Jump to Recipe Print RecipeAs I flipped through cherished family recipes, a vibrant memory sparked when I stumbled upon the classic Cranberry Lemon Bars. This tangy dessert brilliantly captures the essence of the holiday season, pairing the tartness of fresh cranberries with a zesty lemon custard over a buttery shortbread crust. What I adore most about these bars is their make-ahead convenience, making them a breeze to whip up for festive gatherings or cozy family dinners. Plus, they provide a refreshing escape from overly sweet treats! With each slice, you’ll experience a perfect balance of flavors that’s sure to impress. Ready to transform your dessert game and get a taste of nostalgia? Let’s dive into this delightful recipe! Why You’ll Love These Cranberry Lemon Bars Simplicity at its best: The clear instructions and make-ahead convenience mean you can easily whip these up without stress. Vibrant flavors shine in every bite thanks to the perfect balance of tart cranberries and zesty lemon custard. Perfect for gatherings: These bars are an impressive yet easy dessert to bring to holiday parties or family dinners, sure to please guests of all ages. Versatile options allow you to mix things up; try adding lime juice for a citrus twist or using leftover cranberry sauce for a quick shortcut! Irresistible texture: Enjoy the contrast of the buttery shortbread crust with the gooey cranberry layer and creamy lemon custard topping. Make these Cranberry Lemon Bars your new go-to for fresh, tangy dessert inspiration! Cranberry Lemon Bars Ingredients Get Ready to Bake! For the Cranberry Layer Fresh Cranberries – Provides tartness and flavor. Substitution: Frozen cranberries (do not thaw). Water – Used to simmer the cranberries and create a sauce. Granulated Sugar – Adds sweetness to balance the tart cranberries. For the Shortbread Crust Unsalted Butter – Adds richness and moisture to the shortbread crust. Vanilla Extract – Enhances the overall flavor profile. Salt – Balances sweetness in the crust. All-Purpose Flour – Provides structure and texture. For the Lemon Layer Eggs – Acts as a binder and texture agent in the lemon layer. Fresh Lemon Juice – Essential for the tangy custard topping. Note: Fresh juice is preferred over bottled for best flavor. Granulated Sugar – Brings sweetness to the lemon custard. Flour – Helps to thicken the lemon layer. For Finishing Touches Powdered Sugar – Adds a decorative touch when serving. Gather these ingredients, and you’re on your way to creating scrumptious Cranberry Lemon Bars that are sure to brighten any occasion! Step‑by‑Step Instructions for Cranberry Lemon Bars Step 1: Prepare Cranberry Layer Rinse the fresh cranberries thoroughly and place them in a saucepan with 1/2 cup of water and 6 tablespoons of granulated sugar. Bring the mixture to a boil over medium heat, then reduce to a simmer for 10-15 minutes, stirring occasionally, until the cranberries have broken down and resemble a chunky sauce. Allow the mixture to cool for at least 30 minutes. Step 2: Preheat Oven Set your oven to 325°F (163°C) and ensure it’s fully preheated by the time you start baking. Meanwhile, line a 9-inch square baking dish with parchment paper, leaving some overhang for easy removal later. This will ensure that your Cranberry Lemon Bars come out perfectly without sticking. Step 3: Make Shortbread Crust In a mixing bowl, combine 1/2 cup melted unsalted butter, 1 teaspoon vanilla extract, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 1 cup plus 1 tablespoon all-purpose flour. Stir until the mixture becomes a soft dough. Press this dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 16-18 minutes, or until the crust is lightly golden brown; set aside to cool for 20 minutes. Step 4: Combine Lemon Layer Ingredients In another bowl, whisk together 3 tablespoons of flour, 1 cup of granulated sugar, 3 large eggs, and 1/2 cup of fresh lemon juice until smooth. The mixture should be well combined and slightly frothy, indicating that it’s ready to pour over the cranberry layer once we finish. Step 5: Layer Bars Spread the cooled cranberry mixture evenly over the cooled shortbread crust in the baking dish. Ensure it covers the entire surface to provide that delightful tang in your Cranberry Lemon Bars. Refrigerate this layer for about 45 minutes to allow it to set slightly before adding the lemon custard layer. Step 6: Bake with Lemon Layer Increase the oven temperature to 350°F (177°C). Carefully pour the lemon layer mixture over the cold cranberry layer, ensuring an even distribution. Bake for 43-45 minutes or until the lemon layer is set and slightly firm to the touch; it should not jiggle in the middle. Once done, cool the bars on a wire rack. Step 7: Serve After the bars have cooled at room temperature, refrigerate them for 1-2 hours to achieve the best texture before slicing. Once chilled, dust with powdered sugar for an elegant finish. Cut