Introduction

These Easy Cranberry Lemon Bars are the perfect tart and sweet dessert for any occasion. They feature a buttery shortbread crust topped with a vibrant, tangy filling that beautifully balances the cranberries’ sharpness. For another festive dish featuring cranberries, try the Roasted Butternut Squash with Sausage and Cranberry Filling Recipe. This simple recipe delivers impressive flavor and a stunning pop of color.

Ingredients

These Cranberry Lemon Bars feature a buttery shortbread crust, a vibrant layer of tart cranberry jam, and a bright, zesty lemon filling for a perfect balance of sweet and tangy flavors.

• Cranberry Jam 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 Filling:
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 3 lemons)
• For Serving (Optional):
  • Powdered sugar for sprinkling on top

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: This streamlined process for Cranberry Lemon Bars is about 20% faster than similar recipes, thanks to a simple press-in crust and a filling that requires no pre-cooking.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour, powdered sugar, and salt for the crust. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Press this mixture firmly and evenly into the bottom of a parchment-lined 8×8 or 9×9 inch baking pan. Bake for 18-20 minutes, or until the edges are just beginning to turn a light golden brown.

Step 2 — Make the Cranberry Lemon Filling

While the crust bakes, prepare the vibrant filling. In a clean bowl, whisk together the granulated sugar, flour, and a pinch of salt. Add the eggs, lemon zest, and fresh lemon juice, whisking vigorously until the mixture is completely smooth and slightly thickened.

Gently fold in the fresh or frozen cranberries, ensuring they are evenly distributed throughout the lemony batter.

Step 3 — Assemble and Bake

Once the pre-baked crust is ready, pour the cranberry lemon filling directly over the hot crust. Spread it into an even layer with a spatula, making sure the cranberries are well-submerged.

Return the pan to the oven and bake for 30-35 minutes. The bars are done when the filling is fully set and the top has a slight, even jiggle in the very center when gently shaken.

Step 4 — Cool Completely

This is a crucial step for perfect Cranberry Lemon Bars. Place the pan on a wire rack and allow it to cool to room temperature, which will take about 1-2 hours. The filling will continue to firm up as it cools.

For the cleanest cuts, transfer the pan to the refrigerator and chill for at least 3-4 hours, or preferably overnight.

Step 5 — Prepare the Topping

Just before serving, make a simple lemon glaze by whisking together powdered sugar and fresh lemon juice until smooth. The consistency should be thick but pourable.

For an optional festive touch, sprinkle the top with a little extra lemon zest or finely chopped dried cranberries before the glaze sets.

Step 6 — Slice and Serve

Use the parchment paper to lift the chilled slab of Cranberry Lemon Bars from the pan. Place it on a cutting board and use a sharp knife dipped in hot water and wiped dry between each cut for impeccably clean edges.

Drizzle with the lemon glaze, slice into squares, and serve. Store any leftovers in an airtight container in the refrigerator.

Nutritional Information

Calories	~220 kcal
Protein	~3g
Carbohydrates	~32g
Fat	~9g
Fiber	~1g
Sodium	~85mg

Note: These values are estimates for one Cranberry Lemon Bar, calculated using standard ingredients and serving sizes. Actual nutrition may vary based on specific brands and measurements used.

Healthier Alternatives

These simple swaps can tailor your Cranberry Lemon Bars to fit various dietary needs without sacrificing their signature sweet-tart flavor.

• Protein Powder for Flour (Partial) — Replace up to a quarter of the all-purpose flour in the crust with unflavored whey or plant-based protein powder for a protein boost and a slightly denser, chewier texture.
• Almond Flour for Gluten-Free — Use finely ground almond flour instead of all-purpose flour for a naturally gluten-free, nutty crust that pairs beautifully with the cranberry and lemon filling.
• Coconut Sugar for Lower Glycemic Impact — Swap granulated sugar for coconut sugar in both the crust and filling. It offers a deeper, caramel-like note that complements the tart berries.
• Greek Yogurt for Butter (Filling) — Substitute half the butter in the lemon curd layer with plain Greek yogurt. This adds protein, reduces fat, and creates a wonderfully tangy, creamy texture.
• Avocado Oil for Dairy-Free — Use refined avocado oil instead of butter in the shortbread crust for a dairy-free alternative that yields a crisp, tender result with a neutral flavor.
• Fresh Cranberries for Lower Sugar — Opt for fresh or frozen cranberries over sweetened dried ones. You control the added sugar, maximizing the bright, tart pop in every bite of your Cranberry Lemon Bars.
• Sea Salt Flakes for Low-Sodium — If reducing sodium, simply omit added salt from the crust or use a light sprinkle of flaky sea salt on top after baking for maximum flavor with minimal sodium.
• Chia Egg for Egg-Free — Mix 1 tablespoon chia seeds with 2.5 tablespoons water per egg needed, let it gel for 5 minutes, and use it to bind the filling for a vegan-friendly version.

Serving Suggestions

• Pair these vibrant Cranberry Lemon Bars with a cup of hot Earl Grey tea or a glass of sparkling Prosecco for a delightful contrast.
• Serve as a festive dessert for Thanksgiving or Christmas, where the tart cranberries and bright lemon perfectly complement the holiday feast.
• Offer them alongside a cheese board featuring creamy brie or sharp cheddar for a sophisticated sweet-and-savory appetizer option.
• Bring them to a summer picnic or potluck; their sturdy yet tender texture travels well and offers a refreshing, fruity treat.
• For an elegant plating tip, dust the bars with powdered sugar just before serving and garnish with a fresh mint sprig or a few whole cranberries.
• Transform them into a special dessert by serving a bar slightly warmed with a scoop of vanilla bean ice cream or a dollop of whipped cream.

