Introduction

This delightful take on lemon bars combines tart lemon with a sweet cranberry layer for a refreshing twist on a classic dessert. Perfectly balanced and beautifully layered, these bars are sure to brighten any occasion.

Three square lemon and cranberry bars are stacked on a piece of parchment paper on a wooden surface. Each bar has four layers: a pale, crumbly base; a bright red, slightly thick cranberry layer; a glossy, smooth yellow lemon layer; and a dusting of powdered sugar on top. Around the stack, there are fresh cranberries and a sliced lemon half slightly blurred in the background. More bars are placed out of focus behind the stack on the wooden surface. The setting is bright with a white marbled texture in the background. 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
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
1 cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup lemon juice (fresh, about 3 lemons)
Optional: powdered sugar for sprinkling on top

Instructions

Step 1: Rinse and pick through the cranberries, discarding any that look bad or squishy.
Step 2: In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir occasionally at first, then constantly to prevent burning. Simmer for 10–15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
Step 3: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving an overhang, and coat with butter or non-stick spray.
Step 4: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined. Press the dough firmly and evenly into the prepared pan, ensuring it reaches all edges to prevent filling leaks.
Step 5: Bake crust for 16–18 minutes until lightly browned. Remove and poke holes all over with a fork. Turn off the oven and let the crust cool about 20 minutes.
Step 6: While cooling, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Add eggs and lemon juice, mixing well. Set aside.
Step 7: Pour the cooled cranberry filling over the crust, spreading to the edges evenly. Refrigerate for 45 minutes.
Step 8: Preheat oven to 350°F. Remove pan from fridge and carefully pour the lemon mixture over the cranberry layer. Bake 43–45 minutes until the center is set and no longer jiggles.
Step 9: Cool on a wire rack in the pan for 1 hour, then refrigerate for 1–2 hours before serving.
Step 10: Lift bars out using the parchment overhang. Sprinkle with powdered sugar and cut into squares. For clean slices, wipe the knife between cuts.

Tips & Variations

Use fresh lemon juice for the brightest flavor; bottled juice can be used in a pinch but may alter the taste.
For extra texture, fold some lemon zest into the lemon layer before baking.
To make cutting easier, chill the bars thoroughly and use a sharp knife warmed in hot water.
Try substituting orange juice for lemon juice for a sweeter variation.

Storage

Store the bars covered in the refrigerator for up to 5 days. For longer storage, freeze in an airtight container for up to 2 months. Reheat briefly at room temperature before serving, or enjoy chilled.

How to Serve

The image shows a stack of three square dessert bars, each with three distinct layers: a light golden crust at the bottom, a bright red cranberry filling in the middle, and a shiny yellow lemon layer on top, dusted with a fine white powdered sugar. The bars are placed on a piece of parchment paper on a rustic wooden surface with some powdered sugar scattered around. Around the stack, there are a few whole cranberries and a half lemon, all set 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 instead of fresh?

Yes, frozen cranberries can be used directly without thawing. They cook down well and deliver the same tart flavor.

Why does the crust need to be poked with a fork before baking the lemon layer?

Poking the crust allows steam to escape, preventing bubbling or cracking during baking for an even, stable base.