into squares and arrange on a serving platter to share your irresistible Cranberry Lemon Bars! Make Ahead Options These Cranberry Lemon Bars are a fantastic choice for meal prep, saving you time during busy holiday weeks! You can prepare the cranberry layer up to 24 hours in advance by simmering the cranberries and storing them in the fridge. Additionally, you can bake the shortbread crust ahead of time and keep it covered at room temperature for up to 3 days. To maintain their quality, ensure the crust is completely cool before covering it to avoid sogginess. When you’re ready to serve, simply layer the chilled cranberry mixture over the crust, pour on the lemon custard layer, and bake as directed. Enjoy the ease of delicious desserts with this make-ahead approach! How to Store and Freeze Cranberry Lemon Bars Fridge: Store your Cranberry Lemon Bars in an airtight container in the refrigerator for up to 6-7 days. This keeps them fresh and tangy. Freezer: If you want to make them ahead of time, freeze the uncut bars. Wrap tightly in plastic wrap and then foil; they’ll stay good for up to 3 months. Thawing: To enjoy frozen bars, thaw them overnight in the refrigerator before serving. This helps maintain their delightful texture. Reheating: If desired, you can lightly warm individual squares in the microwave for about 10-15 seconds, just enough to soften them without losing their irresistible tangy flavor. Cranberry Lemon Bars Variations & Substitutions Feel free to make these delightful bars your own with some fun twists and substitutions! Lime Twist: Substitute fresh lemon juice with lime juice for a zesty alternative that brightens each bite. Citrus Zest: Add 2 teaspoons of lemon or lime zest to the shortbread crust for an extra burst of citrus flavor. Leftover Sauce: Replace fresh cranberries with leftover cranberry sauce for a quicker version of these bars; just adjust the sugar accordingly. Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-friendly treat. Herb Infusion: Incorporate fresh herbs like rosemary or thyme into the crust for a unique herbal note that pairs beautifully with the tart fruit. Added Spice: Enhance flavor by mixing in 1 teaspoon of cinnamon or ginger to the lemon layer for warmth and depth. Nutty Crunch: Fold in 1/2 cup of chopped nuts, like walnuts or pecans, into the cranberry layer for added texture and a delightful crunch. Dairy-Free: Swap out the butter for coconut oil or vegan butter to create a dairy-free version while keeping that rich taste. Explore these variations to create your perfect version of cranberry lemon bars. If you’re in the mood for more fruity desserts, you might also enjoy Raspberry Lemon Heaven or the refreshing Lemon Dessert One. Happy baking! Expert Tips for Your Cranberry Lemon Bars Crust Edges: Make sure the shortbread crust reaches all the way to the edges of the pan to prevent the lemon layer from leaking. Fresh Is Best: Always use fresh lemon juice for the lemon layer; it significantly enhances the flavor of your Cranberry Lemon Bars. Cooling Matters: Allow the bars to cool completely before refrigerating for the best texture. They firm up beautifully when chilled! Clean Cuts: For neat slices, wipe your knife with a damp cloth between cuts to avoid mess, achieving those perfect square pieces. Storage Tips: Keep your bars in an airtight container in the fridge for up to a week, making them a great make-ahead dessert option. What to Serve with Tangy Cranberry Lemon Bars These delightful treats deserve the perfect companions to enhance your dessert table experience. Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the tartness of the bars, creating a delightful contrast in temperature and texture. Fresh Whipped Cream: Light and airy, whipped cream adds a touch of elegance while balancing the tart and sweet flavors of the lemon bars. Berry Medley: A mix of fresh strawberries, blueberries, and raspberries brings bright bursts of flavor, emphasizing the cranberry’s tanginess and providing a refreshing bite. Mint Garnish: Simple yet effective, fresh mint leaves add a vibrant pop of color and a burst of freshness that will elevate the whole dessert experience. Tea or Coffee: A warm cup of chamomile tea or rich coffee pairs beautifully with the sweet-tart combination, enhancing your tasting journey. Sparkling Water with Citrus: Refreshing sparkling water with a slice of lemon or lime adds a zesty touch that complements the cranberry lemon bars perfectly. Chocolate Drizzle: For a sweet twist, drizzle some melted dark chocolate over the bars; the richness of the chocolate enhances their flavor profile beautifully. With these sumptuous pairings, your Cranberry Lemon Bars will shine even brighter at your next gathering! Cranberry Lemon Bars Recipe FAQs How do I select fresh cranberries for this recipe? Absolutely! When selecting fresh cranberries, look for berries that are bright and firm, avoiding any that