Cranberry Lemon Bars Recipe

Introduction

Cranberry Lemon Bars are a delightful balance of tart cranberries and zesty lemon layered over a buttery crust. These bars offer a refreshing twist on a classic dessert, perfect for holiday gatherings or any special occasion.

Ingredients

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

1. Step 1: Rinse and pick through the cranberries, discarding any that are bad or squishy.
2. Step 2: 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 a splatter screen and stir occasionally at first, then constantly to prevent burning. Simmer for 10-15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
3. Step 3: Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving an overhang for easy removal. Butter or spray the parchment generously.
4. Step 4: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined. Press the dough firmly and evenly into the prepared pan.
5. Step 5: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off the oven and let the crust cool about 20 minutes.
6. Step 6: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Add eggs and then lemon juice, mixing until smooth.
7. Step 7: Pour the cooled cranberry filling evenly over the crust, spreading to the edges with no gaps. Refrigerate for 45 minutes.
8. Step 8: Preheat oven to 350°F. Remove the dish from the fridge and carefully pour the lemon mixture over the cranberry layer. Bake for 43-45 minutes until the center is set and no longer jiggles. Cool on a wire rack for 1 hour at room temperature, then chill in the fridge for 1-2 hours.
9. Step 9: To serve, use the parchment paper overhang to lift bars from the pan. Sprinkle with powdered sugar if desired. Cut into squares, wiping the knife clean between cuts for neat slices.

Tips & Variations

• Use fresh lemon juice for the best bright flavor; bottled lemon juice may alter the taste.
• For extra texture, add chopped nuts like pecans or walnuts to the crust before baking.
• If frozen cranberries are used, add a couple of extra minutes to the simmering step to fully break them down.
• Sprinkling powdered sugar just before serving adds a lovely finishing touch and a bit of sweetness.

Storage

Store cranberry lemon bars in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, let bars come to room temperature before serving. Reheat individual bars gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day or two in advance. Keep them refrigerated and add powdered sugar just before serving.

Can I substitute frozen cranberries?

Frozen cranberries work well; just use them straight from the freezer without thawing, and simmer a bit longer to fully break them down.

Cranberry Lemon Bars Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

Delicious Cranberry Lemon Bars featuring a tart cranberry layer topped with a bright lemon filling over a buttery crust. These bars combine the perfect balance of sweet and tart, perfect for any occasion from holiday gatherings to everyday treats. The recipe involves simmering cranberries for the filling, baking a buttery crust, chilling, and then baking with a zesty lemon custard topping for a delightful dessert.

• Author: luca
• Prep Time: 45 minutes (includes cranberry cooling and prep)
• Cook Time: 1 hour 10 minutes (including simmering, crust baking, and lemon baking)
• Total Time: 4 hours 45 minutes (includes chilling and cooling times)
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 plus 1 tablespoon all-purpose flour

Lemon Filling

• 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 dusting on top

Instructions

1. Prepare Cranberries: Rinse and pick through the cranberries, discarding any that are bad or squishy to ensure only fresh berries are used.
2. Cook Cranberry Mixture: In a medium saucepan combine cranberries, water, and 6 tablespoons of sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir occasionally at first, then constantly to prevent burning. Simmer for 10-15 minutes until cranberries break down, then set aside to cool for at least 30 minutes.
3. Prep Baking Dish: Preheat oven to 325°F. Line a 9-inch square baking pan with parchment paper ensuring no gaps and with an overhang for easy bar removal. Butter or spray the parchment generously.
4. Make Crust: In a medium bowl, combine melted butter, vanilla, 1/4 cup sugar, and salt. Mix in the flour until a thick dough forms. Press this dough evenly and firmly into the prepared pan.
5. Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from oven, poke all over with a fork to prevent bubbling. Turn off the oven and allow the crust to cool about 20 minutes.
6. Mix Lemon Filling: In a medium bowl, whisk together 3 tablespoons flour, 1 cup sugar, and eggs. Stir in fresh lemon juice until smooth. Set aside.
7. Chill Cranberry Layer: Spread the cooled cranberry filling evenly over the cooled crust layer, filling all edges with no gaps. Refrigerate for 45 minutes to firm up.
8. Bake Lemon Layer: Preheat oven to 350°F. Pour the lemon filling evenly over the chilled cranberry layer. Bake for 43-45 minutes until the center sets and is no longer jiggly.
9. Cool and Refrigerate: Allow bars to cool on a wire rack in the pan at room temperature for 1 hour, then refrigerate for 1-2 hours to fully set.
10. Serve: Using the parchment overhang, lift bars out of pan onto a cutting board. Dust with powdered sugar if desired, and cut into 16 squares, wiping knife clean between cuts for neat slices.

Notes

• Use fresh cranberries for best texture; frozen can be used but should not be thawed before cooking.
• A splatter screen helps prevent mess while simmering cranberries.
• Chilling the cranberry layer before adding lemon topping ensures distinct layers without mixing.
• Powdered sugar adds a decorative touch and subtle sweetness on top but is optional.
• For cleaner cuts, wipe the knife between slices.

Keywords: cranberry lemon bars, lemon bars, cranberry dessert, tart lemon bars, holiday dessert, baked bars