Introduction

Cranberry Lemon Bars are a holiday favorite that combine tart cranberry and bright lemon flavors layered over a buttery shortbread crust. Their clean, distinct layers offer a perfect balance of sweet and tangy in every bite.

The image shows small square cake slices arranged on a white marbled surface. Each slice has three layers: a soft pale base, a thick bright orange middle layer, and a top layer of deep red jam. The red jam layer is covered with a dusting of white powdered sugar, making it look snowy. Some small white dollops of cream and a few red berries are placed around the cake squares, adding extra color and texture. The lighting is soft and natural, highlighting the powdered sugar and the smooth texture of the layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Shortbread Crust:
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¼ cup granulated sugar
- 1 teaspoon alcohol-free vanilla extract or vanilla bean paste
- ¼ teaspoon salt
- 1 cup + 1 tablespoon all-purpose flour, spooned and leveled
For the Cranberry Layer:
- 8 ounces fresh cranberries (or frozen, not thawed—about 2 cups)
- ½ cup water
- 6 tablespoons granulated sugar
For the Lemon Custard Layer:
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs, room temperature
- ½ cup fresh lemon juice (from about 3 large lemons)
Topping:
- Powdered sugar for dusting before serving

Instructions

Step 1: Prepare the cranberry layer first. Rinse fresh cranberries, discarding any soft or bad 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 a splatter screen or lid to prevent splattering. Stir occasionally at first, then constantly to prevent burning. Simmer 10-15 minutes until cranberries break down and mixture looks jammy. Set aside to cool at least 30 minutes.
Step 2: Preheat oven to 325°F and line a 9-inch square baking dish with parchment paper, leaving an overhang on two sides. Butter or spray parchment well to prevent sticking.
Step 3: Make the shortbread crust. In a medium bowl, mix melted butter, vanilla extract, ¼ cup sugar, and salt until combined. Add flour and stir until a thick dough forms. Press dough firmly and evenly into the bottom of the prepared pan with your hands or the bottom of a measuring cup, ensuring no thin spots.
Step 4: Bake crust 16-18 minutes until edges lightly golden and crust is set. Remove from oven and immediately poke all over with fork to release steam and prevent puffing. Turn off oven. Cool crust on a wire rack about 20 minutes until barely warm.
Step 5: Prepare lemon custard. In a medium bowl, whisk flour and sugar. Add eggs and whisk until smooth. Stir in fresh lemon juice and whisk until fully incorporated. Mixture should be pale yellow and slightly frothy. Set aside.
Step 6: Spread the cooled cranberry mixture evenly over the shortbread crust, covering all edges. Use a spatula to smooth it out. Chill in refrigerator 45 minutes to firm the cranberry layer and prevent mixing with lemon custard.
Step 7: Preheat oven to 350°F. Pour lemon custard gently over chilled cranberry layer, pouring slowly to avoid disturbing the layer. Bake 43-45 minutes until center is set and doesn’t jiggle when shaken. Small bubbles on top are normal.
Step 8: Remove from oven and cool on wire rack 1 hour. Then refrigerate 1-2 hours until completely chilled and firm. This step is important for clean cutting.
Step 9: Lift bars from pan using parchment overhang and place on cutting board. Dust with powdered sugar. Cut into squares with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled or at room temperature.

Tips & Variations

Use freshly squeezed lemon juice for the best bright, tart flavor; bottled juice lacks brightness.
Frozen cranberries can be used if fresh are unavailable, but do not thaw before cooking.
Let each layer cool completely before adding the next to keep the layers distinct.
Room temperature eggs blend better into the lemon custard, preventing curdling.

Storage

Store cranberry lemon bars in an airtight container in the refrigerator for up to 4 days. For best texture, bring to room temperature before serving. Bars can also be frozen for up to 1 month; thaw in refrigerator before serving. Dust with powdered sugar just before serving.

How to Serve

The image shows a stack of three square lemon bars with three clear layers: a golden-brown crust at the bottom, a thick yellow lemon filling in the middle, and a bright red cranberry topping with whole cranberries embedded on top. The bars are dusted with a fine layer of white powdered sugar. Around the stack, there are whole cranberries also dusted lightly with powdered sugar, placed on a rustic dark wooden surface with a piece of brown parchment paper under the bars. In the background, there are blurred bright yellow whole and halved lemons. The overall setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cranberry sauce instead of fresh cranberries?

No, canned cranberry sauce has a different texture and sweetness level. Fresh or frozen cranberries provide the best taste and consistency for these bars.

Why is it important to cool each layer before adding the next?

Cooling each layer prevents the flavors from bleeding into each other and keeps the layers clean and distinct for a visually appealing and well-textured bar.