Cranberry Lemon Bars Recipe
Introduction
Cranberry Lemon Bars are a perfect balance of tart and sweet, combining a buttery crust with a tangy lemon filling and a vibrant cranberry layer. These bars make a refreshing treat for any season, especially around the holidays.
Ingredients
- 1 (12-ounce/340-gram) bag fresh or frozen cranberries
- ¾ cup/150 grams granulated sugar
- 2 to 3 large lemons
- Nonstick cooking spray
- 1 ½ cups/190 grams all-purpose flour
- ⅓ cup/65 grams granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ¾ cup/170 grams unsalted butter (1 ½ sticks), melted and cooled
- 1 cup/200 grams granulated sugar
- ¼ cup/30 grams all-purpose flour
- ⅛ teaspoon fine sea salt
- 3 large eggs, at room temperature
- Powdered sugar (optional)
Instructions
- Step 1: Start preparing the cranberry layer by combining the cranberries, ¾ cup sugar, and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the pan and set the lemons aside.
- Step 2: Bring the mixture to a boil over medium-high heat, stirring occasionally. Continue boiling until the berries burst and the mixture becomes jammy, about 7 to 9 minutes. Remove from heat and set aside.
- Step 3: Preheat the oven to 350°F (175°C). Line a 9-by-13-inch baking pan with a large sheet of heavy aluminum foil, ensuring there are no gaps, and spray generously with nonstick cooking spray.
- Step 4: In a medium bowl, whisk together 1 ½ cups flour, ⅓ cup sugar, and 1 teaspoon salt. In another bowl, stir vanilla into the melted butter, then pour over the flour mixture and stir until dough forms a mass.
- Step 5: Press the dough evenly into the prepared pan. Bake until golden brown around the edges and dry on top, about 17 to 20 minutes.
- Step 6: While the crust bakes, squeeze juice from the 2 reserved zested lemons. You should have about ½ cup; juice a third lemon if needed.
- Step 7: In a medium bowl, whisk together 1 cup sugar, ¼ cup flour, and ⅛ teaspoon salt. Add eggs and whisk gently until just combined. Stir in the lemon juice until smooth.
- Step 8: After the crust cools for 5 minutes, spread the cranberry mixture evenly over it. Slowly pour the lemon mixture on top to keep distinct layers.
- Step 9: Return the pan to the oven and bake until the filling is set, about 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to firm up.
- Step 10: Using the foil, lift the bars out of the pan onto a cutting board. Cut into 24 squares, wiping the knife between cuts for clean slices. Dust with powdered sugar if desired before serving.
Tips & Variations
- For extra zing, add a teaspoon of lemon zest to the lemon filling for a brighter flavor.
- If fresh cranberries aren’t available, frozen work perfectly—no need to thaw before cooking.
- Use parchment paper instead of foil to line the pan for easier removal without risk of tearing.
- Add a handful of chopped pecans to the crust for added texture and flavor.
Storage
Store the cranberry lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month—wrap well and thaw overnight in the fridge before serving. For best texture, enjoy chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars actually taste better after chilling for several hours or overnight, making them ideal for preparing a day ahead.
Can I use lime instead of lemon?
Yes, substituting lime juice for lemon adds a different citrus flavor that pairs nicely with the tartness of cranberries.
Print
Cranberry Lemon Bars Recipe
- Total Time: 3 hours (including chilling time)
- Yield: 24 bars 1x
Description
These Cranberry Lemon Bars offer a perfect balance of tart cranberries and bright lemon flavor atop a buttery, golden crust. Ideal for holiday desserts or anytime you want a refreshing, fruity treat with a tangy twist and sweet finish.
Ingredients
Scale
Cranberry Layer
- 1 (12-ounce/340-gram) bag fresh or frozen cranberries
- ¾ cup/150 grams granulated sugar
- 3 tablespoons water
- Zest of 2 lemons
Crust
- 1 ½ cups/190 grams all-purpose flour
- ⅓ cup/65 grams granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ¾ cup/170 grams unsalted butter (1 ½ sticks), melted and cooled
Lemon Layer
- 1 cup/200 grams granulated sugar
- ¼ cup/30 grams all-purpose flour
- ⅛ teaspoon fine sea salt
- 3 large eggs, at room temperature
- Juice of 2 zested lemons (about ½ cup), plus juice of 1 more lemon if needed
Optional
- Powdered sugar, for dusting
Instructions
- Prepare Cranberry Layer: Combine cranberries, sugar, and water in a medium saucepan. Zest 2 lemons directly into the pan, reserving the lemons for later. Heat over medium-high, bringing the mixture to a boil while stirring occasionally. Continue boiling for 7 to 9 minutes until the berries burst and the mixture becomes thick and jammy, then remove from heat.
- Preheat Oven and Prepare Pan: Heat oven to 350°F (175°C). Line a 9-by-13-inch baking pan with heavy aluminum foil, ensuring full coverage with no gaps. Generously coat the foil with nonstick cooking spray.
- Make the Crust: In a medium bowl, whisk together flour, sugar, and salt. In another bowl, whisk vanilla extract into melted butter, then pour over the dry ingredients. Stir until a dough forms. Press the dough evenly into the prepared pan. Bake for 17 to 20 minutes until the edges are golden brown and the top is dry and golden.
- Prepare Lemon Layer: While the crust bakes, squeeze juice from the 2 reserved zested lemons; you should have about ½ cup. Add juice from an additional lemon if needed. In a medium bowl, whisk sugar, flour, and salt. Add eggs and whisk gently just until combined. Stir in the lemon juice until smooth.
- Assemble Bars: Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over it. Slowly and carefully pour the lemon mixture over the cranberry layer to keep the layers distinct.
- Bake the Bars: Return the pan to the oven and bake for 18 to 22 minutes until the lemon filling is set. Remove from oven and cool completely on a wire rack.
- Chill and Serve: Refrigerate the bars in the pan for at least 2 hours until cold and firm. Use the foil to lift bars out of the pan and place onto a cutting board. Cut into 24 squares, wiping the knife clean between cuts for neat slices. Dust with powdered sugar before serving if desired.
Notes
- Use fresh or frozen cranberries interchangeably; frozen cranberries do not need to be thawed before cooking.
- Ensure eggs are at room temperature to achieve a smooth, even lemon filling.
- Line the pan with foil to easily remove the bars for cutting and serving.
- Adjust lemon juice quantity for optimal tartness based on your taste.
- Store bars refrigerated in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry lemon bars, lemon bars, cranberry dessert, lemon dessert, tart bars, holiday dessert, fruit bars
