Tart, Sweet, and Buttery Delight

Cranberry Lemon Bars are the perfect combination of tart cranberries, zesty lemon, and buttery crust.

They are ideal for holiday baking, festive parties, or a sweet afternoon treat. This recipe creates bright, tangy bars with a soft lemon layer and a crisp, buttery base—guaranteed to impress family and friends.

INGREDIENTS

For the crust:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt

For the lemon cranberry filling:

• 3 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1 cup fresh or frozen cranberries, chopped

For garnish:

• Powdered sugar, for dusting

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving edges overhanging for easy removal.
2. Make the crust: In a large bowl, cream together butter and sugar until light and fluffy. Mix in flour and salt until dough forms. Press evenly into the prepared pan.
3. Bake the crust: Bake for 15–20 minutes until lightly golden. Remove from oven and let cool slightly.
4. Prepare the filling: In a medium bowl, whisk together eggs, sugar, flour, lemon juice, and lemon zest until smooth. Fold in chopped cranberries.
5. Bake with filling: Pour lemon cranberry mixture over the crust. Return to oven and bake 25–30 minutes, or until filling is set and lightly golden at the edges.
6. Cool and set: Allow bars to cool completely in the pan. Refrigerate for 1–2 hours for firmer texture if desired.
7. Cut and serve: Lift bars using parchment paper edges, cut into squares, and dust with powdered sugar.

TIPS FOR PERFECT BARS

• Use fresh lemon juice for the brightest flavor.
• Avoid overbaking the filling to keep a soft, custard-like texture.
• Chop cranberries small for even distribution in each bar.
• Cool completely before cutting to prevent messy slices.

SERVING SUGGESTIONS

• Serve as holiday dessert with coffee or tea
• Pair with whipped cream or vanilla ice cream
• Pack as festive treats for gifting

WHY YOU’LL LOVE THIS RECIPE

• Perfect balance of tart and sweet
• Buttery, crisp crust with soft, citrusy filling
• Easy to make ahead for holidays
• Beautiful and festive presentation for parties

Cranberry Lemon Bars

Tart cranberries and zesty lemon baked over a buttery crust, perfect for holiday desserts, parties, or sweet treats anytime.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1 cup unsalted butter softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt

Filling

• 3 eggs large
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1 cup fresh or frozen cranberries chopped

Garnish

• powdered sugar for dusting

Equipment

• Mixing bowls
• 9×13-inch baking pan
• Whisk
• Parchment paper

Method

 

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang.
2. For the crust, cream butter and sugar until light and fluffy. Mix in flour and salt, press into pan.
3. Bake crust 15–20 minutes until lightly golden. Cool slightly.
4. For filling, whisk eggs, sugar, flour, lemon juice, and lemon zest until smooth. Fold in cranberries.
5. Pour filling over crust. Bake 25–30 minutes until set and edges lightly golden.
6. Cool completely in pan. Refrigerate 1–2 hours if firmer bars are desired.
7. Lift bars using parchment edges, cut into squares, dust with powdered sugar, and serve.

Notes

Chop cranberries small for even distribution. Avoid overbaking to maintain a soft, custard-like filling. Cool completely before cutting.