These cranberry lemon bars are the perfect treat to make with fresh cranberries. They are so flavorful and absolutely stunning with their vibrant color. These bars are perfect for holiday parties and cookie exchanges!
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It's cranberry season and I am completely here for it.
Like classic lemon bars, but with a festive twist, these cranberry bars are the perfect unique addition to holiday parties or cookie exchanges!
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What you'll need
Here is what you will need for the shortbread crust:
- All-Purpose Flour
- Powdered Sugar
- Butter
And here is what you will need for the cranberry lemon filling:
- Fresh Cranberries
- Lemon Zest and Juice (about 2 lemons worth of juice)
- Sugar
- Eggs and egg yolks
- Butter
- All-Purpose Flour
See the recipe card for quantities.
Equipment
To make this recipe you will some basic kitchen equipment including:
- 9x13 inch Baking Dish - I prefer to use an actual cake pan versus a casserole dish. Cake pans have sharper corners and a more level bottom than a casserole dish, resulting in more uniform bars. Click here to see the pan I used!
- Parchment Paper - parchment paper is crucial for removing the bars. In a pinch, you could also use aluminum foil.
- Large Mixing Bowl
- Whisk and rubber spatula
- Measuring Cups and Spoons
- Medium Saucepan
- Immersion Blender or standard blender
- Fine Mesh Sieve - this is optional for a smoother filling.
How to Make Cranberry Lemon Bars
These cranberry bars come together in no time at all. Before you begin, preheat the oven to 350 degree F.
Line your pan with parchment paper. Make sure that the paper goes up the sides of the pan.
First, you will prepare the crust. In a large bowl, combine the flour with the powdered sugar. Pour in the melted butter and stir to combine. It will be crumbly but should hold its shape when it's pressed together.
Spread this mixture into the bottom of the pan. Use your hands, or the bottom of a cup to press the dough into an even, flat layer. Bake the crust for 15-20 minutes until it is just beginning to turn brown on the edges.
While the crust is baking, prepare the lemon cranberry filling. Combine the cranberries, lemon zest, ¾ cup of sugar, and water in a medium saucepan.
Bring to a simmer over medium-high heat, then lower the heat to medium-low and cook for 15 minutes, stirring frequently to help break down the cranberries.
When the cranberries have all broken down, remove the pan from the heat. Use an immersion blender to puree the mixture until it is smooth.
Tip: If you don't have an immersion blender, you can use a standard blender. Allow the mixture to cool for 5 minutes and follow your blender's recommendations for blending hot liquids. If you prefer not to blend the mixture then, cook it for a few additional minutes, and be sure to use a fine mesh sieve to remove large pieces before moving on to the next step.
After pureeing the cranberries, stir in the remaining ¼ cup of sugar, lemon juice, and butter. Then in a separate small bowl whisk the eggs with the egg whites.
Whisk 6 tablespoons of the hot cranberry mixture, 1 tablespoon at a time into the eggs. This will temper the eggs and prevent them from scrambling.
Whisk the tempered eggs back into the remaining cranberry mixture. Add the flour and continue whisking until it is fully combined.
If you would like, you can pour the cranberry lemon filling into a fine mesh sieve to remove any bits of cranberry skin and seeds. This isn't necessary but does result in a smoother filling
Pour the cranberry mixture over the crust in the baking dish and spread it into an even layer.
Bake for 20-25 minutes or until the center is no longer jiggly. After baking allow it to cool for 1 hour, then transfer it to the fridge for at least 2 hours.
Use a sharp, damp knife to slice the into bars. For the best results, wipe the knife after every slice. If desired sprinkle the bars with powdered sugar before serving.
Variations
Here are some of my favorite ways to change up this recipe:
- Swap the lemon for orange - Orange and cranberry and a classic combination. Simply swap the lemon zest and juice for orange zest and orange juice.
- Low Carb Cranberry Lemon Bars - Swap the all-purpose flour in the crust for almond flour, and swap the sugar in both the filling and crust for powdered sugar substitute (I suggest swerve)
See this Cranberry Jalapeno Dip for another great way to use fresh cranberries!
