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Cranberry Lemon Bars

Tangy Cranberry Lemon Bars That Will Brighten Your Holidays

Try these Cranberry Lemon Bars for a perfect blend of tartness and sweetness, making them a must-try holiday dessert.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Layer
  • 2 cups fresh cranberries or frozen cranberries, no thawing needed
  • 1 cup water
  • 1 cup granulated sugar adjust to taste
For the Shortbread Crust
  • 1 cup unsalted butter or salted butter, omit added salt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract or almond extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour or gluten-free 1:1 flour
For the Lemon Layer
  • 1 cup granulated sugar adjust to taste
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • 1/2 cup fresh lemon juice freshly squeezed

Equipment

  • Medium saucepan
  • mixing bowl
  • 9-inch square baking dish
  • whisk

Method
 

Step-by-Step Instructions for Cranberry Lemon Bars
  1. Prepare Cranberry Mixture: Rinse and sort through the cranberries, combine with water and sugar in a saucepan, boil, then simmer for 10-15 minutes and cool for 30 minutes.
  2. Make Shortbread Crust: Preheat oven to 325°F (163°C), mix melted butter, sugar, vanilla, flour, and salt, press into a baking dish, bake for 16-18 minutes and cool for 20 minutes.
  3. Prepare Lemon Custard: Whisk sugar, flour, and eggs until smooth, then stir in lemon juice.
  4. Layer and Bake: Pour cranberry mixture over cooled crust, chill for 45 minutes, pour lemon custard over, bake at 350°F (177°C) for 43-45 minutes.
  5. Cool and Serve: Let bars cool at room temperature for 1 hour, then refrigerate for 1-2 hours before slicing and serving.

Notes

For clean slices, wipe your knife with a damp cloth between cuts. Prepare bars a day in advance for best results.