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Cranberry Lemon Bars Recipe

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★★★★★

4.9 from 323 reviews

These Cranberry Lemon Bars combine a tart and tangy cranberry filling with a zesty lemon topping on a buttery, slightly sweet crust. Perfectly balanced with fresh citrus and seasonal cranberries, this dessert is ideal for holiday gatherings or anytime you crave a refreshing, fruity bar with a tender texture and a hint of sweetness.

Ingredients

Scale

Cranberry Filling

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

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 Topping

  • 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 cranberries, discarding any that are bad or squishy. Combine cranberries, water, and 6 tablespoons granulated sugar in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low, cover with a splatter screen, and simmer for 10-15 minutes while stirring occasionally, then constantly near the end, until cranberries break down fully. Set aside to cool for at least 30 minutes.
  2. Preheat Oven and Prepare Pan: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and allowing an overhang for easy removal. Grease the parchment with butter or non-stick spray and set aside.
  3. Make the Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until combined. Stir in 1 cup plus 1 tablespoon flour until a thick dough forms. Press the dough evenly into the prepared pan, making sure 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 gently poke holes all over the surface with a fork. Turn off the oven and allow the crust to cool for about 20 minutes.
  5. Prepare Lemon Topping: While the crust cools, whisk together 1 cup sugar and 3 tablespoons flour in a medium bowl. Add eggs and whisk until smooth, then stir in fresh lemon juice. Set aside.
  6. Assemble Layers: Pour the cooled cranberry filling evenly over the cooled crust, spreading to the edges with no gaps. Refrigerate this layer for 45 minutes to set.
  7. Add Lemon Layer and Bake: Preheat oven to 350°F. Remove the pan from the fridge and carefully pour the lemon topping over the chilled cranberry layer. Bake for 43-45 minutes until the lemon layer is set and the center no longer jiggles.
  8. Cool Bars: Allow the bars to cool in the baking pan on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours to fully set.
  9. Serve: Lift the bars out of the pan using the parchment overhang and place on a cutting board. Dust with powdered sugar, if desired. Cut into squares, wiping the knife clean between cuts for neat slices.

Notes

  • Using frozen cranberries straight from the freezer is fine; do not thaw before cooking.
  • Ensure the crust presses all the way to the edges of the pan to prevent the filling from leaking underneath.
  • For sharper lemon flavor, consider adding lemon zest to the lemon topping mixture.
  • Bars can be stored covered in the refrigerator for up to 4 days.
  • Allow bars to chill before cutting to achieve clean slices.

Keywords: cranberry lemon bars, lemon cranberry dessert, holiday bars, cranberry bars, lemon bars recipe, baked dessert bars, tart and sweet bars

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