Cranberry Lemon Bars Recipe

If you’re on the hunt for a dessert that’s bright, tangy, and just a little unexpected, you’ve got to try this Cranberry Lemon Bars Recipe. I absolutely love how the tart cranberries and zesty lemon layer come together on a buttery shortbread crust — it’s like a holiday hug on a plate! Whether you’re baking for a crowd or just for yourself, these bars bring the perfect balance of sweet and tangy, and the texture contrast is something you’ll find yourself craving over and over.

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Ingredients You’ll Need

This Cranberry Lemon Bars Recipe combines simple, fresh ingredients that work so well together. You’ll want to shop for good quality fresh lemons and cranberries—fresh or frozen is just fine—to really make the flavors pop.

• Fresh or Frozen Cranberries: I usually grab fresh, but frozen works great too (no need to thaw!). They give that signature tartness that balances the lemon.
• Water: Just enough to help simmer the cranberries down into a juicy filling.
• Granulated Sugar: Balanced carefully to sweeten the tart fruits without overpowering.
• Unsalted Butter: Melted, for a rich, crumbly shortbread crust.
• Vanilla Extract: Adds a subtle depth to the crust—don’t skip it!
• Salt: Just a pinch to bring out all the flavors.
• All Purpose Flour: The base for both crust and lemon layer, giving structure and that classic bar texture.
• Large Eggs: These help create that silky lemon layer you’ll love.
• Fresh Lemon Juice: Fresh is key here—bottled juice just won’t give the same bright zing.
• Optional: Powdered Sugar: For a pretty dusting on top once the bars have cooled.

Variations

One of the things I love about this Cranberry Lemon Bars Recipe is how easy it is to customize. I often tweak it based on what I have on hand or the mood I’m in, and it always turns out beautifully.

• Extra Lemony Twist: I discovered this trick when I added lemon zest to the crust — it really amps up the citrus flavor and gives an even fresher zing.
• Lower Sugar Version: For a less sweet bar, try cutting back the sugar slightly in both the cranberry and lemon layers; just make sure you taste as you go.
• Gluten-Free Option: Swap all-purpose flour for a gluten-free blend; I’ve had success with this and it keeps the texture tender.
• Holiday Spice Add-In: Add a pinch of cinnamon or nutmeg to the crust for a warm holiday vibe.

How to Make Cranberry Lemon Bars Recipe

Step 1: Simmer the Cranberries to a Jammy Filling

First up, rinse your cranberries and pick through them—don’t skip this step! Any soft or squishy ones can throw off the texture. Toss the cranberries, water, and sugar into a saucepan, then bring it to a boil over medium-high heat. Lower the heat to medium-low, cover with a splatter screen (trust me, it helps keep your stovetop clean), and let those berries soften and pop for about 10-15 minutes. Stir often after the first few minutes to prevent burning. When the cranberries have broken down into a thick, jammy mixture, take it off the heat and let it cool completely—at least 30 minutes—because adding warm cranberry layer to the crust will mess with your bars setting properly.

Step 2: Bake the Perfect Shortbread Crust

While your cranberries are cooling, preheat your oven to 325°F. I always line my 9-inch square pan with parchment paper and leave a nice overhang—it makes lifting the bars out super easy. Don’t forget to butter or spray the parchment. In a bowl, mix melted butter, sugar, vanilla, and salt, and then stir in the flour until it forms a thick dough. Press this dough evenly across the bottom, making sure it reaches all the edges. I learned the hard way that if the crust doesn’t hit the edges, the juices can sneak underneath and create soggy spots. Bake for 16-18 minutes until the crust is a pretty golden brown. Let it cool about 20 minutes and poke it all over with a fork to prevent bubbling.

Step 3: Prepare the Lemon Layer and Chill

In a separate bowl, whisk together sugar and flour, then beat in the eggs and fresh lemon juice until you have a smooth mixture. Once your crust is cooled, spread your cooled cranberry filling to the edges of the pan, smoothing it out carefully—no gaps, so the lemon layer sits on top perfectly. Then pop the pan in the fridge for about 45 minutes to help firm everything up before baking again.

Step 4: Bake the Lemon Layer to Set the Bars

Now crank your oven up to 350°F. Take the pan out of the fridge and gently pour on the lemon layer, trying not to disturb that cranberry layer below. Bake for 43-45 minutes until the lemon layer is set — it won’t jiggle when you gently shake the pan anymore. When done, cool the whole pan on a wire rack for about an hour, then pop it into the fridge for another 1-2 hours to get that perfect firm texture. This part makes the bars so much easier to slice cleanly.

