Cranberry Lemon Bars are a perfect balance of tart, sweet, and buttery flavors. With a crisp shortbread crust, a vibrant cranberry layer, and a bright, zesty lemon topping, these bars are ideal for holidays, brunches, or any time you want a fresh and festive dessert. The combination of tart cranberries and lemon is refreshing, while the buttery crust adds a satisfying texture that holds everything together. These bars are easy to make, visually appealing, and offer a wonderful flavor contrast that will impress family and friends.
Ingredients
Cranberry Layer
8 ounces fresh cranberries or frozen (do not thaw)
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
Preparation Method
Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish or line it with parchment paper. Start by preparing the cranberry layer. In a medium saucepan, combine the cranberries, water, and sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10 minutes. Set aside to cool slightly.
Next, prepare the shortbread crust. In a medium bowl, mix the melted butter, granulated sugar, vanilla extract, and salt. Gradually stir in the flour until a smooth dough forms. Press the dough evenly into the prepared baking dish. Bake the crust for 12–15 minutes, or until lightly golden around the edges. Remove from the oven and let it cool slightly while you prepare the lemon layer.
For the lemon layer, whisk together the sugar and flour in a medium bowl. Add the eggs and continue whisking until fully combined. Stir in the fresh lemon juice until smooth. Carefully spread the slightly cooled cranberry layer over the baked crust, then pour the lemon mixture evenly on top. Return the dish to the oven and bake for 25–30 minutes, or until the lemon layer is set and lightly golden. Remove from the oven and allow the bars to cool completely. Once cooled, you can sprinkle powdered sugar on top if desired. Cut into squares and serve.
Tips for Perfect Results
For an extra smooth lemon layer, strain the lemon juice to remove seeds before adding it to the mixture. If using frozen cranberries, do not thaw them to maintain their texture and prevent excess liquid. Press the shortbread crust firmly into the pan to ensure it holds together after baking. Allow the bars to cool completely before slicing to get clean, even squares. For a decorative touch, sprinkle a little powdered sugar through a fine mesh sieve just before serving.
Frequently Asked Questions
Can I make these bars ahead of time? Yes, they can be stored in an airtight container in the refrigerator for up to 3–4 days.
Can I freeze them? Yes, you can freeze the bars after baking and cooling. Wrap tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Can I use frozen cranberries? Yes, just use them directly from the freezer without thawing to maintain texture.
Can I make them less sweet? You can reduce the sugar slightly in both the cranberry and lemon layers, but this may affect the texture and balance of flavors.
Can I use a different citrus? Lemon provides the classic tart flavor, but you can experiment with lime or orange juice for a different twist.
Print
Cranberry Lemon Bars: A Tangy and Sweet Dessert
- Total Time: 50 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
Bright, tangy, and sweet, these Cranberry Lemon Bars feature a buttery shortbread crust, a tart cranberry layer, and a zesty lemon topping — perfect for dessert or a festive treat.
Ingredients
Cranberry Layer
- 8 ounces fresh cranberries or frozen (do not thaw)
- 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 lemon juice (fresh, about 3 lemons)
- Optional: powdered sugar for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×9-inch baking pan.
- Prepare the shortbread crust: combine melted butter, sugar, vanilla, salt, and flour until crumbly. Press into the bottom of the pan and bake for 10–12 minutes until lightly golden.
- While crust bakes, make cranberry layer: combine cranberries, water, and sugar in a small saucepan. Cook over medium heat until cranberries pop and mixture thickens slightly. Let cool.
- Spread cranberry mixture evenly over baked crust.
- Prepare lemon layer: whisk together sugar, flour, eggs, and lemon juice until smooth. Pour over cranberry layer.
- Bake for 20–25 minutes or until lemon layer is set.
- Let cool completely before slicing into bars. Sprinkle with powdered sugar if desired.
Notes
- Use fresh or frozen cranberries depending on availability.
- Bars can be stored in an airtight container in the fridge for up to 5 days.
- For extra tartness, add a teaspoon of lemon zest to the lemon layer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Conclusion
Cranberry Lemon Bars are a vibrant, tangy, and sweet dessert that perfectly balances buttery, tart, and sweet flavors. The crisp shortbread crust, slightly tart cranberry layer, and bright lemon topping create a dessert that is visually stunning and incredibly satisfying. They are simple to prepare, versatile for various occasions, and can be enjoyed as a treat for breakfast, dessert, or snack time. By following these steps and tips, you can create cranberry lemon bars that are both beautiful and delicious every time.