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+ servings
A stack of three lemon cranberry bars.
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4.85 from 13 votes

Cranberry Lemon Bars

Cranberry Lemon Bars boast quite a tangy flavor since they are filled with fresh cranberries AND tart lemons! With its buttery shortbread crust, gooey layer of cranberry, and luscious topping of lemon custard, this is one delicious holiday dessert.
Prep Time5 minutes
Cook Time1 hour 25 minutes
Cooling Time3 hours 15 minutes
Total Time4 hours 45 minutes
Course: Dessert and Pastries
Cuisine: American
Servings: 16
Calories: 215kcal

Ingredients

Cranberry 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 Layer

  • 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

  • Rinse and pick through the cranberries. Discard any that look bad or squishy.
  • 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.
  • Preheat oven to 325°F. Line a 9-inch square baking dish with aluminum foil 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • Frozen cranberries. If you are using frozen cranberries, they do not need to be thawed before using.
  • Fresh juice. Using fresh lemon juice, not the bottled stuff, will give you the best results and flavor.
  • Fresh cranberry. Use fresh tart cranberries (or frozen), just not dried cranberries or canned cranberry sauce.
  • Extra lemony. Add 2 teaspoons of lemon zest to the crust batter for more lemon flavor.
  • Bars will last 6-7 days in the refrigerator in an airtight container.
 
 
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 

Nutrition

Calories: 215kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 52mg | Potassium: 53mg | Fiber: 1g | Sugar: 21g | Vitamin A: 244IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg