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Cranberry Lemon Bars

Tart cranberries and zesty lemon baked over a buttery crust, perfect for holiday desserts, parties, or sweet treats anytime.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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
  • 9x13-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.