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Benjamin

Best Cranberry Lemon Bars Recipe - Simple & Delicious

Bright, tangy, and perfectly sweet, these Cranberry Lemon Bars are a refreshing twist on the classic lemon dessert. The buttery shortbread crust pairs beautifully with the luscious cranberry lemon filling, creating a treat that’s as stunning as it is delicious. Whether you’re making them for the holidays, a summer picnic, or a simple treat to enjoy with tea, these bars are guaranteed to impress everyone. Plus, they’re easy to make and bursting with vibrant flavor in every bite!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 -16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
For the Cranberry Lemon Filling:
  • 1 cup fresh or frozen cranberries
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup fresh lemon juice about 2-3 lemons
  • 1 tablespoon lemon zest
  • ¼ cup all-purpose flour
For Topping:
  • Powdered sugar optional, for dusting

Method
 

Prepare the Crust:
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Gradually mix in the flour and salt until the dough forms.
  4. Press the dough evenly into the bottom of the prepared baking pan.
  5. Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
Make the Cranberry Lemon Filling:
  1. In a small saucepan, combine the cranberries and ¼ cup of the sugar. Cook over medium heat, stirring occasionally, until the cranberries break down into a thick sauce (about 5-7 minutes). Let the sauce cool slightly.
  2. In a mixing bowl, whisk together the eggs, remaining sugar, lemon juice, lemon zest, and flour until smooth.
  3. Fold the cranberry sauce into the lemon mixture, stirring until well combined.
Assemble and Bake the Bars:
  1. Pour the cranberry lemon filling over the pre-baked crust, spreading it out evenly.
  2. Bake for 25-30 minutes, or until the filling is set and doesn’t jiggle when gently shaken.
  3. Remove from the oven and let the bars cool completely in the pan.
Slice and Serve:
  1. Once cooled, dust the bars with powdered sugar for a decorative finish.
  2. Slice into squares or rectangles and serve. Enjoy!

Notes

  • Fresh vs. Frozen Cranberries: Either works well for this recipe. If using frozen cranberries, thaw them slightly before cooking.
  • Zest First: Before juicing the lemons, make sure to zest them—it’s much easier this way!
  • Chill for Clean Slices: Refrigerate the bars for an hour before slicing for cleaner cuts.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

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