Dessert

Cranberry Lemon Bars Recipe

ByLily Monroe November 16, 2025November 16, 2025

Introduction

Cranberry Lemon Bars combine the tartness of fresh cranberries with bright, zesty lemon for a perfect holiday treat. With a buttery shortbread crust and a luscious lemon custard topping, these bars offer a refreshing burst of flavor that’s both sweet and tangy.

The image shows a close-up of a square dessert bar with three distinct layers placed on parchment paper over a white marbled surface. The bottom layer is light beige and looks like a soft crust, the middle layer is a deep red with a juicy, slightly chunky texture indicating a berry filling, and the top layer is a bright yellow glossy custard or gel layer dusted with white powdered sugar. Around the dessert bars, there are whole fresh red cranberries and two lemon halves with bright yellow skin and pale yellow inside, adding color contrast. The focus is on the front dessert square with more blurred squares in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag fresh cranberries (or frozen, not thawed)
1/2 cup water
1 cup granulated sugar, divided
2 large lemons, juiced
2 1/2 cups all-purpose flour, divided
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup unsalted butter, melted
4 large eggs, room temperature
Powdered sugar, for dusting

Instructions

Step 1: Rinse and pick through the cranberries. In a medium saucepan, combine cranberries, water, and 2/3 cup granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low. Cover with a splatter screen and simmer, stirring occasionally at first and then constantly, until the cranberries break down. Set aside to cool.
Step 2: Preheat the oven to 350°F (175°C). Line a 9-inch square baking dish with parchment paper, leaving overhang to lift the bars out easily.
Step 3: In a medium bowl, mix melted butter, vanilla extract, salt, and 2 cups of flour. Press this dough firmly and evenly into the prepared pan to form the crust.
Step 4: Bake the crust until lightly browned, about 15 minutes. Remove from oven and poke holes all over with a fork. Turn the oven off and let the crust cool.
Step 5: In a large bowl, whisk together the remaining 1/2 cup flour, 1/3 cup sugar, eggs, and lemon juice until smooth. Set aside.
Step 6: Once the crust has cooled, spread the cranberry filling evenly over it. Chill in the refrigerator for 30 minutes.
Step 7: Preheat the oven again to 350°F (175°C). Remove the pan from the fridge and pour the lemon mixture over the cranberry layer.
Step 8: Bake for 43-45 minutes or until the lemon custard is set and does not jiggle in the center.
Step 9: Cool the bars on a wire rack at room temperature for 2 hours, then refrigerate for 1 to 2 hours before serving.
Step 10: Lift the bars out using the parchment paper. Dust with powdered sugar and cut into squares. For clean slices, wipe the knife between cuts.

Tips & Variations

Use fresh lemons for the best tart flavor; bottled lemon juice won’t give the same brightness.
For a sweeter cranberry layer, add more sugar to taste while cooking the cranberries.
Try substituting orange zest or juice in the lemon layer for a slightly different citrus twist.
Make the bars a day ahead to allow flavors to meld and the bars to firm up perfectly.

Storage

Store the cranberry lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the fridge before serving. Reheat bars gently at room temperature or enjoy them chilled for the best texture.

How to Serve

A square tray of 16 lemon cranberry bars cut into equal squares, each bar showing a golden brown top layer dusted generously with powdered sugar. Beneath the top layer, a slightly translucent reddish cranberry filling peeks through the edges and cracks, contrasting with the light crust. The bars sit on parchment paper with cranberry stains, surrounded by whole red cranberries and a squeezed lemon half at the corner, all placed on a white marbled surface. A silver knife and a black-and-white checkered cloth are partially visible at the edges of the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

Yes, you can use frozen cranberries straight from the freezer without thawing. This helps maintain the tartness and texture in the filling.

Can these bars be made in advance?

Absolutely. These bars taste even better made a day ahead as they firm up nicely in the fridge and the flavors meld beautifully.

Lily Monroe