Cranberry Lemon Bars feature both fresh cranberries and tart lemons for a double explosion of tangy flavor. With layers of luscious lemon custard and sweet tart cranberry sauce, all atop a buttery shortbread crust, you'll want to serve them for the holidays and beyond!
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Why this recipe works
- Lemon and cranberries are two sweet and tangy flavors that pair nicely together
- An easy shortbread crust that can be enhanced with more lemon flavor
- Make your own cranberry sauce or use leftover sauce from Thanksgiving
Fresh cranberries are not available often enough, in my opinion. That's why when they are in stores, I grab a couple extra bags to keep in the freezer.
I never know when I'll get the urge to make something that features their sweet-tart goodness, like Glazed Orange Cranberry Bread. And let's not forget their classic use in homemade cranberry sauce!
I also love lemon bars, especially when updated to add other flavors, like my Lemon Lime Bars with Mint.
So it stands to reason that introducing cranberries into lemon bars will produce something delicious. Friends, that's what these Cranberry Lemon Bars are all about!
These easy Cranberry Lemon Bars (aka Cranberry Lemon Squares) pair a luscious lemon custard with chilled cranberry sauce all atop a lovely buttery shortbread base.
With its bright sweet and tart flavor in every bite, you'll want to serve these tangy treats during the Winter holidays when fresh cranberries are plentiful. Or be like me and stash a bag or two in the freezer for a dynamic flavor pairing any time of year!
Recipe ingredients
You'll need the following ingredients to make this Cranberry Lemon Bars recipe:
Ingredient Notes
Cranberries: Use fresh or frozen cranberries, NOT dried cranberries or canned cranberry sauce. Frozen cranberries do not need to be thawed before using.
This is also a great way to use up leftover cranberry sauce from Thanksgiving - you'll need about 1¼ cups to make the cranberry layer thick enough.
Lemon Juice: Fresh lemon juice will give you the best flavor - I recommend it over the bottled kind. Also, If you want the crust to have extra lemon flavor, include some lemon zest (not pictured) as you make the shortbread dough.
Butter: The better the butter, the better the shortbread. If you can, use the best quality butter you can get.
See the recipe card for a full list of ingredients and measurements.
Variation - Cranberry Orange Bars
While cranberries and lemons make a sweet and tangy pair, the flavors of orange and cranberries pair up nicely as well! Simply replace the lemon juice with orange juice (fresh squeezed orange juice is best). You might want to reduce the sugar by as much as ¼ cup if the juice is very sweet (but not much more as the sugar helps the curd texture). And don't forget to add the zest to the crust to up the orange flavor punch!
How to make Cranberry Lemon Bars
Step 1: Make the shortbread
In a medium bowl, whisk together the cooled melted butter, sugar, lemon zest (if using), and salt. Stir in the flour and mix to form a soft dough (photo 1).
Transfer the shortbread dough into a 9- x 9-inch baking pan lined with two pieces of parchment paper placed perpendicular to each other.
Press the dough evenly into the pan, making sure to get the dough all the way into the corners, then refrigerate the dough for 15 minutes.
Bake the shortbread at 325˚F for 18 to 22 minutes, or until the edges are lightly browned (photo 2).
Pierce the top lightly with a fork (don't go all the way through), then let the crust cool on a wire rack while you make the cranberry sauce.
Step 2: Make the cranberry layer
In a medium saucepan, combine the cranberries, water, and sugar. Bring the cranberry mixture to a boil over medium-high heat.
Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally at first and then constantly as the cranberries cook, mashing any whole berries as they cook (photo 3).
Transfer the cranberry sauce into a small bowl and chill in the refrigerator for at least 30 minutes.
Pour the cooled cranberry filling over the crust, spreading it all the way to the edges and corners. Chill in the refrigerator for 45 minutes to let the filling set (photo 4).
Step 3: Make the lemon layer
In a medium bowl, whisk together the sugar and flour. Add in the eggs, then the lemon juice, whisking well to combine (photo 5).
Carefully pour the lemon custard on top of the cranberry layer. Tap the pan a couple of times on the counter to release the trapped air.
Bake the bars at 325˚F for 35 to 40 minutes or until the center is set and doesn't jiggle. Turn off the oven a couple of minutes before the filling is entirely set. Crack the oven door and allow the bars to cool gradually in the oven for 1 hour (photo 6).
Remove the bars from the oven and cool to room temperature, then chill for 1 hour.
Step 4: Cut and serve
Use the parchment paper as a sling to transfer to a cutting board, then release the slab from the paper. Cut the slab into 16 squares, dipping the knife in hot water and wiping it dry between cuts to get neater squares (photo 7).
Chill the bars until ready to serve. Use a fine mesh strainer to generously dust the bars with powdered sugar just before serving - that will help keep the sugar from melting away (photo 8).
Storage and make-ahead instructions
Storage instructions: Store the bars in the refrigerator for up to 7 days. They also can be frozen, cut into squares but without the powdered sugar dusting, for up to 4 months. Wrap the frozen bars in plastic wrap and store in an airtight bag. Thaw in the refrigerator for an hour or two, then dust with powdered sugar and serve.
Make-ahead instructions: You can make the cranberry sauce several days ahead, or use leftover cranberry sauce from Thanksgiving (if your leftover cranberry sauce is chunky, mash it down a bit before using).
How to cover up any imperfections
Despite our best intentions, imperfections can occur. If you over-whip the eggs in the lemon custard, trapped air will bubble up even if you tap them out before putting the pan in the oven. Cracks can also appear on the surface of the bars when the lemon custard is over-baked.
