Lemon and Cranberry

These cranberry lemon bars are bright and full of fresh flavor. They’re great as a chill snack or a fun dessert for gatherings. The zing of lemon combined with the sharpness of cranberries gives a nice twist to your usual bars, all on top of a rich, crumbly crust. Easy to make anytime and sure to impress guests.

I first whipped up these bars for a holiday dessert contest, and they quickly became everyone’s go-to favorite. Now, they’re a staple at our celebrations when I want to bring something different to the table.

Gather Your Ingredients

• Cold unsalted butter: Half a cup, cubed, is key for a flaky and tender crust — pick a good quality brand for the best flavor
• Water: Half cup to help cook down the cranberries into a thick jam
• Fresh or frozen cranberries: Eight ounces, no need to thaw if frozen, add gorgeous color and a tart kick
• Granulated sugar: Six tablespoons for the cranberry swirl sweetens things up
• Vanilla extract: A teaspoon to bring warmth to the crust
• Eggs: Three large at room temp, give the filling that smooth, set texture
• Granulated sugar: One cup used in the lemon filling balances the citrus zing
• All-purpose flour: One cup plus one tablespoon for the crust to give it body and structure
• All-purpose flour: Three tablespoons in the lemon filling help make it a bit thicker
• Granulated sugar: Quarter cup to lightly sweeten the crust
• Salt: Half teaspoon for the lemon filling to keep the sweetness just right
• Salt: Quarter teaspoon in the crust to boost all the flavors without being obvious
• Lemon juice: Half cup freshly squeezed adds that bright, citrus punch — fresh always tastes better
• Lemon zest: Two tablespoons finely grated amps up the lemon taste and aroma in the filling
• Lemon zest: Half teaspoon optional in the cranberry swirl for extra citrus notes
• Powdered sugar: Optional for dusting on top to add a nice-looking finish and soft sweetness
• Unsalted butter: Half cup melted and cooled enriches the lemon filling with a creamy feel

How to Make It

Get Oven and Pan Ready

Set your oven to 350 degrees Fahrenheit and put the rack in the middle. Line a 9 by 13 inch pan with parchment paper, leaving the paper hanging over the long edges. This will help you lift out the bars easily later. You can spray a bit of non-stick spray under the parchment to keep it from sliding around.

Mix Up the Crust

In a bowl, stir together the flour, sugar, and salt. Toss in the cold cubed butter. Use your hands or a pastry cutter to blend it all until the mix looks like chunky crumbs with pea-sized bits in it. Press this evenly into the bottom of your pan. Bake for 15 to 18 minutes until the edges get a light golden shade. Take it out and let it cool a little.

Whip the Lemon Filling

In a big bowl, mix sugar, flour, and salt. In another bowl, beat the eggs until smooth. Pour the eggs into the sugar mixture and stir until fully combined. Then add fresh lemon juice and grated zest. Fold in the melted butter carefully until everything is mixed well.

Cook the Cranberry Swirl

Put the cranberries, sugar, water, and optional lemon zest in a small pan. Heat over medium stove heat, stirring now and then, for about 5 to 7 minutes until the berries pop and the mix thickens into a jam-like texture. Take it off the heat and mash some cranberries to the texture you like. Let it cool a bit.

Put it Together and Bake

Pour the lemon filling on top of the crust. Spoon the cranberry mix on top in dollops. Take a knife or skewer and swirl the berries lightly through the lemon layer so you get pretty designs but don’t overdo it. Bake for 30 to 45 minutes until the filling is mostly firm but a little soft in the center. Cool completely on a wire rack before using the parchment edges to lift out the bars. If you want, sprinkle powdered sugar on top before cutting.

One thing I really love is how the cranberry swirl adds a jewel-tone color and a tart punch that sits perfectly against the lemon’s bright flavors. I always get smiles when I bring these to family get-togethers because they look cheerful and taste like little bites of sunshine.

Flavor Boosters

Keep these bars in an airtight container in your fridge. They’ll stay fresh and crisp for three to four days. If you want to keep them longer, wrap each piece tightly and freeze for up to three months. Just thaw at room temp before digging in.

Serving Suggestions

These bars taste great cold or at room temperature. Try them with a scoop of vanilla ice cream or a dollop of whipped cream for a nice touch. They’re also wonderful gifts wrapped in parchment and tied with a ribbon.

Creative Twists

For spring and summer, swap the cranberry swirl with fresh raspberries or strawberries for a lighter vibe. Toss in a teaspoon of poppy seeds to the crust for a little extra fun. Around the holidays, try adding warm spices like cinnamon or nutmeg to the crust or filling for cozy flavors.

This treat hits a perfect mix of sweet and tart with a beautiful look that’s sure to wow. Keep these tips handy for spot-on bars every time.

Common Questions About This Recipe

→ How do I store this dish?

Keep it fresh by putting it in a sealed container in the fridge for up to three days.

→ Can I use frozen cranberries?

Definitely, just add frozen cranberries straight in without thawing for the best swirl effect.

→ Is this suitable for gluten-free diets?

It’s made with regular flour but you can swap for gluten-free flour if you need to.

→ How do I prevent the crust from sticking?

Line your pan with parchment paper and spray it lightly with cooking spray so it pulls out easily.

→ Can I make this ahead of time?

For sure, you can make it the day before and keep it chilled until you're ready to eat.