Print

Cranberry Lemon Bars | Best Cranberry Desserts for Thanksgiving & Christmas

Cranberry Lemon Bars with a buttery crust and tangy filling, perfect for Best Cranberry Desserts at the holiday table.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Cranberry Lemon Bars combine a buttery shortbread crust, a sweet-tart cranberry layer, and a bright lemon custard topping for a holiday dessert that feels fresh, festive, and unforgettable.

Ingredients

Scale

Cranberry Layer

  • 8 ounces fresh cranberries or frozen cranberries, not thawed
  • 1/2 cup water
  • 6 tablespoons granulated sugar

Shortbread Crust

  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup plus 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

Optional

 

  • Powdered sugar for dusting

Instructions

  1. Rinse the cranberries and sort through them carefully. Remove any berries that look bruised, mushy, or damaged.
  2. Place the cranberries, water, and 6 tablespoons of granulated sugar into a medium saucepan. Set the pan over medium-high heat and bring the mixture to a boil. Once it starts bubbling, lower the heat to medium-low and cover the pan with a splatter screen. Stir occasionally at the beginning, then more often as the cranberries begin to pop and soften. Continue simmering for 10 to 15 minutes, or until the berries fully break down into a thick cranberry mixture. Set it aside and let it cool for at least 30 minutes.
  3. Preheat the oven to 325°F. Line a 9-inch square baking dish with parchment paper, making sure the paper fits tightly with no open gaps. Leave a little extra hanging over the sides so you can lift the bars out later. Coat the parchment and pan lightly with butter or non-stick spray. Set the prepared dish aside.
  4. In a medium mixing bowl, stir together the melted butter, vanilla extract, 1/4 cup sugar, and salt until smooth. Add the flour and mix until a thick dough forms.
  5. Press the dough evenly into the bottom of the lined baking dish. Make sure the crust reaches all the way to the edges of the pan so the cranberry and lemon layers do not slip underneath it during baking.
  6. Bake the crust for 16 to 18 minutes, or until it turns lightly golden around the edges and on top. Remove it from the oven and prick it all over with a fork. Turn off the oven and let the crust cool for about 20 minutes.
  7. While the crust cools, make the lemon mixture. In a medium bowl, whisk together 3 tablespoons flour and 1 cup sugar. Add the eggs and whisk until the mixture looks smooth. Stir in the fresh lemon juice and mix well. Set the bowl aside.
  8. Once the crust has cooled, spread the cooled cranberry filling evenly over the surface. Smooth it out all the way to the edges so the layer stays uniform. Place the pan in the refrigerator for 45 minutes.
  9. Preheat the oven to 350°F. Remove the pan from the fridge. Slowly and carefully pour the lemon mixture over the cranberry layer. Bake for 43 to 45 minutes, or until the center looks set and no longer wobbles when you gently shake the pan.
  10. Transfer the pan to a wire rack and let the bars cool at room temperature for 1 hour. Then place them in the refrigerator for 1 to 2 hours so they finish firming up.
  11. To serve, lift the bars out of the pan using the parchment overhang and move them to a cutting board. Dust the top with powdered sugar, then cut into squares. For the neatest slices, wipe your knife clean between each cut.

Notes

  • Frozen cranberries work well and do not need to thaw before cooking.
  • Fresh lemon juice gives the best flavor, so avoid bottled juice if possible.
  • Use fresh cranberries, not dried cranberries or canned cranberry sauce.
  • For extra lemon flavor, add 2 teaspoons of lemon zest to the crust batter.
  • Store the bars in an airtight container in the refrigerator for 6 to 7 days.

Nutrition

Find it online: https://irmacooks.com/cranberry-lemon-bars/