Introduction

Cranberry Lemon Bars offer a bright, tangy twist on the classic lemon bar, combining tart cranberries with zesty lemon for a delightful balance of flavors. These bars feature a buttery shortbread crust, a sweet cranberry layer, and a smooth lemon topping—perfect for holiday treats or year-round indulgence.

The image shows a stack of three square dessert bars on a white marbled surface. Each bar has three clear layers: a golden yellow layer on the top with a smooth texture, a bright red middle layer filled with fruit pieces, and a light beige bottom layer with a crumbly texture. The top of the bars is dusted with white powdered sugar. Around the stack are some small red fruits and half a lemon, with one bar slightly out of focus in the background. The 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 look bad or squishy.
Step 2: In a medium saucepan, combine cranberries, water, and 6 tablespoons granulated 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, simmering for 10–15 minutes until the 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, ensuring no gaps and leaving an overhang for easy removal. Grease well with butter or non-stick spray.
Step 4: In a medium bowl, mix melted butter, vanilla, 1/4 cup granulated sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined. Press the dough evenly into the prepared pan.
Step 5: Bake crust for 16-18 minutes until lightly browned. Remove from oven and poke all over with a fork. Turn off oven and let crust cool about 20 minutes.
Step 6: While crust cools, combine 3 tablespoons flour and 1 cup sugar in a bowl. Whisk in eggs, then stir in 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 crust with cranberry layer from fridge. Pour the lemon mixture carefully on top.
Step 9: Bake for 43-45 minutes, until the center is set and no longer jiggles. Cool on a wire rack in the pan for 1 hour, then chill in the refrigerator for 1-2 hours.
Step 10: To serve, use the parchment overhang to lift bars from the pan onto a cutting board. Sprinkle with powdered sugar if desired and cut into squares, wiping the knife between cuts for clean slices.

Tips & Variations

Use fresh cranberries when possible for best texture; frozen can be used but avoid thawing before cooking to retain firmness.
For extra zing, add a teaspoon of lemon zest to the lemon layer batter.
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend in both the crust and lemon layer.
If you prefer a sweeter cranberry layer, increase sugar by 1-2 tablespoons.

Storage

Store the cranberry lemon bars covered in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—wrap tightly in plastic wrap and place in an airtight container. To serve after freezing, thaw in the refrigerator overnight and bring to room temperature before cutting.

How to Serve

The image shows a stack of three square layered lemon and cherry bars on a white marbled surface. Each bar has three distinct layers: the bottom layer is light golden brown and looks like a crumbly crust, the middle layer is deep red with a jammy, slightly glossy texture, and the top layer is a bright yellow lemon filling covered with a dusting of white powdered sugar. There is a halved lemon placed in the background on the marbled surface and some whole cherries scattered nearby, adding a fresh and colorful touch. 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 as long as you do not thaw them before cooking. Use them directly from the freezer to maintain texture and flavor.

How do I get clean cuts when slicing the bars?

Using a sharp knife wiped clean between each cut helps create neat slices without smearing the layers. Chilling the bars thoroughly before cutting also improves firmness and ease of slicing.