Cranberry Lemon Bars Recipe
Introduction
Cranberry Lemon Bars are a delightful combination of tart cranberries and bright lemon flavor baked into a buttery crust. These tangy and sweet bars are perfect for festive occasions or a refreshing treat any time of year.
Ingredients
- 8 ounces fresh cranberries (or frozen, not thawed)
- 1/2 cup water
- 6 tablespoons granulated sugar
- 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
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup lemon juice (fresh, about 3 lemons)
- Optional: powdered sugar for sprinkling on top
Instructions
- Step 1: Rinse and pick through the cranberries, discarding any that are bad or squishy.
- Step 2: In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low. Cover with a splatter screen and stir occasionally at first, then constantly to prevent burning. Simmer 10–15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
- Step 3: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring no gaps, with some overhang. Grease well with butter or non-stick spray. Set aside.
- Step 4: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon flour until combined. Press the dough evenly into the prepared pan, making sure it reaches all edges to prevent filling seepage.
- Step 5: Bake crust for 16–18 minutes until lightly browned. Remove and poke all over with a fork. Turn off the oven and let crust cool about 20 minutes.
- Step 6: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Add eggs and lemon juice, whisk until smooth. Set aside.
- Step 7: Pour cooled cranberry filling over the crust, spreading evenly to the edges. Refrigerate for 45 minutes.
- Step 8: Preheat oven to 350°F. Remove pan from fridge and carefully pour lemon mixture over cranberry layer. Bake 43–45 minutes until the center is set with no jiggle. Cool on wire rack at room temperature for 1 hour, then chill in fridge 1–2 hours.
- Step 9: Lift bars out using parchment overhang and place on a cutting board. Dust with powdered sugar if desired and cut into squares. For clean slices, wipe the knife between cuts.
Tips & Variations
- Use frozen cranberries straight from the freezer to maintain the bright tart flavor without extra moisture.
- Swap lemon juice with lime juice for a different citrus twist.
- Add a teaspoon of lemon zest to the lemon layer for extra brightness.
- For a gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
Storage
Store cranberry lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the fridge before serving. Reheat at room temperature or enjoy chilled for the best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries can be used without thawing. They hold their tartness well and may even help maintain the right consistency in the filling.
How do I get clean slices when cutting these bars?
To achieve clean slices, use a sharp knife and wipe it off with a warm, damp cloth between each cut to prevent sticking and ensure neat edges.
Print
Cranberry Lemon Bars Recipe
- Total Time: 2 hours 15 minutes
- Yield: 9 to 12 bars 1x
Description
Delightfully tangy and sweet Cranberry Lemon Bars featuring a buttery crust, a tart cranberry layer, and a smooth lemon custard topping. Perfect for a festive dessert or a refreshing treat with a balance of bright citrus and seasonal cranberry flavors.
Ingredients
Scale
For the Cranberry Filling
- 8 ounces fresh cranberries (or frozen, not thawed)
- 1/2 cup water
- 6 tablespoons granulated sugar
For the 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
For the Lemon Layer
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1/2 cup lemon juice (fresh, about 3 lemons)
For Serving (Optional)
- Powdered sugar, for sprinkling
Instructions
- Prepare Cranberries: Rinse and pick through cranberries, discarding any that are damaged or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low, cover with a splatter screen, and simmer 10-15 minutes until cranberries break down. Stir frequently to prevent burning. Set aside to cool for at least 30 minutes.
- Prep Baking Dish and Make Crust: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper with overhang and coat with butter or non-stick spray. In a bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Add 1 cup plus 1 tablespoon flour and combine to form dough. Press dough evenly into the prepared pan, ensuring it reaches edges to form a crust.
- Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove, poke holes all over with a fork, turn off the oven, and allow crust to cool 20 minutes.
- Mix Lemon Layer: In a bowl, whisk 3 tablespoons flour and 1 cup sugar. Add eggs and lemon juice, mixing until smooth. Set aside.
- Assemble Layers: Pour cooled cranberry filling evenly over cooled crust, spreading to edges without gaps. Refrigerate cranberry layer for 45 minutes.
- Bake Bars: Preheat oven to 350°F. Remove pan from refrigerator, carefully pour lemon mixture on top of cranberry layer. Bake for 43-45 minutes until lemon center is set and no longer jiggles.
- Cool and Serve: Allow bars to cool on a wire rack in the pan for 1 hour at room temperature, then refrigerate 1-2 hours. Lift bars out using the parchment overhang, dust with powdered sugar if desired, and slice into squares, wiping knife between cuts for clean edges.
Notes
- Use fresh cranberries for best texture, but frozen can be used if not thawed.
- Make sure the crust edges reach all sides to prevent filling from leaking underneath.
- Cooling cranberry filling before assembling prevents the crust from becoming soggy.
- The bars need thorough chilling after baking to set properly before slicing.
- Dusting with powdered sugar adds a festive look and subtle sweetness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry lemon bars, cranberry desserts, lemon bars, holiday dessert, baked bars, tart and sweet dessert
