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Cranberry Lemon Bars Recipe

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4.8 from 410 reviews

These Cranberry Lemon Bars combine a tangy cranberry layer with a bright lemon topping on a buttery shortbread crust, creating a refreshing and delightful dessert perfect for any occasion. Featuring a tart cranberry base and a zesty lemon custard, this recipe balances sweet and citrus flavors beautifully.

Ingredients

Cranberry Layer

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

Shortbread 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

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 the Cranberry Filling: Rinse and pick through the cranberries, discarding any that are bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low. Cover with a splatter screen and simmer for 10-15 minutes, stirring frequently until cranberries have broken down. Set aside and let cool for at least 30 minutes.
  2. Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring no gaps or spaces and leaving an overhang for easy removal of bars. Coat parchment with butter or non-stick spray and set aside.
  3. Make the Shortbread Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until combined. Add 1 cup plus 1 tablespoon flour and stir until a thick dough forms. Press dough firmly and evenly into the prepared pan, making sure it reaches all edges to prevent leakage.
  4. Bake the Crust: Bake crust for 16-18 minutes until lightly browned. Remove from oven and use a fork to poke holes all over the surface. Turn off the oven and allow the crust to cool for about 20 minutes.
  5. Prepare Lemon Layer Mixture: In a medium bowl, whisk together 3 tablespoons flour and 1 cup sugar. Add eggs and mix until smooth, then stir in fresh lemon juice. Set aside.
  6. Assemble Cranberry Layer: Spread the cooled cranberry filling evenly over the cooled crust, covering all edges. Place the pan in the refrigerator for 45 minutes to set the layer.
  7. Bake Lemon Layer: Preheat oven to 350°F (177°C). Remove pan with crust and cranberry layer from the refrigerator and carefully pour lemon mixture over the cranberry layer, spreading evenly. Bake for 43-45 minutes, or until the center is set and no longer jiggles.
  8. Cool and Serve: Cool the bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for an additional 1-2 hours until fully chilled. Lift the bars out using the parchment overhang. Optionally sift powdered sugar on top before slicing into squares. For clean cuts, wipe the knife between slices.

Notes

  • Use fresh or frozen cranberries; if using frozen, do not thaw before cooking.
  • Ensure the crust extends fully to the pan edges to prevent the lemon and cranberry fillings from leaking underneath.
  • Chilling the cranberry layer before adding the lemon layer helps maintain distinct layers and prevents mixing.
  • Let bars fully cool and chill for best texture and easier slicing.
  • Powdered sugar on top is optional but adds a nice decorative touch and slight sweetness.

Find it online: https://crispcharm.com/cranberry-lemon-bars-recipe/