugar, and lemon zest. Add cold cubed butter and cut in with a pastry cutter or fingers until mixture resembles sandy crumbs that hold when pinched.
Step 5: Press the shortbread mixture firmly into the bottom of the prepared pan. Bake for 20-30 minutes until golden brown. Using a fork, poke holes in the warm crust to help layers adhere. Cool slightly for 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.
Step 7: In a clean bowl, whisk together lemon juice, 1 ¼ cups granulated sugar, ⅓ cup flour, and ¼ teaspoon salt. Slowly add the beaten eggs, whisking until mixture is frothy and light in color. Set aside.
Step 8: Remove the cranberry layer from the fridge and whisk the lemon layer again. Pour evenly over the cranberry mixture.
Step 9: Bake at 350°F (175°C) for 40-45 minutes, until the center is just set and may still jiggle slightly. Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight to fully set the lemon layer.
Step 10: Use the parchment paper to lift the bars from the pan onto a cutting board. Cut into 9, 12, or 16 squares.
Step 11: For clean slices, dip a sharp knife in hot water, dry it, and slice, wiping the knife between cuts. Sprinkle with powdered sugar before serving if desired.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor, but bottled lemon juice can work in a pinch.
To make the cranberry layer sweeter, add a bit more sugar during simmering to taste.
Substitute unsalted butter with an extra ¼ teaspoon salt to balance flavors in the shortbread crust.
Try adding a pinch of cardamom or ginger to the cranberry mixture for a warm spice twist.

Storage

Store cranberry lemon bars in an airtight container in the refrigerator for up to 5 days. They are best served chilled or at room temperature. To reheat, let sit at room temperature for 15 minutes before serving. You can also freeze the bars for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

A square lemon bar dessert is shown on a white plate set on a white marbled surface. The dessert has three layers: the bottom layer is light beige and dense, the middle layer is a deep red berry filling, and the top layer is a smooth, bright yellow lemon curd. A light dusting of powdered sugar covers the top of the dessert and the plate. On top of the lemon bar sits a small cluster of vibrant green mint leaves and one fresh red cranberry, with two additional sugared cranberries beside it on the plate. 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 whole or leftover canned cranberry sauce for the fresh cranberry mixture. This will save time, though the texture may be slightly different.

Why does the lemon layer jiggle after baking?

The lemon layer should be set but may still have a slight jiggle when warm—this is normal. It will fully firm up once cooled and refrigerated, giving a smooth, custardy texture.