Name: Cranberry Lemon Bars Recipe
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 8 ounces fresh cranberries or frozen not thawed; 1/2 cup water; 6 tablespoons granulated sugar; 1/2 cup (1 stick) unsalted butter melted; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup + 1 tablespoon all purpose flour; 1 cup granulated sugar; 3 tablespoons all purpose flour; 3 large eggs; 1/2 cup lemon juice fresh, about 3 lemons; optional: powdered sugar sprinkled on top

Jump to Recipe· 4.6 from 32 reviews

If you adore the tangy zing of fresh cranberries perfectly balanced with bright, sunny lemon, then this Cranberry Lemon Bars Recipe is going to be your new favorite treat. Trust me, these bars bring together a buttery shortbread crust, a luscious cranberry layer, and a creamy lemon topping that you’ll find impossible to resist. I’ve made plenty of bars over the years, and this one consistently wins over friends and family alike—plus, it’s surprisingly simple to pull off, even if you’re not a baking pro. Let’s dive in!

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Why This Recipe Works

Layered Flavor Harmony: The tart cranberry layer complements the bright and creamy lemon topping, creating a perfectly balanced bite every time.
Buttery Crust Foundation: The rich shortbread crust holds everything together with a subtle vanilla hint, adding texture and stability.
Simple Ingredients, Big Impact: Using fresh lemon juice and cranberries makes a huge difference in freshness and tang that bottled or canned versions just can’t match.
Easy Yet Impressive: With a few straightforward steps, you create an eye-catching dessert that looks bakery-worthy but feels like a cozy homemade treat.

Cranberry Lemon Bars, Cranberry Lemon Bars recipe, lemon cranberry dessert, easy lemon bars, holiday dessert recipes - A square dessert is shown, cut into 16 small pieces arranged in a 4 by 4 grid. Each piece has a top layer dusted heavily with white powdered sugar, giving a soft, snowy look. Underneath, a vibrant red filling is visible, adding bright color between the golden brown crust edges. The dessert sits on a piece of lightly stained parchment paper that has red fruit juices spread around the edges. Scattered fresh red berries are placed near the dessert, along with two squeezed yellow lemon halves at the bottom and top right. A white and black checkered cloth is partially visible at the bottom right corner. The whole setup is placed on a white marbled surface with a woman's hand holding a metal utensil near the top left. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cranberry Lemon Bars Recipe comes down to a few high-quality, simple ingredients that work so well together. Each plays a key role, and I always recommend using fresh cranberries and fresh lemon juice where you can. It really elevates the flavors and brightens the entire bar. Here’s a quick look at what they do:

Cranberry Lemon Bars, Cranberry Lemon Bars recipe, lemon cranberry dessert, easy lemon bars, holiday dessert recipes - Flat lay of fresh whole cranberries scattered beside a small white bowl of clear water, a small white bowl filled with granulated sugar, a stick of unsalted butter partially melted on a simple white ceramic plate, a small white bowl holding all-purpose flour, three whole uncracked brown eggs, three fresh whole lemons with one cut in half, a small white bowl containing pale lemon juice, and a smaller white bowl with fine white powdered sugar, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cranberries: Fresh or frozen works great; their natural tartness is the star, and making the cranberry layer from scratch means zero artificial flavors.
Water: Helps the cranberries cook down into a perfect jam-like filling.
Granulated Sugar: Sweetens both layers just enough to balance the tart fruit without being overpowering.
Unsalted Butter: Adds richness and the classic buttery flavor to the shortbread crust.
Vanilla Extract: A subtle background note in the crust that complements the citrus perfectly.
Salt: Brings out the flavors and prevents the bars from tasting flat.
All-Purpose Flour: Essential for providing that tender crumb in the crust and structure in the lemon layer.
Eggs: Help the lemon layer set properly — don’t skip or substitute without careful thought!
Lemon Juice: Freshly squeezed is the way to go to get that crisp citrus pop that brightens each bite.
Powdered Sugar (optional): A light dusting at the end adds a beautiful, snowy finish and a touch of extra sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Cranberry Lemon Bars Recipe is how easy it is to tweak for your taste or dietary needs. I often play with the crust by adding lemon zest for an extra citrus tang or swapping out some flour for a gluten-free blend with great success. The key is experimenting and making the recipe feel like your own.

Extra Lemony: Adding about 2 teaspoons of lemon zest to the shortbread crust is my go-to when I want the lemon flavor to really shine.
Less Sweet: If you prefer a less sweet bar, try reducing the sugar in the lemon layer by a tablespoon — it still tastes fantastic but with a tart punch.
Gluten-Free: Substituting with a 1:1 gluten-free flour blend works well for the crust and lemon layers, just make sure it contains xanthan gum for structure.
Make It Vegan: I haven’t tried a full vegan version, but you could swap the butter for a plant-based alternative and use flax eggs in place of real eggs, though texture might vary slightly.

Step-by-Step: How I Make Cranberry Lemon Bars Recipe

Step 1: Cook the Cranberry Layer to Perfection

Start by rinsing your cranberries thoroughly and picking out any bruised or squishy ones—that little step makes a big difference in taste. Toss them into a saucepan with water and sugar, bringing the mixture to a boil over medium-high heat. Once boiling, lower the heat and cover with a splatter screen to prevent mess. Stir frequently to avoid burning, and you’ll notice the cranberries burst and break down into a thick, jammy texture between 10 and 15 minutes. Let this cool for at least half an hour while you prep the crust.