Like when baking cheesecake, turn off the oven a couple of minutes before the filling is entirely set and crack the oven door, allowing the filling to cool gradually before removing it to cool completely.
And of course, a generous dusting with powdered sugar will cover imperfections or disappearing topping. And no matter what they look like, these bars will taste fabulous!
Questions asked and answered
Here are some questions you might have...
And why is it even called shortbread? I have the answer in this post.
You poke holes in shortbread for the same reason as docking a pie crust. There's a lot of butter in the dough, and as it bakes it releases steam. Since you want the shortbread base to be nice and flat, poking holes allows the steam to escape so the shortbread bakes up flat and even.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More recipes featuring shortbread to try
Recipe
Cranberry Lemon Bars
Ingredients
For the shortbread base
- ½ cup unsalted butter, melted and cooled
- ¼ cup granulated sugar
- 2 teaspoons lemon zest, optional, see Recipe Notes
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
For the cranberry layer
- 2 cups cranberries, fresh or frozen, about 8 ounces, see Recipe Notes
- ½ cup water
- ⅓ cup granulated sugar
For the lemon layer
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs, at room temperature
- ½ cup lemon juice, about 3 lemons, see Recipe Notes
- powdered sugar, for sprinkling
Instructions
- Preheat oven to 325 °F. Lightly coat a 9- x 9-inch baking pan with baking spray (it helps the parchment paper to stick to the pan). Line the baking pan with two pieces of parchment paper placed perpendicular to each other, covering all four sides and leaving a 2-inch overhang. If desired, use binder clips to keep the parchment paper away from the curd while baking. Just clip them to the sides of the pan. Set aside.
- Make the shortbread: In a medium bowl, whisk together ½ cup unsalted butter (melted and cooled), ¼ cup granulated sugar, 2 teaspoons lemon zest (if using), and ¼ teaspoon kosher salt. Stir in the 1 cup all-purpose flour and mix to form a soft dough.
- Transfer the shortbread dough into the prepared baking pan. Press the dough evenly into the pan, making sure to get the dough all the way into the corners. Covering the dough with plastic wrap and rolling it out with a pie roller helps. Refrigerate the dough for 15 minutes.
- Bake the shortbread for 18 to 22 minutes, or until the edges are lightly browned. Pierce the top lightly with a fork (don't go all the way through), then let the crust cool on a wire rack while you make the cranberry sauce.
- Make the cranberry layer: Rinse and pick through 2 cups cranberries, discarding any that look bad.
- In a medium saucepan, combine the cranberries, ½ cup water, and ⅓ cup granulated sugar. Bring the cranberry mixture to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally at first and then constantly as the cranberries cook, mashing any whole berries as they cook.
- Transfer the cranberry sauce into a small bowl and chill in the refrigerator for at least 30 minutes.
- Pour the cooled cranberry filling over the crust, spreading it all the way to the edges and corners. Chill in the refrigerator for 45 minutes to let the filling set.
- Make the lemon layer: In a medium bowl, whisk together the 1 cup granulated sugar and 3 tablespoons all-purpose flour. Add in 3 large eggs, then ½ cup lemon juice, whisking well to combine.
- Carefully pour the lemon custard on top of the cranberry layer. Tap the pan a couple of times on the counter to release the trapped air.
- Bake the bars at 325 °F for 35 to 40 minutes or until the center is set and doesn't jiggle. Turn off the oven a couple of minutes before the filling is entirely set. Crack the oven door and allow the bars to cool gradually in the oven for 1 hour.
- Remove the bars from the oven and cool to room temperature, then chill for 1 hour.
- Cut the bars: Use the parchment paper as a sling to transfer to a cutting board, then release the slab from the paper. Cut the slab into 16 squares, dipping the knife in hot water and wiping it dry between cuts to get neater squares.
- Chill the bars until ready to serve. Use a fine mesh strainer to generously dust the bars with powdered sugar just before serving - that will help keep the sugar from melting away.
- Storage instructions: Store the bars in the refrigerator for up to 7 days. They also can be frozen, cut into squares but without the powdered sugar dusting, for up to 4 months. Wrap the frozen bars in plastic wrap and store in an airtight bag. Thaw in the refrigerator for an hour or two, then dust with powdered sugar and serve.
- Make ahead-instructions: You can make the cranberry sauce several days ahead. This is also a great way to use up leftover cranberry sauce from Thanksgiving - you'll need about 1¼ cups to make the cranberry layer thick enough. If your leftover cranberry sauce is chunky, mash it down a bit before using.
MG says
nevermind!! 2tsp
too excited and too blind
Tammy Spencer says
Enjoy! Happy Thanksgiving & happy baking! 🙂
MG says
looking forward to making this!
you mention zest several times but don't suggest an amount ... thoughts?
thanks and Happy Thanksgiving!
Paula says
Can I use almond flour?
Tammy Spencer says
Hi Paula, I haven't tried the recipe with almond flour, so I can't speak to that. I do know that if you're trying to make the recipe gluten-free, there are 1:1 flour substitutes that you can use, like this one from King Arthur Baking. Good luck, and happy baking! 😉
Diane says
Can I use frozen raspberries OR frozen blueberries instead of frozen cranberries?
Tammy Spencer says
Hi Diane, Sure! Just make sure you adjust the amount of sugar when you’re cooking down the berries so the sauce isn’t too sweet. Let me know how it goes, and happy baking! 😉