Cranberry Lemon Bars Recipe — Tangy Citrus Dessert Bars

Cranberry Lemon Bars

Buttery shortbread crust with a hint of lemon, a jammy cranberry layer, and a silky lemon topping.

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Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Cooling time: 1 hour 30 minutes

Total Time: 3 hours

Servings: 16 pieces

Author: Amira

Ingredients

Cranberry layer

• 3 ½ cups cranberries (12 oz bag)
• ½ cup water
• ½ cup granulated sugar
• ⅛ teaspoon salt

Shortbread Crust

• 2 cups all-purpose flour
• ¼ teaspoon salt
• ½ cup granulated sugar
• 1 Tablespoon lemon zest (1 large lemon)
• 1 teaspoon vanilla extract
• ¾ cup unsalted butter, melted

Lemon layer

• 5 large eggs room temperature
• 1 ½ cup granulated sugar
• 5 Tablespoons flour
• ¾ cup fresh squeezed lemon juice about 3–4 lemons
• 1 Tablespoon lemon zest
• Powdered sugar optional for dusting

Instructions

Prep:

• Preheat the oven to 350°F. Spray a 9×9-inch pan with non-stick spray and line it with parchment, letting the parchment hang over the sides for easy removal.

Cranberry layer

• In a large saucepan over medium heat combine cranberries, water, sugar, and salt. When the mixture comes to a boil and the berries begin to pop (about 1–2 minutes), reduce heat to medium-low and stir frequently until the berries break down and the mixture resembles jam, about 8–10 minutes. Remove from heat and let cool.

Shortbread crust

• Whisk together the flour, salt, sugar, and lemon zest. Stir the vanilla into the melted butter and pour into the dry ingredients. Mix with a spatula until combined and crumbly. Press evenly into the prepared pan, making sure to reach the corners. Prick the crust randomly with a fork.
• Bake at 350°F for 18–20 minutes or until the edges are lightly golden. Let the crust cool in the pan about 30 minutes.

Lemon layer

• While the crust cools, lightly whisk the eggs in a medium bowl and add the lemon juice. In another bowl whisk together the flour, lemon zest, sugar, and salt. Combine the dry ingredients into the eggs and mix gently until just combined. Strain the mixture through a mesh sieve to remove any clumps.

Assemble bars

• Spread the cooled cranberry mixture evenly over the shortbread, pressing it into the crust and against the pan walls. Slowly pour the lemon mixture into the center of the pan so it spreads outward without disturbing the cranberries. Pouring slowly helps keep the layers distinct.
• Bake in the center of the oven at 350°F for 35–40 minutes. The edges should be set and the center may still jiggle slightly; it will firm as it cools. Let the pan cool on the counter for 30–60 minutes, then refrigerate until fully set.
• When ready to slice, run a knife between the parchment and the pan walls, lift the bars out using the parchment, peel it back, and cut into 12–16 squares. Dust with powdered sugar if desired.

Notes

When cooking cranberries, press them gently with the back of a wooden spoon or use a potato masher near the end of cooking to break up large berries. Powdered sugar is optional but helps hide small cracks in the lemon layer and adds a festive finish.

How to make Cranberry Lemon Bars

1. In a large saucepan over medium heat, combine cranberries, water, sugar, and salt. When the mixture boils and berries begin to pop (about 1–2 minutes), reduce heat to medium-low and stir frequently until the cranberries break down to a jam-like consistency, about 8–10 minutes. Cool slightly and mash gently if desired.

2. For the crust, whisk flour, salt, sugar, and lemon zest together. Stir vanilla into melted butter and add to the dry ingredients. Mix until crumbly, press into the prepared pan, prick with a fork, and bake at 350°F for 18–20 minutes. Let cool about 30 minutes.

3. While the crust cools, whisk eggs with lemon juice. In another bowl combine flour, lemon zest, sugar, and salt. Mix the dry ingredients into the eggs gently, then strain the mixture to remove any lumps.

4. Spread the cranberry layer over the cooled crust. Slowly pour the lemon mixture into the center of the pan so it flows outward without disturbing the cranberry layer. Bake 35–40 minutes at 350°F, then cool completely before cutting and serving.

Recipe tips

• Let the cranberry mixture cool. Cooling prevents it from melting the crust when assembled.
• Use parchment paper. Lining the pan makes it easy to lift the bars out for slicing.
• Use fresh lemon juice. The bright flavor of fresh lemons is important for the filling.
• For clean slices, run a sharp knife under warm water, wipe it dry, and slice between warmings.

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I can’t wait for you to try these — they’re a lovely, festive treat. If you enjoy them, please leave a rating and let me know how they turned out!