Cranberry Lemon Bars Recipe (2024)

By Genevieve Ko

Cranberry Lemon Bars Recipe (1)

Total Time
1 hour, plus cooling and chilling
Rating
4(5,880)
Notes
Read community notes

Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn’t tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.

Featured in: 3 Thanksgiving Desserts That Are Easy to Share, Even in a Pandemic

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Ingredients

Yield:2 dozen bars

    For the Cranberry Layer

    • 1(12-ounce/340-gram) bag fresh or frozen cranberries
    • ¾cup/150 grams granulated sugar
    • 2 to 3large lemons

    For the Crust

    • Nonstick cooking spray
    • cups/190 grams all-purpose flour
    • cup/65 grams granulated sugar
    • 1teaspoon fine sea salt
    • 1teaspoon vanilla extract
    • ¾cup/170 grams unsalted butter (1½ sticks), melted and cooled

    For the Lemon Layer

    • 1cup/200 grams granulated sugar
    • ¼cup/30 grams all-purpose flour
    • teaspoon fine sea salt
    • 3large eggs, at room temperature
    • Confectioners’ sugar (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (24 servings)

179 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 2 grams protein; 120 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Cranberry Lemon Bars Recipe (2)

Preparation

  1. Step

    1

    Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.

  2. Step

    2

    Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.

  3. Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.

  4. Step

    4

    While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have ½ cup. Squeeze the juice from another lemon, if needed.

  5. Step

    5

    Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.

  6. Step

    6

    Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.

  7. Step

    7

    Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners’ sugar over the tops just before serving.

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Private Notes

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Cooking Notes

Will R

After the berries had begun to pop, I used an immersion blender to purée the cranberry sauce and cooked in on simmer for approximately 30 minutes until it was very think and jammy. Spread the cranberry sauce over the baked crust an allowed it to cool for 15-20 mins before pouring the lemon custard on top. This resulted in attractive, distinct layers of fruit when the bars were sliced.

Jane

After reading the comments of others, we used an 8 inch square pan with half a recipe of crust, half a recipe of cranberry filling, and the full amount of lemon filling. The baking in step 7 took about 25 minutes. Our bars were delicious, with three distinct layers—just like the picture!

Dena

Can the sugar be reduced in the cranberry filling? Usually when I make whole cranberry sauce, I use much less sugar and it gels nicely when chilled. Still spreadable.

stephanie g.

Agree with others who said this recipe was poorly worded. The ingredients for filling section should be divided into two distinct parts, or at least have the sugar amount say “divided” so you don’t dump all the sugar into the cranberry sauce and leave none for the lemon layer! For the distinct layers to form, 1) cook the cranberry sauce down until it’s completely smooth and the cranberries are no longer intact berries (30 min). 2) also consider doubling the lemon layer - not enough to cover!

Christina

I'd love to make this gluten free for a friend with celiac. Has anyone tried this with a gluten free flour?

Angel R.

I made this in an 8x8 glass Pyrex baking dish. I would absolutely recommend. I kept all of the same measurements and it resulted in a beautiful thick crust, a moderate but incredibly flavorful cranberry layer, and a thick (I estimate about 2/3 inch thick) lemon layer. The flavor is on point. The baking process is simple. The only thing that changed for me (because of the smaller glass baking dish) was the cooking time. I baked it for a total of 30 minutes before the center set.

RL

Reduced sugar for lemon filling to 3/4 c and cranberry jam to 1/2 c. As written, not enough lemon filling to make a distinct layer: cranberry bleeding through. Next time will experiment with either doubling lemon filling or decreasing size of pan.

Lee

Cranberry filling1 12ounce (340gram) bag of fresh or frozen cranberries3/4Cup granulated sugar3 Tablespoons waterThe zest of two lemonsCrust-you probably only need 1 ¼ recipe but it isn’t easy to translate into measurable amounts without a scale. Use just enough for a thin but adequate crust layer2 ¼ Cups all purpose flour½ Cup granulated sugar1 ½ teaspoons salt1 ½ teaspoon vanilla2 ¼ Cups melted butter Lemon filling 1 cup lemon juice½ Cup flour¼ teaspoon salt2cups sugar6 eggs

Lizzy

These are delicious! I might have made them in a smaller pan, because the lemon part ended up quite thin. Also, for those asking if you could use less sugar, you probably can, but it is quite tart with the amount of sugar in the recipe. Last - an almond crust would be delicious!

