Description
Sweet, tart, buttery, and bright — these cranberry lemon bars are everything you want in a holiday dessert. A melt-in-your-mouth shortbread crust forms the base, topped with a layer of tangy cranberry compote and finished with smooth, citrusy lemon custard. Every bite is a balance of creamy and crisp, rich and refreshing.
Ingredients
For the Cranberry Filling
- 8 oz fresh cranberries (or frozen, no need to thaw)
- ½ cup water
- 6 tbsp granulated sugar
For the Shortbread Base
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 1 cup + 1 tbsp all-purpose flour
For the Lemon Topping
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 3 large eggs
- ½ cup fresh lemon juice (about 3 medium lemons)
- Powdered sugar, for dusting (optional but pretty!)
Instructions
Start by rinsing and sorting through your cranberries, tossing any that look soft or discolored. In a saucepan, combine the cranberries, water, and sugar over medium-high heat. Bring the mixture to a boil, then reduce the heat to low. Cover with a splatter guard — those cranberries love to pop!
Stir occasionally for the first few minutes, then more often as the sauce thickens. Simmer about 10–15 minutes until the berries break down into a jam-like consistency. Set the mixture aside and let it cool for at least 30 minutes — it will thicken as it sits.
Preheat your oven to 325°F (160°C). Line a 9-inch square pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly butter the paper or use non-stick spray.
In a medium mixing bowl, stir together the melted butter, sugar, vanilla, and salt. Add in the flour and mix until a thick, smooth dough forms. Press this dough evenly into the prepared pan — the back of a spoon helps flatten it nicely.
Bake the crust for 16–18 minutes, or until lightly golden around the edges. Remove from the oven and gently poke the surface with a fork to release steam. Let it cool for about 20 minutes before adding the cranberry layer.
While the crust cools, whisk together the flour and sugar in a bowl. Add in the eggs one at a time, whisking until smooth. Pour in the fresh lemon juice and mix until you have a bright, silky batter. Set aside.
Tip: Always use fresh lemon juice — bottled juice doesn’t bring that same vibrant flavor.
Once the crust has cooled slightly, spread the cooled cranberry mixture evenly over the top, pressing it gently into the crust so it adheres well. Chill the pan in the refrigerator for about 45 minutes to help the cranberry layer firm up.
Preheat your oven again to 350°F (175°C). Remove the pan from the fridge and slowly pour the lemon mixture over the cranberry layer, tilting the pan slightly to spread it evenly.
Bake for 43–45 minutes, or until the top is set and no longer jiggles in the center when you gently shake the pan. The edges will be slightly golden, and the surface may have small bubbles — that’s totally normal.
Let the bars cool completely in the pan on a wire rack for an hour, then refrigerate for another 1–2 hours to set completely.
Once chilled, lift the bars out using the parchment overhang and place them on a cutting board. Dust generously with powdered sugar for that snowy holiday look. Use a sharp knife to cut into squares, wiping the blade between cuts for clean edges.
Notes
- Frozen Cranberries Work: You can use them straight from the freezer — no need to thaw!
- Always Go Fresh: Fresh lemon juice (not bottled) makes all the difference in flavor.
- Avoid Dried or Canned: Skip dried cranberries or cranberry sauce — you want the tart punch of real fruit.
- Boost the Lemon: Add 2 teaspoons of lemon zest to the crust dough for even more citrus flavor.
- Storage: Keep leftovers in an airtight container in the fridge for up to 6–7 days. Serve chilled for the best texture.
Nutrition
- Calories: 215kcal
- Sugar: 21g
- Sodium: 52mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 51mg