Print

Cranberry Lemon Bars Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

These Cranberry Lemon Bars feature a tangy cranberry layer atop a buttery shortbread crust, finished with a smooth, zesty lemon topping. This dessert balances tart and sweet flavors with a pleasant crumbly texture, perfect for holiday gatherings or anytime you crave a refreshing, fruity treat.

Ingredients

Scale

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

  1. Prepare Cranberries: Rinse and pick through the cranberries, discarding any that look bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons granulated sugar. Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover with a splatter screen, and simmer, stirring occasionally at first and then constantly, for 10-15 minutes until the cranberries break down. Set aside to cool for at least 30 minutes.
  2. Prepare Shortbread Crust: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and leaving an overhang to remove bars easily. Coat the parchment with butter or non-stick spray. In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt until combined. Stir in 1 cup plus 1 tablespoon flour to form a thick dough. Press the dough firmly and evenly into the prepared pan. Bake for 16-18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off oven and let the crust cool about 20 minutes.
  3. Prepare Lemon Layer: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Add eggs and mix well, then whisk in fresh lemon juice. Set aside.
  4. Assemble Cranberry Layer: Once the crust has cooled, spread the cooled cranberry filling evenly over the crust, filling all edges. Place the pan in the refrigerator for 45 minutes to chill and set the cranberry layer.
  5. Bake Lemon Layer: Preheat oven to 350°F. Remove the crust with cranberry layer from the fridge. Carefully pour the lemon mixture on top, spreading evenly. Bake for 43-45 minutes until the center is set and no longer jiggles.
  6. Cool and Serve: Cool the bars on a wire rack in the baking pan at room temperature for 1 hour, then refrigerate for 1-2 hours. To serve, lift the bars out using parchment overhang, dust with powdered sugar if desired, and cut into squares. For clean slices, wipe the knife between cuts.

Notes

  • Use fresh or frozen cranberries; if using frozen, do not thaw before cooking.
  • Ensure the cranberry mixture is fully cooled before layering over the crust to prevent sogginess.
  • Poking the crust before adding the cranberry layer helps avoid bubbles and uneven texture.
  • Letting the assembled bars chill before cutting improves firmness and sliceability.
  • Powdered sugar is optional but adds a nice decorative touch and subtle sweetness.

Keywords: cranberry lemon bars, lemon dessert bars, cranberry dessert, shortbread crust, holiday dessert

Find it online: https://freshrecipehub.com/cranberry-lemon-bars-recipe/