Introduction

Cranberry Lemon Bars combine the bright tartness of fresh cranberries and lemon with a buttery crust for a perfect balance of sweet and tangy. These bars are a delightful treat, especially during the holiday season or whenever you crave a refreshing citrus dessert.

The image shows a stack of three square lemon cranberry bars on a white marbled surface. Each bar has three layers: a light beige crumbly base, a bright red cranberry middle layer with visible fruit texture, and a smooth yellow lemon topping dusted with white powdered sugar. Around the bars, there are a few whole cranberries and a half lemon placed on the white marbled surface. In the background, more bars are seen arranged in a group, all with the same layered look. 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 damaged or squishy.
Step 2: In a medium saucepan, combine cranberries, water, and 6 tablespoons of sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover with a splatter screen and simmer for 10-15 minutes, stirring occasionally at first and then constantly to prevent burning, 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 there are no gaps and leaving an overhang for easy removal. Grease well with butter or non-stick spray.
Step 4: In a medium bowl, whisk together melted butter, vanilla, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined. Press this dough firmly into the prepared pan to form an even layer.
Step 5: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke the crust all over with a fork. Turn off the oven and let the crust cool about 20 minutes.
Step 6: Meanwhile, in another bowl, whisk together 3 tablespoons flour and 1 cup sugar. Add the eggs and lemon juice, stirring until smooth. Set aside.
Step 7: Once the crust has cooled, spread the cooled cranberry mixture evenly over it, making sure to reach all edges without gaps. Refrigerate for 45 minutes to set.
Step 8: Preheat oven to 350°F. Remove the crust with cranberry layer from the fridge and carefully pour the lemon mixture over the top. Bake for 43-45 minutes until the center is set and no longer jiggles.
Step 9: Cool the bars on a wire rack in the baking pan at room temperature for 1 hour, then refrigerate for another 1-2 hours.
Step 10: To serve, lift the bars out using the parchment overhang and place on a cutting board. Optionally sift powdered sugar on top and cut into squares, wiping the knife between cuts for clean slices.

Tips & Variations

Use fresh lemon juice for the best flavor; bottled juice may alter the taste.
If cranberries are too tart for your liking, adjust the sugar in the filling slightly.
For a festive touch, add a sprinkle of finely chopped pistachios or a few fresh cranberries on top before serving.
Frozen cranberries can be used directly from the freezer without thawing to maintain texture.

Storage

Store the cranberry lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving. Reheat slightly if desired, but they are best enjoyed chilled or at room temperature.

How to Serve

The image shows a square dessert bar with three visible layers placed on parchment paper over a white marbled texture. The bottom layer is a pale, crumbly crust, the middle layer is a bright red, juicy cranberry filling with whole cranberries visible, and the top layer is a smooth, golden-yellow lemon custard dusted with a light layer of white powdered sugar. In the background, more of these bars are arranged in squares, and on the left side, there are two halves of a lemon with a pale yellow color. A few whole cranberries with deep red, shiny skins are scattered around the bars on the parchment paper. The overall look is fresh and inviting. 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, cranberry lemon bars can be made a day or two in advance. Just keep them refrigerated and bring to room temperature before serving for best texture and flavor.

Can I substitute the all-purpose flour?

All-purpose flour works best for texture in these bars. You may try a gluten-free flour blend, but the texture might vary slightly.