These stunning Cranberry Lemon Bars combine the bright, zesty flavor of fresh lemon curd with bursts of tart cranberries, all sitting on a buttery shortbread crust. The vibrant red cranberries against the sunny yellow lemon filling create a dessert that’s as beautiful as it is delicious. Whether you’re planning holiday gatherings, looking for a festive dessert, or simply want to brighten up a winter day, these bars deliver both incredible flavor and eye-catching presentation. Plus, they’re much easier to make than you might think, using simple bar cookie techniques that even beginner bakers can master.
Why Make This Recipe
These bars hit all the right notes for the perfect dessert experience. The tartness of fresh cranberries perfectly complements the bright acidity of lemons, while the buttery crust provides a rich foundation that balances the entire dessert. The visual appeal alone makes them worthy of any special occasion – the ruby red cranberries scattered throughout the golden lemon filling are absolutely stunning.
What makes this recipe particularly appealing is its make-ahead friendly nature. These bars actually improve overnight as the flavors meld together, making them perfect for entertaining. They’re also a crowd pleaser, taking the familiar comfort of classic lemon bars and giving them an elegant seasonal upgrade with cranberries. The technique is straightforward enough for beginners but sophisticated enough to impress experienced bakers and guests alike.
How to Make Cranberry Lemon Bars
Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
For the Cranberry Lemon Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh lemon juice (about 3-4 large lemons)
- 2 tablespoons lemon zest
- 1 1/2 cups fresh cranberries
- Powdered sugar for dusting
Instructions
Step 1: Prepare Your Pan and Oven Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with cooking spray.
Step 2: Make the Shortbread Crust In a large bowl, whisk together 2 cups flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces. Press the mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to ensure an even layer.
Step 3: Pre-bake the Crust Bake the crust for 18-20 minutes until the edges are lightly golden. Remove from oven but leave the oven on.
Step 4: Prepare the Filling While the crust bakes, whisk together eggs and granulated sugar in a large bowl until well combined. Add the 1/4 cup flour and whisk until smooth. Stir in the fresh lemon juice and lemon zest until the mixture is completely smooth and bright yellow.
Step 5: Add Cranberries and Bake Scatter the fresh cranberries evenly over the warm crust. Pour the lemon mixture over the cranberries, ensuring they’re mostly covered. Bake for 22-25 minutes until the filling is set and no longer jiggles in the center. The top should be lightly golden.
Step 6: Cool and Dust Cool completely in the pan (at least 2 hours) before lifting out using the parchment overhang. Dust generously with powdered sugar before cutting into bars.
How to Serve Cranberry Lemon Bars
These bars are delicious served at room temperature or slightly chilled. Dust with fresh powdered sugar just before serving for the prettiest presentation. They make a beautiful addition to holiday dessert tables, brunch spreads, or afternoon tea service. For special occasions, serve alongside a dollop of whipped cream or a scoop of vanilla ice cream. The bars also pair wonderfully with hot beverages like Earl Grey tea, coffee, or chai lattes.
How to Store Cranberry Lemon Bars
Store the bars covered in the refrigerator for up to 5 days. The bars actually taste better after resting overnight as the flavors meld together. For longer storage, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw frozen bars at room temperature before serving. If gifting, these bars travel well when packaged in decorative tins or boxes with parchment paper between layers.
Variation
Orange Cranberry Bars: Replace lemon juice and zest with fresh orange juice and zest for a different citrus twist.
Cranberry Lime Bars: Substitute lime juice and zest for a more tropical flavor profile.
White Chocolate Cranberry Lemon: Fold 1/2 cup white chocolate chips into the filling for added richness.
Almond Cranberry Lemon: Add 1/2 teaspoon almond extract to the filling and sprinkle sliced almonds on top before baking.
FAQs
Can I use frozen cranberries instead of fresh? Yes, but don’t thaw them first. Frozen cranberries may release more juice during baking, which can affect the texture slightly, but the flavor will still be delicious.
Why is my filling too runny? Make sure you’re measuring the flour correctly and that the bars are fully baked. The center should be set, not jiggly. Also ensure you’re using fresh lemon juice, not bottled, as the acidity helps with setting.
Can I make these ahead of time? Absolutely! These bars are perfect for making ahead. You can make them completely up to 2 days in advance and store covered in the refrigerator. The flavors actually improve overnight.
How do I get clean cuts? Always cool the bars completely before cutting and use a sharp knife wiped clean between cuts. Chilling the bars for an hour before cutting can also help achieve cleaner slices.
Can I substitute the butter in the crust? While butter provides the best flavor and texture, you can substitute with an equal amount of cold coconut oil or vegan butter alternative, though the taste and texture will be slightly different.
These Cranberry Lemon Bars represent everything wonderful about seasonal baking – they’re beautiful, delicious, and bring people together. The combination of tart cranberries and bright lemon creates a dessert that’s both comforting and refreshing, perfect for brightening up any winter day. Whether you’re an experienced baker or just starting your baking journey, this recipe is approachable and forgiving while delivering professional-looking results. The make-ahead friendly nature makes them ideal for busy holiday schedules, and their stunning appearance will have everyone asking for the recipe. These bars aren’t just a dessert – they’re a little burst of sunshine in every bite.
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Cranberry Lemon Bars Recipe
- Total Time: 1 hour 5 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These stunning Cranberry Lemon Bars combine bright, zesty lemon curd with bursts of tart cranberries on a buttery shortbread crust. Perfect balance of tart and sweet flavors with beautiful presentation for holidays or any special occasion.
Ingredients
For the Shortbread Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
For the Cranberry Lemon Filling:
4 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 cup fresh lemon juice (about 3–4 large lemons)
2 tablespoons lemon zest
1 1/2 cups fresh cranberries
Powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make the crust: Whisk together flour, powdered sugar, and salt. Work in cold butter until mixture resembles coarse crumbs. Press firmly into prepared pan.
3. Pre-bake crust for 18-20 minutes until edges are lightly golden. Remove but keep oven on.
4. Make filling: Whisk eggs and granulated sugar until combined. Add flour and whisk smooth. Stir in lemon juice and zest until bright yellow.
5. Scatter cranberries over warm crust. Pour lemon mixture over cranberries, ensuring they’re covered.
6. Bake 22-25 minutes until filling is set and no longer jiggles. Top should be lightly golden.
7. Cool completely in pan (at least 2 hours). Lift out using parchment overhang and dust with powdered sugar before cutting.
Notes
- Use fresh cranberries for best texture and flavor – don’t thaw if using frozen
- Fresh lemon juice is essential for proper setting and bright flavor
- Cool completely before cutting for clean slices
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 26g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg