Introduction

Cranberry Lemon Bars offer a delightful balance of tart cranberries and zesty lemon in a buttery crust. These bars are perfect for festive occasions or a refreshing treat any time of year. Their layered textures and bright flavors will quickly make them a favorite.

The image shows two square dessert bars stacked on top of each other on a white marbled surface. Each bar has three clear layers: the bottom layer is a light brown, crumbly crust, the middle layer is a thick, deep red cranberry filling with a slightly glossy texture, and the top layer is a smooth, pale yellow cake topped with a light dusting of powdered sugar. The bars are separated by a small piece of white parchment paper. In the foreground, two fresh cranberries rest on the white marbled surface near the bars. The background is softly blurred with more dessert squares visible. 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. Cover with a splatter screen and stir frequently to avoid 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, ensuring no gaps, and leave some overhang for easy removal. Coat the paper with butter or non-stick spray. 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 to form a thick dough. Press the dough evenly into the prepared pan, making sure it reaches the edges to prevent filling from leaking beneath.
Step 5: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke the surface all over with a fork. Turn off the oven and let the crust cool for about 20 minutes.
Step 6: While the crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Beat in the eggs, then add lemon juice. Set this mixture aside.
Step 7: Pour the cooled cranberry filling evenly over the crust, spreading it edge to edge with no gaps. Refrigerate for 45 minutes.
Step 8: Preheat the oven to 350°F. Remove the pan from the refrigerator and carefully pour the lemon mixture on top of the cranberry layer. Bake for 43-45 minutes, until the center is set and no longer jiggly. Cool on a wire rack in the pan at room temperature for 1 hour, then refrigerate for another 1-2 hours.
Step 9: To serve, lift the bars out using the parchment overhang and place them on a cutting board. Optionally, sift powdered sugar over the top. Cut into squares, wiping the knife clean between cuts for neat slices.

Tips & Variations

Use fresh lemon juice for the best bright, fresh flavor in the lemon layer.
Frozen cranberries work well; do not thaw before cooking to prevent excess moisture dilution.
For a nuttier crust, try adding 1/4 cup finely chopped almonds or walnuts to the dough.
If you prefer sweeter bars, increase the sugar in the lemon layer by 1-2 tablespoons.

Storage

Store cranberry lemon bars in an airtight container in the refrigerator for up to 4 days. They also freeze well; wrap tightly and freeze for up to 2 months. To serve after freezing, thaw in the fridge overnight and bring to room temperature before cutting. Reheat individual slices briefly in the microwave if you prefer them warm.

How to Serve

The image shows five square dessert bars arranged on a white plate, each bar with three visible layers: a light brown crumbly base, a bright red fruit filling in the middle, and a thick, smooth yellow custard layer on top. The yellow layer has a slightly shiny and soft texture, while the red fruit layer looks moist and slightly gooey. All the bars are dusted with a fine layer of white powdered sugar, giving a soft snowy effect on top. The background has a white marbled texture, and a glimpse of an orange glass jar and an additional white plate with a dessert bar can be seen in the blur. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars actually taste better after resting. Prepare them a day ahead, refrigerate, and they’ll be nicely set and flavorful.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice yields the best flavor, you can substitute bottled lemon juice if needed. Use a good quality, pure lemon juice for the best results.