These Cranberry Lemon Bars are wonderfully versatile, balancing sweet, tart, and buttery flavors that work for any season or celebration.

Common Mistakes to Avoid

• Mistake: Using fresh cranberries without adjusting sugar, leading to overly tart bars. Fix: Taste your cranberry compote and balance with a touch more sugar or honey before layering.
• Mistake: Overworking the shortbread crust, making it tough instead of tender. Fix: Pulse the dough in a food processor just until it clumps, and press—don’t roll—it into the pan.
• Mistake: Pouring a hot cranberry layer onto the crust, which can cause greasy separation. Fix: Let the cranberry compote cool to room temperature before spreading it over the par-baked crust.
• Mistake: Under-baking the lemon curd layer, resulting in a runny, unset filling. Fix: Bake until the center jiggles as a single unit when gently shaken, about 20-25 minutes.
• Mistake: Cutting the bars before they are completely chilled, causing messy, crumbly slices. Fix: Refrigerate the pan for at least 4 hours, or preferably overnight, before slicing with a hot knife.
• Mistake: Skipping the parchment paper sling, making it impossible to remove the bars cleanly. Fix: Always line your baking pan with parchment, leaving an overhang on two sides for easy lifting.
• Mistake: Not straining the lemon juice, leaving bitter seeds or pulp in the filling. Fix: Strain freshly squeezed lemon juice through a fine-mesh sieve to ensure a perfectly smooth curd.
• Mistake: Using cold butter for the crust, which prevents it from forming a cohesive, sandy texture. Fix: Use room-temperature butter for easy creaming with the sugar and flour.
• Mistake: Forgetting to zest the lemon before juicing it, missing out on vibrant citrus oil. Fix: Always zest your lemons first, as it’s much harder to zest a juiced, floppy rind.

Storing Tips

• Fridge: Store cooled Cranberry Lemon Bars in an airtight container in the refrigerator for up to 5 days.
• Freezer: For longer storage, freeze the bars on a parchment-lined tray before transferring to a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge.
• Reheat: For a warm, gooey texture, reheat individual bars in a 300°F (150°C) oven for 5-10 minutes until warmed through, ensuring the internal temperature reaches at least 165°F (74°C) for food safety.

Proper storage keeps your Cranberry Lemon Bars tasting fresh and vibrant, whether you enjoy them chilled or warm.

Conclusion

We hope you enjoy making and sharing these vibrant Cranberry Lemon Bars. Their perfect balance of sweet and tart is sure to be a hit. If you try them, please leave a comment or rating below. For more seasonal baking, try our Best Christmas Cranberry Orange Cookies Recipe or Cranberry Orange Breakfast Cake Recipe Easy.

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Cranberry Lemon Bars

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 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 sprinkled on top

Instructions

1. Rinse and pick through the cranberries. Discard any that look bad or squishy.
2. In a medium saucepan, add in cranberries, water, and 6 tablespoons granulated sugar. Bring cranberry mixture up to a boil over medium-high heat. Reduce heat to medium low and cover with a splatter screen. Stir occasionally at first and then constantly to keep from burning. Simmer for 10-15 minutes until all of the cranberries are broken down. Set aside to cool for at least 30 minutes.
3. Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper making sure there are no gaps or spaces, leave a little overhang to easily remove bars. Coat well with butter or non-stick cooking spray. Set aside.
4. In a medium bowl, combine together melted butter, vanilla, 1/4 cup granulated sugar, and salt. Once combined mix in 1 cup plus 1 tablespoon of flour. Press the thick dough firmly into the prepared pan in an even layer. Make sure the crust goes all the way to the edges of the pan or else the lemon and cranberry mix will go under the crust.
5. Bake for 16-18 minutes until lightly browned. Remove the crust from the oven and poke all over with a fork. Turn off oven. Let the crust cool for about 20 minutes.
6. While crust is cooling, in a medium bowl combine together 3 tablespoons of flour and 1 cup of granulated sugar. Whisk in eggs and then add lemon juice. Set aside.
7. Once crust is cool, pour the cooled cranberry filling over the crust, spreading it all the way to the edges with no gaps. Place in the refrigerator for 45 minutes.
8. Preheat oven to 350°F. Pull the crust with the cranberry layer out of the fridge. Carefully pour the lemon layer on top. Bake for 43-45 minutes until the center is set and doesn't jiggle. Cool on wire rack in baking pan at room temperature for 1 hour, then put in the fridge for 1-2 hours.
9. To serve, lift the parchment out of the pan and place on cutting board. Sift on powdered sugar and cut into squares. For clean slices, wipe the knife off between cuts.

FAQs

Can I use frozen cranberries for these Cranberry Lemon Bars?

Yes, you can use frozen cranberries without thawing them first. Toss them in a bit of flour from the recipe to prevent sinking. This ensures your Cranberry Lemon Bars have an even fruit distribution.

How should I store leftover Cranberry Lemon Bars?

Store the bars in an airtight container in the refrigerator for up to 5 days. The chilled environment helps the lemon filling set firmly and keeps the crust crisp.

Can I make these bars ahead of time for a party?

Absolutely. These bars are an excellent make-ahead dessert. Bake and cool them completely, then store them covered in the fridge. The flavors meld and intensify overnight.