Cranberry Lemon Bars
Sweet meets tangy in these Cranberry Lemon Bars! With a buttery shortbread crust, gooey cranberry filling, and luscious lemon custard topping, this festive dessert is the perfect holiday treat.
🕒 Prep Time: 5 min | Cook Time: 1 hr 25 min | Cooling Time: 3 hr 15 min | Total Time: 4 hr 45 min
Why You’ll Love These Cranberry Lemon Bars
If you love zesty, fruity desserts, these bars are a dream come true! Fresh cranberries and tart lemon juice create a bold flavor combo, layered on buttery shortbread for the ultimate festive dessert. Perfect for Christmas gatherings, holiday baking trays, or anytime you crave something sweet and tangy.
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Cranberry Lemon Bars – Tangy Holiday Dessert with Fresh Cranberries
- Total Time: 4 hours 45 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Tangy, festive Cranberry Lemon Bars with a buttery shortbread crust, gooey cranberry layer, and luscious lemon custard—perfect for holiday dessert trays!
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 fresh lemon juice (about 3 lemons)
TOPPING
Powdered sugar (optional, for dusting)
Instructions
1. Rinse cranberries and discard any that look bad or squishy
2. In a saucepan, combine cranberries, water, and 6 tbsp sugar; bring to a boil over medium-high, then simmer 10–15 minutes (stir often) until berries break down; cool 30 minutes
3. Preheat oven to 325°F (163°C); line a 9-inch square pan with parchment (overhang helps lift) and grease well
4. Make crust: mix melted butter, 1/4 cup sugar, vanilla, and salt; stir in 1 cup + 1 tbsp flour until a thick dough forms; press evenly into pan
5. Bake crust 16–18 minutes until lightly golden; remove, poke all over with a fork; cool 20 minutes (turn oven off)
6. Make lemon layer: whisk 3 tbsp flour with 1 cup sugar; whisk in eggs, then lemon juice until smooth
7. Spread cooled cranberry mixture over crust to the edges; refrigerate 45 minutes to set
8. Preheat oven to 350°F (177°C); gently pour lemon layer over cranberry layer
9. Bake 43–45 minutes until center is set and no longer jiggles; cool 1 hour at room temp, then chill 1–2 hours
10. Dust with powdered sugar; lift out by parchment and cut into 16 squares (wipe knife between cuts for clean edges)
Notes
If using frozen cranberries, do not thaw first
Use fresh lemon juice for the brightest flavor
For extra lemony zing, add 2 teaspoons lemon zest to the crust dough
Storage: Refrigerate in an airtight container 6–7 days; bars freeze well up to 2 months
- Prep Time: 5 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert and Pastries
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 21g
- Sodium: 52mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 51mg
🍽️ Ingredients
Cranberry Layer:
- 8 oz fresh cranberries (or frozen, not thawed)
- 1/2 cup water
- 6 tbsp granulated sugar
Shortbread Crust:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup + 1 tbsp all-purpose flour
Lemon Layer:
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- 1/2 cup fresh lemon juice (about 3 lemons)
- Optional: powdered sugar for topping
👩🍳 Step-by-Step Instructions
- Rinse cranberries, discarding any soft or bad ones.
- In a saucepan, combine cranberries, water, and 6 tbsp sugar. Bring to a boil over medium-high heat. Reduce to medium-low, cover with a splatter screen, and simmer for 10–15 min until cranberries break down. Stir frequently. Cool for 30 min.
- Preheat oven to 325°F. Line a 9-inch square baking dish with parchment (with overhang for easy removal). Butter or spray well.
- For the crust: Mix melted butter, vanilla, sugar, and salt. Stir in flour until dough forms. Press evenly into pan.
- Bake 16–18 min until lightly golden. Remove, poke holes with fork, and let cool 20 min.
- For lemon layer: In a bowl, whisk flour and sugar. Add eggs, then lemon juice. Set aside.
- Spread cooled cranberry filling evenly over crust. Chill 45 min in fridge.
- Preheat oven to 350°F. Pour lemon mixture over cranberry layer. Bake 43–45 min until set (center shouldn’t jiggle).
- Cool 1 hr at room temp, then refrigerate 1–2 hrs before slicing.
- Sprinkle powdered sugar on top, cut into squares, and serve. 🍋✨
💡 Pro Tips and Tricks
- Frozen cranberries work perfectly—no need to thaw.
- Fresh lemon juice only! Bottled won’t give the same bright flavor.
- Add zest: Mix 2 tsp lemon zest into crust dough for extra citrus punch.
- Storage: Keep bars in an airtight container in the fridge for 6–7 days.
📊 Nutrition Info (per serving, 16 bars)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bar | 215 | 3g | 35g | 7g | 1g | 21g |
Disclaimer: Nutrition facts are estimates and may vary based on ingredients used. For exact values, consult a nutritionist.
FAQs
Can I make these ahead of time?
Yes! These bars taste even better after chilling overnight, making them perfect for holiday prep.
Can I freeze Cranberry Lemon Bars?
Absolutely! Wrap tightly in plastic and foil, then freeze up to 2 months. Thaw in fridge before serving.
Can I use dried cranberries?
No—stick with fresh or frozen cranberries for the best texture and flavor.
Conclusion
These Cranberry Lemon Bars are the perfect holiday dessert—sweet, tart, buttery, and festive! Whether for Christmas parties, cookie swaps, or a cozy family treat, they’re sure to impress. 🎄✨
📌 Save this recipe to your holiday dessert board and wow your guests with these tangy, beautiful bars!
