Cranberry Lemon Bars are a vibrant, tangy, and sweet dessert that perfectly blends the tartness of fresh cranberries with bright lemon flavors, all atop a buttery shortbread crust. This layered bar combines a luscious cranberry filling with a smooth, custardy lemon topping to create a festive treat ideal for holidays, gatherings, or a burst of fresh flavor anytime.
You’ll love the contrast between the crumbly, golden shortbread crust, the sweet and slightly bubbly cranberry layer, and the velvety lemon custard that bakes to a delicate set. Dust with powdered sugar for an elegant finish, and you have a dessert that’s as beautiful as it is delicious.
Ingredients
Cranberry Layer:
- 8 ounces fresh or frozen cranberries (not thawed)
- ½ cup water
- 6 tablespoons granulated sugar
Shortbread Crust:
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup + 1 tablespoon all-purpose flour
Lemon Layer:
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- ½ cup fresh lemon juice (about 3 lemons)
Optional:
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Powdered sugar for dusting
How to Create Your Cranberry Lemon Bars
Step 1: Make the Cranberry Filling
Rinse cranberries and discard any bad ones. In a medium saucepan, combine cranberries, water, and sugar. Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer with occasional stirring, mashing berries until broken down and saucy (10-15 minutes). Set aside to cool for at least 30 minutes.
Step 2: Prepare the Shortbread Crust
Preheat oven to 325°F (163°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang. In a medium bowl, mix melted butter, vanilla, sugar, and salt. Add flour and stir to form a crumbly dough. Press dough firmly and evenly into the pan. Bake 16-18 minutes until lightly browned. Let cool and poke holes all over with fork.
Step 3: Assemble Layers
Spread the cooled cranberry filling evenly over the baked crust. Refrigerate for 45 minutes to set.
Step 4: Bake Lemon Layer
Increase oven to 350°F (177°C). Whisk sugar and flour, then add eggs and lemon juice. Pour lemon mixture over cranberry layer carefully. Bake 43-45 minutes until center is set and doesn’t jiggle. Cool on rack for 1 hour, then chill in the fridge for 1-2 hours.
Step 5: Finish and Serve
Lift bars from pan using parchment. Dust with powdered sugar, slice into squares, wiping the knife clean between cuts for neat pieces.
My Best Tips for Success
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Use fresh or frozen cranberries straight from freezer for best texture.
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Don’t rush the simmering of cranberries to develop jammy filling.
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Thoroughly chill the cranberry layer before adding lemon topping to avoid mixing layers.
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Use a sharp, warm knife for cleaner slices.
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Cool bars gradually for best set lemon layer.
Delicious Variations to Try
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Add lemon zest to shortbread crust for extra citrus aroma.
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Incorporate fresh rosemary into cranberry layer for herbal complexity.
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Swap lemon juice for lime juice for a tropical twist.
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Drizzle white chocolate over cooled bars for sweetness contrast.
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Use gluten-free flour blend to make bars gluten-free.
Frequently Asked Questions
Can I use frozen cranberries?
Yes, frozen cranberries can be used without thawing.
Why does the lemon layer jiggle?
It should set but still have slight jiggle; overbaking can dry it out.
How long can I store these bars?
Store refrigerated up to 4 days.
Can I make these bars ahead?
Yes, they taste better after chilling overnight.
Can I freeze these?
Yes, freeze wrapped tightly for up to 2 months.
What can I substitute for powdered sugar?
Dust with finely crushed freeze-dried cranberries or skip topping.
Print
Cranberry Lemon Bars
- Total Time: 195
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
A bright, tangy dessert layering buttery shortbread with jammy cranberry filling and smooth lemon custard, finished with powdered sugar.
Ingredients
Cranberry Layer
8 oz fresh or frozen cranberries (do not thaw)
1/2 cup water
6 tbsp granulated sugar
Shortbread Crust
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup + 1 tbsp all-purpose flour
Lemon Layer
1 cup granulated sugar
3 tbsp all-purpose flour
3 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
Optional
Powdered sugar for dusting
Instructions
Cook cranberry filling: Simmer cranberries, water, sugar until thick and jam-like. Cool 30 mins.
Bake crust: Preheat 325°F (163°C). Mix crust ingredients, press into pan, bake 16-18 mins till golden.
Add cranberry layer: Spread cooled sauce over crust, chill 45 mins.
Bake lemon custard: Increase oven to 350°F (177°C). Whisk lemon layer ingredients, pour over cranberry. Bake until set but still slightly jiggly.
Cool & serve: Cool 1 hr, chill 1-2 hrs, lift out, dust, and slice into squares.
Notes
Use frozen cranberries directly.
Let cranberry filling cool before lemon layer.
Avoid overbaking; center should be softly set.
Use warm, sharp knife for clean slices.
Store refrigerated up to 4 days.
- Prep Time: 25
- Cook Time: 65
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 recipe)
- Calories: 195
- Sugar: 21 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: cranberry lemon bars, lemon dessert recipes, holiday dessert bars, citrus cranberry treats, shortbread crust bars
