Name: Cranberry Lemon Bars Recipe
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 4 h 45 min
Cuisine: American
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 fresh lemon juice (about 3 lemons); Optional: powdered sugar, for sprinkling

Jump to Recipe· 4.2 from 10 reviews

If you’re on the hunt for a dessert that beautifully balances tart and sweet, the Cranberry Lemon Bars Recipe is your next kitchen adventure. With a buttery shortbread base, a tangy cranberry layer bursting with fresh flavor, and a silky lemon custard topping, these bars are an irresistible treat perfect for holiday gatherings or anytime you want a refreshing sweet bite. The vibrant red cranberries paired with zesty lemon make this a dessert that truly shines in both taste and color.

Ingredients You’ll Need

A close-up image shows a shiny red sauce with small chunks and a thick texture in a black pot. A silver spoon with an elegant handle is lifting some sauce, revealing the bright, glossy red with bits of fruit or vegetable inside. The pot handle is visible on the right side, and in the blurred background, there is a small white bowl with shiny red cherries. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is the first step to creating the perfect Cranberry Lemon Bars Recipe. Each component plays a crucial role, from the buttery crust that supports the vibrant filling to the fresh cranberries and lemons that deliver a punch of brightness and tartness that wakes up your palate.

Fresh cranberries (8 ounces): Essential for that signature tart cranberry layer—use frozen if fresh aren’t available, but do not thaw first.
Water (1/2 cup): Helps soften cranberries during cooking to create a luscious filling.
Granulated sugar (multiple uses): Balances tartness and sweetens both crust and filling evenly.
Unsalted butter (1/2 cup, melted): Adds richness and binds the shortbread crust together for a melt-in-your-mouth texture.
Vanilla extract (1 teaspoon): Provides a warm, subtle flavor to enhance the crust.
Salt (1/4 teaspoon): Intensifies flavors in every layer, preventing the lemon and cranberry from being too sharp.
All-purpose flour (1 cup + 1 tablespoon): The foundation for the shortbread crust and thickener for the lemon layer.
Large eggs (3): Give the lemon layer its creamy, custard-like structure.
Fresh lemon juice (1/2 cup): The star of the lemon layer, providing citrus zing and freshness.
Powdered sugar (optional): For a delicate dusting that adds a pretty finish and slight sweetness on top.

How to Make Cranberry Lemon Bars Recipe

Step 1: Prepare the Cranberry Filling

Start by rinsing and sorting your cranberries carefully, discarding any that seem soft or damaged. Combine the cranberries with water and sugar in a saucepan. Bring this mixture to a boil, then lower the heat and let it simmer under a splatter screen for about 10 to 15 minutes. Stir regularly to prevent burning and allow the cranberries to break down into a thick, jammy consistency. Once ready, set aside and let it cool completely—this step is key to layering your bars perfectly.

Step 2: Make the Shortbread Crust

While the cranberries are cooling, preheat your oven to 325°F and prepare a 9-inch square baking dish lined with parchment paper. In a bowl, whisk together melted butter, sugar, vanilla, and salt. Then fold in the flour until a thick dough forms. Press this dough firmly and evenly into the bottom of your pan. Bake the crust for 16 to 18 minutes until it turns lightly golden. Once done, poke holes all over the crust with a fork to allow steam to escape, then let it cool for about 20 minutes while you prepare the next layers.

Step 3: Prepare the Lemon Layer

Combine sugar and flour in a medium bowl, then whisk in eggs until smooth. Add fresh lemon juice next, mixing thoroughly to create a creamy, slightly thick batter. This lemon custard layer is what brings that bright, bold citrus element to the bars, perfectly complementing the cranberry’s tartness.

Step 4: Assemble and Chill

Once the crust has cooled, spread the prepared cranberry filling evenly over it, pushing the cranberry mixture right to the edges without leaving gaps. Refrigerate the layered crust and cranberry filling for 45 minutes. This chilling step helps the cranberry layer set firmly for the next baking stage.