Step 5: Serve and Enjoy

Use the parchment overhang to lift the bars from the pan and onto a cutting board. I love dusting these beauties with powdered sugar for that extra touch of sweetness and presentation. Remember to wipe your knife between cuts for clean edges — trust me, it makes a difference!

How to Serve Cranberry Lemon Bars Recipe

Garnishes

I love to keep it simple with a light dusting of powdered sugar—it adds a touch of elegance without overpowering the bright flavors. Sometimes, a few fresh cranberries or a thin lemon slice on the side really jazzes up the presentation, especially if you’re serving guests.

Side Dishes

These bars are delicious on their own, but I sometimes serve them with a dollop of whipped cream or a scoop of vanilla ice cream when I want dessert to feel extra special. A hot cup of tea or coffee pairs beautifully, balancing out the tartness.

Creative Ways to Present

For holiday parties, I like arranging the bars on a pretty platter and sprinkling edible flowers or a little lemon zest over them. You could also cut them into mini squares and serve on decorative toothpicks as easy grab-and-go treats that look impressive with very little effort.

Make Ahead and Storage

Storing Leftovers

I store leftover bars in an airtight container in the fridge, and they keep wonderfully for up to a week. In fact, the flavors actually deepen a bit after a day or two, if you can resist eating them all right away!

Freezing

These bars freeze beautifully. I wrap individual squares tightly in plastic wrap and then pop them in a freezer bag. When you’re ready to enjoy, thaw overnight in the refrigerator and they taste almost as fresh as the day you made them.

Reheating

If you like your bars a little warm, I find the best way is to let them come to room temperature first and then warm them gently in the oven at 300°F for about 5-7 minutes. This keeps the texture firm without melting the layers.

FAQs

Final Thoughts

When I first tried this Cranberry Lemon Bars Recipe, I was blown away by how such a simple dessert could be so vibrant and satisfying. These bars have become one of my go-to recipes for gatherings — they’re impressive enough to serve at parties but easy enough for a weeknight treat. I really hope you give them a try and see just how well those tangy, tart cranberries and bright lemon come together. Trust me, your taste buds will thank you!

Cranberry Lemon Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 93 reviews

• Author: Harper
• Prep Time: 5 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 4 hours 45 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

These Cranberry Lemon Bars combine a tart cranberry layer with a bright, tangy lemon topping atop a buttery shortbread crust. Perfectly balanced between sweet and tart, these bars make a delightful dessert or snack, especially during berry season or holidays. The recipe involves simmering cranberries, baking a crisp crust, and then layering and baking the lemon custard topping.

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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

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Instructions

1. Prepare Cranberries: Rinse and pick through the cranberries, discarding any bad or squishy ones. In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low, cover with splatter screen, and simmer for 10-15 minutes, stirring frequently, until cranberries break down. Let cool at least 30 minutes.
2. Prep Baking Dish: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps and a little overhang for easy removal. Grease with butter or non-stick spray and set aside.
3. Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt until combined. Stir in 1 cup + 1 tablespoon flour to form a thick dough. Press dough evenly into prepared pan, covering edges fully to prevent leakage during baking.
4. Bake Crust: Bake crust for 16-18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off oven and let crust cool about 20 minutes.
5. Prepare Lemon Layer: In a medium bowl, combine 3 tablespoons flour and 1 cup sugar. Whisk in eggs and then add fresh lemon juice. Mix until smooth. Set aside.
6. Add Cranberry Layer: Spread cooled cranberry filling evenly over the cooled crust, reaching all edges. Refrigerate for 45 minutes to set.
7. Top with Lemon Layer and Bake: Preheat oven to 350°F. Remove pan from fridge and carefully pour lemon mixture over cranberry layer. Bake for 43-45 minutes until the lemon filling is set and not jiggly.
8. Cool and Serve: Cool bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for 1-2 hours. Remove bars using parchment overhang, sprinkle with powdered sugar if desired, and cut into 16 squares, wiping knife clean between cuts for neat slices.

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Notes

• If using frozen cranberries, do not thaw before use.
• Fresh lemon juice is recommended for best flavor; avoid bottled juice.
• Use fresh or frozen tart cranberries, avoid dried or canned cranberry products.
• For extra lemon flavor, add 2 teaspoons lemon zest to the crust dough.
• Bars can be stored in an airtight container in the refrigerator for 6-7 days.

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Nutrition

• Serving Size: 1 bar
• Calories: 160
• Sugar: 17g
• Sodium: 70mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1.5g
• Protein: 2g
• Cholesterol: 50mg