are wrinkled or have dark spots all over. Fresh cranberries should be vibrant in color and have a nice bounce when you press them. If you can’t find fresh ones, frozen cranberries work perfectly—just don’t thaw them! What is the best way to store leftover Cranberry Lemon Bars? Very simply, place your Cranberry Lemon Bars in an airtight container and keep them in the refrigerator for up to 6-7 days. They’ll stay fresh and delicious, perfect for enjoying over a week! Just remember to allow them to chill completely for the best texture before sealing. Can I freeze these Cranberry Lemon Bars, and how? Yes, you can! To freeze uncut bars, wrap them tightly in plastic wrap, then wrap in foil to prevent freezer burn. They will last up to 3 months in the freezer. For thawing, simply place them in the refrigerator overnight before serving to ensure they retain their wonderful texture and flavor. What should I do if my lemon layer doesn’t set properly? If your lemon layer isn’t setting, it might require a bit more baking time. Ensure that you’re using fresh eggs and lemon juice, as these ingredients are vital for setting. Check for doneness by gently shaking the pan; it should not jiggle in the center. If it’s still wobbly, bake for an additional 5-10 minutes and keep an eye on it! Are there any dietary considerations I should know for this recipe? Yes! If you’re making these bars for someone with gluten sensitivities, you can substitute all-purpose flour with a gluten-free blend. For those concerned about allergies, make sure to inform guests that it contains eggs and dairy. Also, for pet owners, ensure that these bars are kept away from dogs, as both lemons and cranberries can be harmful to them if consumed in large amounts. Zesty Cranberry Lemon Bars for a Refreshing Holiday Treat These Cranberry Lemon Bars combine tart cranberries and zesty lemon custard, creating a refreshing dessert for the holiday season. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hrCooling Time 30 minutes minsTotal Time 2 hours hrs Servings: 12 barsCourse: DessertsCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cranberry Layer2 cups fresh cranberries Substitution: Frozen cranberries (do not thaw).1/2 cup water6 tablespoons granulated sugarFor the Shortbread Crust1/2 cup unsalted butter melted1 teaspoon vanilla extract1/4 teaspoon salt1 1/4 cups all-purpose flourFor the Lemon Layer3 large eggs1/2 cup fresh lemon juice Fresh juice is preferred over bottled for best flavor.1 cup granulated sugar3 tablespoons flourFor Finishing Touchespowdered sugar for dusting adds a decorative touch Equipment 9-inch square baking dishSaucepanMixing Bowlwhisk Method Prepare Cranberry LayerRinse the fresh cranberries thoroughly and place them in a saucepan with 1/2 cup of water and 6 tablespoons of granulated sugar. Bring the mixture to a boil over medium heat, then reduce to a simmer for 10-15 minutes, stirring occasionally, until the cranberries have broken down and resemble a chunky sauce. Allow the mixture to cool for at least 30 minutes.Preheat OvenSet your oven to 325°F (163°C) and ensure it's fully preheated by the time you start baking. Meanwhile, line a 9-inch square baking dish with parchment paper, leaving some overhang for easy removal later.Make Shortbread CrustIn a mixing bowl, combine 1/2 cup melted unsalted butter, 1 teaspoon vanilla extract, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 1 cup plus 1 tablespoon all-purpose flour. Stir until the mixture becomes a soft dough. Press this dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 16-18 minutes, or until the crust is lightly golden brown; set aside to cool for 20 minutes.Combine Lemon Layer IngredientsIn another bowl, whisk together 3 tablespoons of flour, 1 cup of granulated sugar, 3 large eggs, and 1/2 cup of fresh lemon juice until smooth.Layer BarsSpread the cooled cranberry mixture evenly over the cooled shortbread crust in the baking dish. Refrigerate this layer for about 45 minutes to allow it to set slightly before adding the lemon custard layer.Bake with Lemon LayerIncrease the oven temperature to 350°F (177°C). Carefully pour the lemon layer mixture over the cold cranberry layer, ensuring an even distribution. Bake for 43-45 minutes or until the lemon layer is set and slightly firm to the touch; it should not jiggle in the middle. Once done, cool the bars on a wire rack.ServeAfter the bars have cooled at room temperature, refrigerate them for 1-2 hours to achieve the best texture before slicing. Once chilled, dust with powdered sugar for an elegant finish. Cut into squares and arrange on a serving platter. Nutrition Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 50mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg NotesFor neat slices, wipe your knife with a damp cloth between cuts to avoid mess. Store in an airtight container in the fridge for up to a week. Tried this recipe?Let us know how it was!