Step 5: Bake the Lemon Layer

Increase the oven temperature to 350°F. Remove your pan from the refrigerator and carefully pour the lemon mixture over the chilled cranberry layer. Return to the oven and bake for 43 to 45 minutes until the lemon custard is set and no longer jiggles when gently shaken. Allow the bars to cool first at room temperature for an hour, then chill them in the fridge for 1 to 2 hours to fully firm up.

Step 6: Finish and Serve

After chilling, use the parchment paper overhang to lift the entire slab out of the pan onto a cutting board. Optionally sift powdered sugar over the top for a beautiful presentation. Cut into neat squares, wiping your knife clean between cuts to keep the edges tidy and pretty. Now, your Cranberry Lemon Bars Recipe is ready to delight!

How to Serve Cranberry Lemon Bars Recipe

A square dessert is cut into sixteen equal pieces, each piece topped with a layer of powdered sugar giving a soft white texture on top; beneath this is a light golden crust with a slightly rough surface, and visible red berry filling peeks out around the edges and between the pieces. The dessert sits on parchment paper stained with red berry juice, resting on a wooden table with a few whole red berries scattered nearby. A half lemon with its juicy inside showing sits close to the bottom of the frame, and a checkered cloth lies on the lower right side. The whole scene is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar is a classic choice that adds a delicate sweetness and festive look. For a little extra pop, try fresh lemon zest or a few whole cranberries placed on top of each bar, turning these into stunning bite-sized treats perfect for guests.

Side Dishes

Cranberry Lemon Bars pair wonderfully with a scoop of vanilla ice cream or dollop of lightly whipped cream to balance their tartness with creamy richness. Serve alongside a hot cup of tea or coffee to complement the citrusy flavors and enjoy a cozy, sophisticated dessert experience.

Creative Ways to Present

For gatherings, arrange these bars on a tiered dessert stand or cut them into mini squares for bite-sized finger foods. You can even layer a bar with a small piece of brie and a drizzle of honey for a sweet-and-savory twist that wows everyone at your party.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cranberry lemon bars covered tightly in the refrigerator. Stored this way, they stay fresh and flavorful for up to 5 days. The chilling actually enhances their texture, so they taste just as delightful even a few days after baking.

Freezing

If you want to make a batch ahead of time, freeze the bars in an airtight container between layers of parchment paper. They’ll hold their flavor and texture well for up to 2 months. When ready to enjoy, thaw them overnight in the fridge for best results.

Reheating

Since these bars are best served chilled or at room temperature, reheating isn’t usually necessary. However, if you prefer them warm, pop them in a low oven (about 300°F) for 5 to 8 minutes just to take the chill off—just be careful not to overheat and melt the layers apart.

FAQs

Can I use frozen cranberries for the Cranberry Lemon Bars Recipe?

Absolutely! Frozen cranberries work well as long as you do not thaw them before cooking. Adding them straight from frozen preserves their structure and ensures a vibrant cranberry layer.

Is fresh lemon juice better than bottled for this recipe?

Fresh lemon juice is best for the brightest, freshest flavor in the lemon layer. It gives a natural, zesty tang that bottled juice often lacks, making your bars taste truly homemade and vibrant.

Can I make these bars gluten-free?

You can substitute the all-purpose flour with a gluten-free blend designed for baking. Just make sure the blend contains a binder like xanthan gum to help maintain the shortbread crust’s texture.

How long should the bars cool before cutting?

Allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 1 to 2 hours. This cooling process ensures clean, sharp cuts without crumbling.

Can I prepare parts of this recipe in advance?

Yes, you can prepare the cranberry layer first and refrigerate it until ready to assemble. The crust can also be baked in advance. Just keep everything covered tightly until you combine layers and bake the lemon custard.

Final Thoughts

If you adore desserts that marry tangy fruit flavors with rich buttery crusts, the Cranberry Lemon Bars Recipe is a must-try. They are as beautiful as they are delicious, perfect for bringing a festive feel to any occasion or simply brightening your day. Dive in, and I promise these bars will quickly become a beloved staple in your baking repertoire!