Cranberry Lemon Bars
Prep Time: 20 minutes | Cook Time: 40 minutes | Chill Time: 3 hours | Total Time: 4 hours | Servings: 24 bars
Table of Contents
Why You’ll Love This Recipe
These Cranberry Lemon Bars deliver the perfect balance of tart cranberries and bright lemon on a buttery shortbread crust. They’re ideal for holiday gatherings, potlucks, or whenever you crave a refreshing citrus dessert. The vibrant ruby-red filling makes them as beautiful as they are delicious.
Perfect for: Holiday parties, Thanksgiving desserts, Christmas cookie exchanges, afternoon tea
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- ⅔ cup powdered sugar
- ¾ cup (12 tbsp) butter, melted
For the Cranberry Lemon Filling
- 12 oz fresh cranberries (about 3 cups)
- Zest of 1 large lemon
- 1 cup granulated sugar, divided
- ¼ cup water
- ½ cup fresh lemon juice (about 2-3 lemons)
- 2 large eggs
- 2 large egg yolks
- 4 tbsp butter
- ¼ cup all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
Make the Crust
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Mix flour and powdered sugar in a large bowl. Add melted butter and stir until crumbly but holds together when pressed.
- Press mixture evenly into prepared pan using your hands or the bottom of a measuring cup.
- Bake 15-20 minutes until edges just begin to turn golden. Keep oven on.
Make the Filling
- Cook cranberries: Combine cranberries, lemon zest, ¾ cup sugar, and water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to medium-low. Cook 15 minutes, stirring frequently, until cranberries break down completely.
- Puree: Remove from heat. Use an immersion blender to blend until smooth, or transfer to a blender (cool 5 minutes first for safety).
- Add remaining ingredients: Stir in lemon juice, remaining ¼ cup sugar, and 4 tbsp butter until fully melted and combined.
- Temper eggs: In a small bowl, whisk together eggs and egg yolks. Slowly whisk in 6 tablespoons of hot cranberry mixture, one tablespoon at a time, to prevent scrambling.
- Combine: Whisk tempered egg mixture back into the cranberry mixture. Add ¼ cup flour and whisk until smooth.
- Strain (optional): For silky-smooth bars, pour mixture through a fine-mesh sieve to remove cranberry skins and seeds.
- Assemble: Pour filling over baked crust and spread evenly.
- Bake 20-25 minutes until center is set and no longer jiggly.
Cool and Serve
- Cool at room temperature for 1 hour, then refrigerate at least 2 hours (or overnight).
- Cut: Use parchment overhang to lift bars from pan. Dust with powdered sugar if desired. Cut with a sharp knife dipped in hot water, wiping between cuts.
Pro Tips
✓ Fresh vs. frozen cranberries: Fresh is best, but frozen works too—use directly from freezer without thawing
✓ Make ahead: These bars taste even better the next day and can be made 1-2 days ahead
✓ Clean cuts: The hot knife trick and wiping between cuts is essential for professional-looking bars
✓ Sweetness level: Adjust sugar in filling (use up to 1¼ cups total) if you prefer sweeter bars
✓ No immersion blender? A regular blender works fine, or use a potato masher for a chunkier texture
Storage Instructions
Refrigerator: Store in an airtight container for 3-5 days Freezer: Wrap individually in plastic wrap, then foil. Freeze up to 3 months. Thaw in refrigerator overnight.
Variations
Cranberry Orange Bars: Replace lemon with orange zest and juice Cream Cheese Layer: Spread 8 oz softened cream cheese mixed with ¼ cup sugar over crust before adding cranberry filling Nutty Crust: Add ½ cup finely chopped pecans or almonds to the crust Mixed Berry: Use half cranberries, half raspberries for a deeper berry flavor
FAQs
Can I use other fruits? Yes! Try raspberries, blueberries, blackberries, or cherries. Cooking time may vary slightly.
Why do I need to temper the eggs? Tempering gradually raises the egg temperature, preventing them from scrambling when added to the hot mixture.
Can I skip straining the filling? Absolutely. Straining creates a smoother texture, but the bars are delicious either way.
Do these need to be refrigerated? Yes, due to the egg-based filling. They can sit at room temperature for serving (1-2 hours) but should be stored cold.
Can I double this recipe? Yes! Use two 9×13 pans or one large sheet pan. Adjust baking time as needed.
Serving Suggestions
Serve chilled or at room temperature with:
- Fresh whipped cream
- Vanilla ice cream
- A cup of hot tea or coffee
- Fresh mint garnish
Nutrition per bar (approximate): 150 calories | 6g fat | 23g carbs | 2g protein
Cranberry Lemon Bars
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- ⅔ cup powdered sugar
- ¾ cup butter, melted (12 tbsp)
For the Cranberry Lemon Filling
- 12 oz fresh cranberries (about 3 cups)
- 1 zest of 1 large lemon
- 1 cup granulated sugar, divided
- ¼ cup water
- ½ cup fresh lemon juice (about 2-3 lemons)
- 2 large eggs
- 2 large egg yolks
- 4 tbsp butter
- ¼ cup all-purpose flour
- powdered sugar for dusting (optional)
Instructions
Make the Crust
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Mix flour and powdered sugar in a large bowl. Add melted butter and stir until crumbly but holds together when pressed.
- Press mixture evenly into prepared pan using your hands or the bottom of a measuring cup.
- Bake for 15-20 minutes until edges just begin to turn golden. Keep oven on.
Make the Filling
- Combine cranberries, lemon zest, ¾ cup sugar, and water in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to medium-low. Cook for 15 minutes, stirring frequently, until cranberries break down completely.
- Remove from heat. Use an immersion blender to blend until smooth, or transfer to a blender (cool 5 minutes first for safety).
- Stir in lemon juice, remaining ¼ cup sugar, and 4 tbsp butter until fully melted and combined.
- In a small bowl, whisk together eggs and egg yolks. Slowly whisk in 6 tablespoons of hot cranberry mixture, one tablespoon at a time, to prevent scrambling.
- Whisk tempered egg mixture back into the cranberry mixture. Add ¼ cup flour and whisk until smooth.
- Pour mixture through a fine-mesh sieve (optional) to remove cranberry skins and seeds.
- Pour filling over baked crust and spread evenly.
- Bake for 20-25 minutes until center is set and no longer jiggly.
Cool and Serve
- Cool at room temperature for 1 hour, then refrigerate at least 2 hours (or overnight).
- Use parchment overhang to lift bars from pan. Dust with powdered sugar if desired. Cut with a sharp knife dipped in hot water, wiping between cuts.