I made these Cranberry Lemon Bars with a buttery shortbread crust, a vibrant cranberry layer, and a silky lemon custard topping. It’s sweet and tart, festive and fresh — a dessert that always stands out.

Why You’ll Love This Recipe

I love this recipe because the tang of fresh cranberries combined with bright lemon juice gives each bite a vivid flavor punch. The textures are layered: crisp shortbread crust, slightly gooey cranberry filling, and smooth lemon custard on top. It’s ideal for gatherings — I can make it ahead, chill it, and when it’s time to serve, I feel confident. It’s also customizable — I can tweak the sugar or add zest for more citrus sparkle.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cranberry Layer

8 ounces fresh cranberries (or frozen, unthawed)
½ cup water
6 tablespoons granulated sugar

Shortbread Crust

½ cup (1 stick) unsalted butter, melted
¼ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup + 1 tablespoon all-purpose flour

Lemon Layer

1 cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs
½ cup fresh lemon juice (about 3 lemons)

Optional

Powdered sugar, for dusting (optional)

directions

I rinse the cranberries and discard any that are squishy or bad.
In a medium saucepan, I combine the cranberries, water, and sugar. I bring it to a boil, then lower the heat and simmer for 10–15 minutes until the cranberries break down and the mixture thickens. I set it aside to cool for at least 30 minutes.
I preheat the oven to 325°F (163°C), line a 9-inch square baking dish with parchment paper (leaving an overhang), and lightly grease it.
In a bowl, I mix melted butter, sugar, vanilla, and salt. I stir in the flour until a thick dough forms. I press it firmly into the pan and bake for 16–18 minutes, until lightly browned. Once out of the oven, I poke holes in the crust with a fork and let it cool for 20 minutes.
While the crust cools, I whisk sugar and flour in a bowl, then beat in the eggs and lemon juice to create the lemon custard layer.
I spread the cooled cranberry mixture over the baked crust evenly and refrigerate it for 45 minutes to set the layer.
I preheat the oven to 350°F (177°C), pour the lemon layer gently over the chilled cranberry filling, and bake for 43–45 minutes until set.
I cool the bars on a rack for 1 hour, then chill them in the fridge for 1–2 hours.
I lift the bars out using the parchment, dust with powdered sugar if I want, slice them cleanly, and serve chilled or at room temperature.

Servings and timing

Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Chill/Cooling Time: 3 hours
Total Time: about 4 hours 45 minutes

Variations

I like to add 2 teaspoons of lemon zest to the lemon layer for extra brightness.
I sometimes make mini bars using a smaller pan for a more snackable size.
For a festive touch, I sprinkle chopped pistachios or white chocolate chips over the top.
When I want to reduce sugar, I swap in a sugar alternative like erythritol.
I make them gluten-free by using a 1:1 gluten-free flour blend in both the crust and lemon layer.

storage/reheating

I store the bars in an airtight container in the refrigerator, where they keep well for 6–7 days. For longer storage, I freeze them tightly wrapped for up to 2 months. I thaw them in the fridge before serving. I always wait until they’re fully chilled before slicing so the layers stay clean and don’t smear.

FAQs

How do I keep the layers from blending together?

I make sure the cranberry layer is completely cooled and chilled before pouring on the lemon layer. This keeps them nicely separate.

Can I use dried cranberries?

I don’t recommend it. Dried cranberries are too sweet and lack the fresh tartness that makes this recipe shine.

Can I use frozen cranberries?

Yes, I use frozen cranberries straight from the freezer — no need to thaw them first.

How long should I chill the bars before slicing?

I chill them for at least 1–2 hours after baking. That way, the lemon layer sets completely and I get clean cuts.

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend, and it works beautifully in both the crust and the lemon layer.

Conclusion

I’ve found that these Cranberry Lemon Bars strike the perfect balance between bold, tart flavor and creamy, smooth texture. The buttery crust supports a vibrant duo of cranberry and lemon, making every bite layered and refreshing. Whether it’s for a holiday table, a weekend treat, or a dessert I can prepare ahead, this recipe never disappoints. It’s bright, satisfying, and always gets compliments.

Cranberry Lemon Bars