Step 2: Press the Buttery Shortbread Crust

Preheat your oven to 325°F and line a 9-inch square pan with parchment paper, leaving an overhang on the sides so you can easily lift out the bars later. Mix melted butter, vanilla, sugar, and salt in a bowl, then stir in the flour until a thick dough forms. Press it firmly into the prepared pan, making sure to push it to the edges to avoid leaks. Bake for 16 to 18 minutes until it’s just golden and then poke all over with a fork to prep for the layers to come.

Step 3: Mix the Lemon Layer

While the crust cools, whisk together the sugar and flour in a separate bowl. Beat in the eggs, then gradually stir in freshly squeezed lemon juice. The mixture will be bright and silky, ready to top the bars after the cranberry layer chills.

Step 4: Layer and Chill the Cranberries

Once your crust is cool and fork-poked, spread the cooled cranberry mixture evenly over it without leaving gaps. Pop the pan into the fridge for about 45 minutes; chilling here helps the layers stay distinct and prevents them from mixing together.

Step 5: Bake the Lemon Layer to Set

Heat your oven to 350°F, then carefully pour the lemon mixture on top of the chilled cranberry layer. Bake for 43 to 45 minutes until the center is set and firm—not jiggly—then let it cool at room temperature before refrigerating again for up to 2 hours. This final chill step really helps everything hold together beautifully when you cut them.

Step 6: Serve and Enjoy!

Lift the parchment paper and transfer the bars onto a cutting board. I like to dust them lightly with powdered sugar before slicing into neat squares. Wiping your knife between cuts ensures that each piece looks as pretty as it tastes.

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Tips from My Kitchen

Don’t Rush Cranberry Cooling: The cranberry layer needs to cool fully before assembling to prevent it from melting into the crust, which I’ve learned the hard way!
Parchment Paper Overhang Matters: Leaving extra parchment on the sides is a simple trick that makes lifting out bars super easy and neat, trust me on this.
Keep Knife Warm for Clean Slices: I run my knife under hot water and then dry it off between cuts to keep the lemon layer from sticking to the blade.
Watch Your Oven Temps: Because the lemon layer is delicate, I always double-check my oven temp with an oven thermometer to prevent overbaking or underbaking.

How to Serve Cranberry Lemon Bars Recipe

Cranberry Lemon Bars, Cranberry Lemon Bars recipe, lemon cranberry dessert, easy lemon bars, holiday dessert recipes - The image shows square lemon cranberry bars with three visible layers: a pale, crumbly crust at the bottom, a bright red cranberry layer in the middle, and a smooth, glossy yellow lemon layer on top. The lemon layer is dusted with a light sprinkle of white powdered sugar. The bars are placed on light brown parchment paper, on top of a wooden surface, surrounded by fresh cranberries and two lemon halves on the left side. The focus is on one bar in the front, with the rest slightly blurred in the background. The scene is warm and natural, with soft light highlighting the texture and colors. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a light dusting of powdered sugar because it adds that snowy, elegant touch without competing with the bars’ vibrant flavors. Sometimes, I garnish with a few fresh cranberries or thin lemon slices on special occasions for a fresh, festive look that guests adore.

Side Dishes

If you’re serving these bars at brunch or dessert, I love pairing them with a scoop of lightly whipped cream or vanilla ice cream. For a light brunch spread, they go wonderfully with a fresh fruit salad or a simple cup of herbal tea like chamomile to balance the tang.

Creative Ways to Present

For parties, I sometimes cut the bars into mini squares and serve them on a tiered tray with fresh herbs like mint for a pop of green. Another favorite is layering them in glass jars with whipped cream and extra fruit for a gorgeous layered dessert that looks fancy but requires no extra baking.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store the bars in an airtight container in the refrigerator. They’ll keep nicely for up to 6 or 7 days, and the flavors often deepen after a day or two, which is a lovely bonus. Just keep them covered to protect that delicate lemon layer from drying out.

Freezing

I’ve frozen these bars several times with good results. After baking and cooling, I slice them, then freeze the pieces on a tray before transferring them to a freezer-safe container or bag. They freeze well for up to 3 months and thaw equally well in the fridge when you’re ready to enjoy.

Reheating

To enjoy leftovers warm, I pop individual bars in the microwave for about 15-20 seconds. This just softens the lemon layer gently without making the crust soggy. You can also enjoy them chilled, which really brings out the refreshing tang if you prefer.

FAQs

Can I use bottled lemon juice for this Cranberry Lemon Bars Recipe?

While bottled lemon juice is convenient, fresh lemon juice significantly enhances the brightness and flavor of the bars. Using fresh juice results in a more vibrant, tangy lemon layer, so I highly recommend squeezing your own lemons whenever possible.
What if I only have frozen cranberries?

No worries! Frozen cranberries can be used directly in this recipe without thawing beforehand. They cook down just as well and deliver the same tart flavor. Just skip thawing to avoid excess liquid in the cranberry layer.
How do I get clean, even slices?

To cut neat squares, I recommend chilling the finished bars thoroughly and using a sharp knife warmed under hot water, wiped dry between cuts. This helps prevent the lemon layer from sticking and tearing, giving you pretty, professional-looking pieces.
Can I make this recipe gluten-free?

Yes! Using a 1-to-1 gluten-free flour blend that includes xanthan gum works beautifully for both the crust and lemon layer. Just be sure to test your blend since textures can vary, but I’ve found this swap holds up well.

Final Thoughts

This Cranberry Lemon Bars Recipe holds a special place in my baking repertoire because it takes classic flavors and brings them together in such a simple, stunning way. Plus, it’s a recipe that’s guaranteed to impress your friends without stressing you out in the kitchen. Whether you’re making it for a holiday, a casual weekend treat, or just to brighten up your afternoon coffee break, these bars are always a hit. Give them a try—you might just find yourself reaching for lemons and cranberries a little more often!