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photo of sliced cranberry lemon bars on parchment paper, with other slices surrounding it

Cranberry Lemon Bars

Cindy
These Cranberry Lemon Bars are sweet, tart, and the perfect addiction to your table this holiday season! Lemon bars are already a household favorite on their own, but adding a thin layer of fresh cranberry jam adds an invigorating twist your guests won't expect.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Additional Time 3 hours 30 minutes
Total Time 4 hours 50 minutes
Course Dessert Recipes
Cuisine American
Servings 12 squares
Calories 508 kcal

Ingredients
  

Crust

  • 2 ½ cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter melted

Cranberry Layer

  • 12 ounces cranberries fresh or frozen
  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons lemon zest from 2 lemons

Lemon Layer

  • 1 ½ cups granulated sugar
  • ½ cup all-purpose flour
  • 2 tablespoons lemon zest from 2 lemons
  • 4 large eggs at room temperature
  • ⅔ cup lemon juice from 3-4 large lemons
  • powdered sugar for topping if desired

Instructions
 

  • Preheat oven to 350°F/177°C. Line a 9x13-inch baking pan with parchment paper.
    top view photo of a cake pan lined with parchment paper and towel next to it
  • In a mixing bowl, whisk together the flour, powdered sugar, and kosher salt. Stir in the melted butter.
    top view photo of ingredients to make a crust for cranberry lemon bars (flour, powdered sugar, salt, and melted butter)
  • Add the dough into the prepared baking pan, breaking it into pieces. Then press the dough into the bottom of the pan until it is an even thickness.
    top view photo of crust for cranberry lemon bars that has been evenly spread in the bottom of a pan with parchment paper underneath, and a towel next to it
  • Bake at 350°F/177°C for 24-27 minutes, until the crust is golden brown. Let cool while preparing the fillings.
    top view photo of a cooked crust for cranberry lemon bars, ready for the filling to be added, with a towel next to the pan
  • To make the cranberry filling, place the fresh cranberries, granulated sugar, water and lemon zest in a medium saucepan.
    top view photo of cranberry jam ingredients (cranberries, sugar, water, and lemon zest) in a saucepan with a towel next to it
  • Bring to a boil over medium heat, stirring occasionally, until the berries burst and turn into a jammy consistency, about 7-8 minutes. Set aside.
    top view photo of cranberry jam in a saucepan with a towel next to it for cranberry lemon bars
  • To make the lemon filling, whisk together the granulated sugar, flour, lemon zest, eggs and lemon juice until smooth and no clumps of flour remain.
    top view photo of the lemon filling mixture for cranberry lemon bars in a glass dish and wire whisk with a towel next to it
  • Spread the cranberry filling over the baked crust and spread until it’s an even layer.
    top view photo of cranberry lemon bars with a layer of crust and cranberry jam spread on top, in a pan, with a towel next to it
  • Pour the lemon filling over the cranberry layer.
    top view photo of a pan with cranberry lemon bar mixture in it, ready to go in the oven, with a towel next to it
  • Bake at 350°F/177°C for 25-30 minutes, or until the lemon layer is mostly set but jiggles slightly when you shake the pan.
    top view photo of cranberry lemon bars that have been baked and are cooling in a pan with a towel next to it
  • Let cool to room temperature and then refrigerate for at least 3 hours before slicing. Dust with powdered sugar before serving if desired.
    top view photo of sliced cranberry lemon bars with powdered sugar on top

Notes

  • The nutrition values here are based on cutting these cranberry lemon squares into 12 pieces. You can cut them smaller if you like.
  • You’ll need approximately 4 medium/large lemons for this recipe. You’ll use both the zest and the juice of the lemons for various parts of the recipe.
  • You can use fresh or frozen cranberries in this recipe. No need to let frozen cranberries thaw before placing in the saucepan. 
  • Gently pour the lemon filling over the cranberry jam to try not to disturb it so that you get two distinct layers. Don’t fret too much over the cranberries popping up over the lemon layer though a bit. You’ll still have two separate layers.
  • You don’t necessarily need the parchment paper to line the pan. You can instead grease your pan with butter or cooking spray. I prefer the parchment paper because it makes it easy to remove them from the pan and place onto a cutting board to slice the bars when ready.
    • Keyword cranberry lemon bars