Best Cranberry Lemon Bars (Print-Friendly Version)

Enjoy the holiday season with these cranberry lemon bars that combine a crumbly shortbread crust, sweet-tart cranberry middle, and zesty lemon top layer. Perfect for your Thanksgiving, Christmas, or any holiday dessert table. Save & click.

# Ingredients You’ll Need:

→ For the Cranberry Layer

01 - 2 cups fresh or frozen cranberries (about 8 ounces, no need to thaw if frozen)
02 - 1/2 cup water
03 - 6 tablespoons white sugar

→ For the Shortbread Crust

04 - 1/2 cup unsalted butter, melted and cooled slightly
05 - 1/4 cup white sugar
06 - 1/4 teaspoon salt
07 - 1 cup plus 1 tablespoon all-purpose flour, gently measured and leveled
08 - 1 teaspoon vanilla extract

→ For the Lemon Custard

09 - 3 large eggs
10 - 1 cup white sugar
11 - 3 tablespoons all-purpose flour
12 - 1/2 cup fresh lemon juice (roughly 3-4 lemons, strained after squeezing)

→ For Garnish

13 - Powdered sugar, for dusting on top

# How to Make It:

01 - Wash cranberries and toss out any soft or bruised ones. Mix cranberries, water, and 6 tablespoons sugar in a medium pot. Bring the mix to a light boil over medium-high heat. Turn heat down to medium-low, put a lid or splatter guard on to catch the popping berries, and cook for 10-15 minutes, stirring often. Keep cooking until all berries have popped and the mix gets thick like jam. Let it cool for at least 30 minutes.
02 - Heat your oven to 325°F. Put parchment in a 9-inch square pan with extra hanging over two sides so you can lift the bars out later. Make sure the paper covers all sides and corners fully. Brush a bit of butter or spray with cooking oil.
03 - In a bowl, mix the melted butter, vanilla, 1/4 cup sugar, and salt until well blended. Add 1 cup plus 1 tablespoon flour and stir until you get a thick, smooth dough.
04 - Push the dough firmly into the bottom of your pan, making it flat and even. You can use your hands or the bottom of a cup to pack it down nicely. Bake for 16-18 minutes until the edges turn slightly golden and the crust feels firm. Take it out and poke holes all over with a fork right away to let steam escape. Let the crust cool on a rack for 20 minutes.
05 - In a bowl, mix 3 tablespoons flour with 1 cup sugar. Add the eggs and beat until smooth. Pour in the fresh lemon juice and whisk until the mixture looks light yellow and slightly foamy. Let it sit at room temp while you finish the next step.
06 - Spread the cooled cranberry mix evenly across the cooled crust, going all the way to the edges. Make the top smooth. Put the pan in the fridge for 45 minutes to firm up the cranberry layer.
07 - Heat oven to 350°F. Get the pan from the fridge. Carefully pour the lemon custard over the firm cranberry layer, making sure it's even. Bake for 43-45 minutes until the custard is set and doesn't wobble when you gently shake the pan. You might see tiny bubbles on top.
08 - Take the pan out of the oven. Let it cool on a wire rack for 1 hour at room temperature. Then put it in the fridge and chill for 1-2 hours so all layers set properly and you can cut clean slices.
09 - Use the parchment paper handles to lift the bars out onto a cutting board. Sprinkle loads of powdered sugar through a sieve to cover the top evenly. Cut into squares with a sharp knife, wiping the blade clean after each cut. Enjoy them cold or at room temperature.

# Extra Suggestions:

01 - Keep these bars in a sealed container in the fridge for up to a week, with parchment between layers to stop them from sticking together.
02 - Don't use bottled lemon juice, it won't taste as bright. Freshly squeezed lemons make all the difference.
03 - Make sure each layer cools completely before adding the next one. This keeps the colors from mixing and makes prettier bars.
04 - Only add the powdered sugar right before you serve them so it doesn't melt away.
05 - Clean your knife between cuts for the prettiest squares.

Return