Cranberry Lemon Bars Recipe

Introduction

Cranberry Lemon Bars offer a delightful balance of tart cranberries and zesty lemon in a buttery crust. These bars are perfect for a refreshing dessert or a sweet snack that brightens any day.

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

1. Step 1: Rinse and pick through the cranberries, discarding any that look bad or squishy.
2. Step 2: In a medium saucepan, combine cranberries, water, and 6 tablespoons of granulated sugar. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover with a splatter screen, and simmer for 10–15 minutes until all cranberries break down. Stir occasionally to prevent burning. Set aside to cool for at least 30 minutes.
3. Step 3: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving an overhang for easy removal. Coat the parchment with butter or non-stick spray.
4. Step 4: In a medium bowl, mix melted butter, vanilla, 1/4 cup granulated sugar, and salt. Stir in 1 cup plus 1 tablespoon of flour to form a thick dough. Press evenly into the prepared pan, making sure the crust reaches all edges to prevent filling leakage.
5. Step 5: Bake the crust for 16–18 minutes until lightly browned. Remove from oven and prick the crust with a fork all over. Turn off the oven and let the crust cool for about 20 minutes.
6. Step 6: While the crust cools, whisk together 3 tablespoons of flour and 1 cup granulated sugar in a bowl. Add eggs and lemon juice, whisking until smooth. Set aside.
7. Step 7: Pour the cooled cranberry filling evenly over the crust, spreading it to the edges without gaps. Refrigerate for 45 minutes.
8. Step 8: Preheat oven to 350°F. Remove the pan from the fridge and carefully pour the lemon mixture over the cranberry layer. Bake for 43–45 minutes until the center is set and no longer jiggles.
9. Step 9: Cool the bars on a wire rack in the pan for 1 hour, then refrigerate for another 1–2 hours.
10. Step 10: Lift bars out using the parchment overhang and place on a cutting board. Optionally sift powdered sugar on top. For clean slices, wipe the knife between cuts.

Tips & Variations

• Use fresh lemon juice for the brightest flavor, but bottled juice works in a pinch.
• For extra zing, add a teaspoon of lemon zest to the lemon mixture.
• If cranberries are frozen, use them directly without thawing to keep the filling less watery.
• Sprinkle chopped nuts like pistachios on top after baking for a crunchy contrast.

Storage

Store bars in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the microwave if desired, though these bars are delicious served cold. For longer storage, freeze the bars wrapped tightly for up to 2 months, thawing overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used without thawing. This helps prevent excess liquid in the filling, keeping your bars firm.

How do I know when the lemon layer is fully baked?

The lemon layer is set when the center no longer jiggles when gently shaken. It may have a slight wobble but should not be liquid.

Cranberry Lemon Bars Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

These Cranberry Lemon Bars feature a buttery crust layered with a tart cranberry filling and a smooth lemon topping, creating a perfect balance of sweet and tangy flavors. Ideal for festive occasions or a delightful dessert, the bars combine fresh cranberries and zesty lemon juice in a refreshing, baked treat.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cranberry Filling

• 8 ounces fresh cranberries (or frozen, not thawed)
• 1/2 cup water
• 6 tablespoons granulated sugar

For the Crust

• 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

For the Lemon Layer

• 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 on top

Instructions

1. Prepare Cranberries: Rinse and sort through the cranberries, discarding any damaged ones. 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 frequently until cranberries break down. Let cool for at least 30 minutes.
2. Prepare Oven and Pan: Preheat oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring full coverage with some overhang for easy removal, and grease well with butter or non-stick spray.
3. Make Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined into a thick dough. Press dough evenly and firmly into the prepared pan, ensuring it reaches all edges to prevent filling leakage.
4. Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke all over with a fork. Turn off oven and let crust cool about 20 minutes.
5. Prepare Lemon Layer Mixture: In a medium bowl, combine 3 tablespoons flour and 1 cup sugar. Whisk in eggs until smooth, then add lemon juice and mix thoroughly. Set aside.
6. Layer Cranberry Filling: Spread the cooled cranberry mixture evenly over the cooled crust, reaching all edges without gaps. Refrigerate this layer for 45 minutes to set.
7. Add Lemon Layer and Bake: Preheat oven to 350°F (177°C). Remove cranberry-layered crust from fridge, carefully pour lemon mixture over cranberries, then bake for 43-45 minutes until the center is set and no longer jiggles.
8. Cool Bars: Cool the bars on a wire rack in the baking pan for 1 hour at room temperature, then refrigerate for an additional 1-2 hours to fully set.
9. Serve: Lift bars out using parchment overhang, place on cutting board, sift powdered sugar on top, and cut into squares. For neat slices, wipe knife clean between cuts.

Notes

• Use fresh cranberries for best flavor, but frozen can be used if not thawed.
• Ensure crust is pressed firmly and extends to edges to avoid filling leakage.
• Chilling cranberry layer before adding lemon layer helps maintain distinct layers.
• Let bars cool completely and refrigerate to achieve clean cutting and set texture.
• Optional powdered sugar adds a nice finishing touch and sweetness on top.

Keywords: cranberry lemon bars, lemon cranberry dessert, tart bars, holiday dessert, baked bars, lemon bars with cranberry