Introduction

Cranberry Lemon Bars offer a perfect balance of tart and sweet, with a buttery crust and layers of vibrant fruit and citrus flavors. This delightful treat is ideal for holiday gatherings or any time you want a refreshing dessert with a twist.

The image shows a stack of three square dessert bars on a piece of parchment paper on a wooden surface with powdered sugar sprinkled over them. Each bar has four visible layers: a bottom pale cookie crust, a bright red cranberry layer, a thick yellow lemon filling, and a dusting of white powdered sugar on top. Around the stack, there are whole cranberries and a lemon half in the background. The scene is set on a white marbled texture. 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 are 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 oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps, with an overhang for easy removal. Coat with butter or non-stick spray and set aside.
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 this dough evenly into the prepared pan, making sure to cover all edges to prevent filling leakage.
Step 5: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off the oven and let the crust cool about 20 minutes.
Step 6: While the crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Add eggs and then lemon juice; mix until smooth. Set aside.
Step 7: Pour the cooled cranberry filling over the crust, spreading evenly to the edges with no gaps. Chill in the refrigerator for 45 minutes.
Step 8: Preheat oven to 350°F. Remove the crust with cranberry layer from fridge and carefully pour the lemon mixture on top. Bake for 43-45 minutes until the center is set and doesn’t jiggle.
Step 9: Cool bars in the pan on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours.
Step 10: When ready to serve, lift bars out using parchment overhang. Optionally sift powdered sugar on top and cut into squares. For clean slices, wipe knife between cuts.

Tips & Variations

For extra tartness, add a teaspoon of lemon zest to the lemon filling mixture.
Use frozen cranberries straight from the freezer to save prep time; do not thaw before cooking.
Line the baking pan with parchment paper with an overhang for easy removal and cleaner edges.
Allowing the bars to chill before serving helps the layers set fully and makes cutting easier.

Storage

Store cranberry lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. Reheat briefly at room temperature or serve chilled as preferred.

How to Serve

The image shows a square dessert bar with three visible layers on a white marbled surface. The bottom layer is a pale, crumbly crust. The middle layer is a thick, bright red berry filling. The top layer is a golden yellow lemon custard with a light dusting of white powdered sugar evenly covering it. Surrounding the bars are fresh, glossy red cranberries and a halved bright yellow lemon to the left side. The bars are cut into neat squares and placed in a close group. The 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 can be used without thawing. Just use them straight from the freezer when making the cranberry filling.

How do I get clean slices for serving?

For clean, neat slices, use a sharp knife and wipe it clean between cuts. Chilling the bars well before cutting also helps maintain their shape.