Print

Cranberry Lemon Bars Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

Cranberry Lemon Bars are a delightful holiday dessert featuring a tangy and tart combination of fresh cranberries and lemons atop a buttery shortbread crust. The bars have a luscious lemon custard topping, creating a perfect balance of sweet and tart flavors. These treats are ideal for Thanksgiving, Christmas, or any time you crave a refreshing citrus dessert.

Ingredients

Scale

Cranberry Filling

  • 1 bag fresh cranberries (about 12 ounces) or frozen (not thawed)
  • 1 cup water
  • 1 cup granulated sugar

Shortbread Crust

  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour, spooned and leveled

Lemon Layer

  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs, room temperature
  • 3/4 cup fresh lemon juice (from about 3 large lemons)

Topping

  • Powdered (confectioners’) sugar, for dusting

Instructions

  1. Prepare Cranberries: Rinse and pick through the cranberries to remove any stems or bad berries. In a medium saucepan, combine cranberries, water, and granulated sugar. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir occasionally, increasing to constant stirring as the cranberries break down. Simmer until all cranberries have burst and the mixture thickens, then set aside to cool.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch square baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars later.
  3. Make the Shortbread Crust: In a medium bowl, combine melted butter, vanilla extract, granulated sugar, and salt until smooth. Gradually mix in the flour until a thick dough forms. Press this dough firmly and evenly into the bottom of the prepared pan.
  4. Bake the Crust: Bake the crust for about 18-20 minutes until lightly golden. Remove from the oven, then poke the crust all over with a fork to prevent bubbling. Turn off the oven and allow the crust to cool.
  5. Prepare Lemon Filling: While the crust cools, in a large bowl whisk together granulated sugar and flour. Add eggs and mix well, then whisk in the fresh lemon juice until fully combined. Set aside.
  6. Chill Cranberry Layer on Crust: Pour the cooled cranberry filling evenly over the cooled crust. Place the baking dish in the refrigerator for 30 minutes to set.
  7. Bake Lemon Layer: Preheat the oven back to 350°F (175°C). Remove the cranberry crust from the refrigerator and pour the lemon filling evenly over the top. Bake for 43-45 minutes, or until the lemon custard is set and does not jiggle when gently shaken.
  8. Cool and Chill Bars: Remove the bars from the oven and place on a wire rack to cool at room temperature for 2 hours. Then cover and refrigerate for an additional 1-2 hours to fully firm up the layers.
  9. Serve: Using the parchment overhang, lift the bars from the pan and place on a cutting board. Dust with powdered sugar and cut into squares using a clean knife wiped between cuts for neat slices. Enjoy your tangy and refreshing cranberry lemon bars!

Notes

  • Fresh lemons give the best tart flavor; bottled lemon juice will not provide the same brightness.
  • You can use frozen cranberries but do not thaw them before cooking.
  • These bars can be made a day ahead and stored in the refrigerator; chilling helps them firm up and improves slicing.
  • For cleaner cuts, wipe the knife blade with a warm towel between slices.
  • If you prefer less tartness, reduce the lemon juice slightly or increase sugar in the topping.
  • Make sure eggs are at room temperature to prevent curdling in the lemon layer.

Keywords: cranberry lemon bars, lemon bars, cranberry bars, holiday dessert, tart cranberry dessert, shortbread crust, lemon custard, Christmas dessert, Thanksgiving dessert

Find it online: https://dinewithlily.com/cranberry-lemon-bars-recipe/