Storage
These bars can be kept in the fridge for up to a week. The bars can also be frozen for up to six months. Simply seal them tightly in a freezer-safe container and allow them to thaw before serving.
FAQs
Yes, lemon bars should be stored in the refrigerator for up to a week.
I like to use a long, sharp knife. It is also helpful to wipe the knife after every slice using a damp towel.
Yes, homemade lemon bars can be frozen for up to 6 months. Simply allow them to completely cool then transfer them to a freezer-safe container with a tight-fitting lid. Allow them to thaw before serving.
Top tips:
- If you don't have an immersion blender, you can use a standard blender. Allow the mixture to cool for 5 minutes and follow your blender's recommendations for blending hot liquids. If you prefer not to blend the mixture then, cook it for a few additional minutes, and be sure to use a fine mesh sieve to remove large pieces before moving on to the next step.
📖 Recipe
Cranberry Lemon Bars
Equipment
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Medium Saucepan
- Immersion Blender
- Fine Mesh Sieve optional
Ingredients
For the crust:
- 2 cups All-Purpose Flour
- ⅔ cup Powdered Sugar
- 12 tablespoon Butter melted
For the cranberry Lemon layer:
- 12 oz Fresh Cranberries
- Zest of 1 Lemon
- 1 cup Sugar divided
- ¼ cup Water
- ½ cup Lemon Juice
- 2 Large Eggs
- 2 Large Egg Yolks
- 4 tablespoon Butter
- ¼ cup All-Purpose Flour
Instructions
- Preheat the oven to 350° F and line a 9x13 baking dish with parchment paper.
- Prepare the crust: In a large bowl, combine the flour with the powdered sugar. Pour in the melted butter and stir to combine. It will be crumbly but should hold its shape when it's pressed together.2 cups All-Purpose Flour, ⅔ cup Powdered Sugar, 12 tablespoon Butter
- Spread this mixture into the bottom of your prepared pan and press it into an even layer.
- Bake the crust in the preheated oven for 15-20 minutes or until it is just beginning to brown around the edges. Leave the oven on when the crust is done baking.
- While the crust is baking, prepare the lemon cranberry filling. Combine the cranberries, lemon zest, ¾ cup of sugar, and water in a medium saucepan.12 oz Fresh Cranberries, Zest of 1 Lemon, 1 cup Sugar, ¼ cup Water
- Bring to a simmer over medium-high heat, then lower the heat to medium-low and cook for 15 minutes, stirring frequently to help break down the cranberries.
- When the cranberries have all broken down, remove the pan from the heat. Use an immersion blender to puree the mixture until it is smooth. *If you don't have an immersion blender, you can use a standard blender. Allow the mixture to cool for 5 minutes and follow your blender's recommendations for blending hot liquids.
- Add the lemon juice, remaining ¼ cup of sugar, and butter. Stir until fully combined.½ cup Lemon Juice, 4 tablespoon Butter
- In a separate small bowl, whisk the eggs and egg yolks together. Whisk in 6 tablespoons of the hot cranberry mixture, 1 tablespoon at a time to temper the eggs and prevent them from scrambling.2 Large Eggs, 2 Large Egg Yolks
- Whisk the egg mixture back into the remaining cranberry mixture. Add the flour and continue whisking until it is fully combined.¼ cup All-Purpose Flour
- If you would like, you can pour the cranberry lemon filling into a fine mesh sieve to remove any bits of cranberry skin and seeds. This isn't necessary but does result in a smoother filling.
- Pour the cranberry mixture over the crust in the baking dish and spread it into an even layer.
- Transfer to the oven and bake for 20-25 minutes or until the center is no longer jiggly.
- Remove from the oven and allow it to cool for one hour before chilling in the fridge for at least 2 hours.
- If desired dust the top with powdered sugar. Use a sharp, damp knife to slice the into bars. For the best results, wipe the knife after every slice.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
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