Elena

These came out great! I used parchment instead of foil and very slightly reduced the sugar in the cranberry and lemon fillings.The directions are not clearly written so make sure you read thoroughly. Steps 2 and 3 are for the crust, steps 4 and 5 are for the lemon filling. It was confusing at first and could be easy to mix up the measurements.

Leskap19

I made these with two tweaks based on comments and they turned out beautiful and delicious, with distinctive layers. Very successful.1. I added 50 percent more to the lemon layer2. I used the immersion blender on the cranberry layer so it was smoother.

judidoodle

After reading the notes I decided to use Melissa Clark’s Lemon Bars with Olive Oil as the base recipe, then added the cranberry layer per this one. Used a 9x13 pan: without the cranberries there wouldn’t have been enough custard but with them, delish. Big hit. Even my daughter-in-law, a professional baker, gave these high praise.

Nancy

Came together pretty well, but recipe needs editing. As a pretty experienced baker, still got tripped up when I added the wrong amount of sugar to the crust . Luckily, I realized it when I got to the lemon prep part and pulled the crust out of the oven and remixed. Please restate amounts in step 3 .Also, well-written recipes tell you what part of the oven to bake in (upper third seems to work). Freezing notes are appreciated, especially at Thanksgiving. Tart and Delicious and worth it.

Gwen

Can parchment paper be substituted for the aluminum foil?

Carolyn

Maybe an almond flour crust? Really easy and splash of almond extract amps it up a little. Nice change. Tons of recipes available.

Marguerite

I am an impulsive baker and will bake any dessert/pastry that calls for melted butter instead of “room temperature.”

Ann O’Neill

Wish I had read comments before making these. I even used a smaller baking pan 8x11 versus 9x13 and STILL didn’t have enough to make a full lemon layer. Also feel it should be cooked like a curd before pouring it over the cranberry layer. It looks disgusting I’m sorry to say. Clotted cranberry seeped over a partial lemon layer that looks like a mornay sauce. I’m willing to taste them when they cool but I won’t be bringing them to Mah Jongg tomorrow, I can tell you that.

LisaM

Use an 8x8 pan instead

NWagz

These were messy, but I really did like the flavors.

Susan

Delicious. Following the advice of others, I also used an 8 inch square pan, but with a full recipe of crust and lemon layer and half the amount of cranberries.

Tamara

Made these for the office for the holidays and got rave reviews. After reading the comments, I did double the lemon layer which everyone loved. I wish I had used my immersion blender on the cranberries. While I did get distinct layers, the larger pieces of cranberry came through the lemon although everyone thought it looked really pretty and they liked a slightly chunkier texture of the berries vs the smoothness of the curd.

Gavin

Made these at Christmas. Having read the comments, I made in a 9x9 pan. I blended the cranberry layer with a stick blender and doubled the lemon layer. Otherwise I followed the recipe and made in the smaller plan. I felt I overcooked by 2-3min so keep an eye on them. They were very well received by the lemon lovers. Tart, lemony, not too sweet cranberry and nice shortbread.

Nicole

I made this with leftover cranberry sauce I had made previously, otherwise I followed the instructions. They turned out good. My cookie crust took a bit longer to become golden than the directions (probably 25 mins total, my oven is usually reliable so not sure why so off), and I did use a 9x13 pan. My only regret is that I poured the lemon filling to quickly and didn't have the distinct layers as in the picture. I'd try again next time and be more careful about that.

Katrina

I made these in my endless search for yummy tart-tasting desserts without much sugar. Changes I made, based on other's comments: used a 8x8 glass pyrex pan, 1/2 c sugar for the cranberries, 3/4 c sugar for the lemon layer, much longer baking time for the crust, about 20-25 min baking time for lemon layer, and an immersion blender on the cranberries. I let the crust cool completely before adding the cranberries. It came out beautifully. Wipe your knife after each cut to keep the squares pretty.

JSTVT

Made these to share as a new option with our traditional Christmas cookies. Several people contacted me to say that these were "excellent"; one even said, "The lemon cranberry cookie was SUBLIME!" Such high praise means they are being made for a New Year's Day brunch as well. :)

Kate

Lots of good response from family, young and old.The lemony top seems like an ugly color to me, so I did add the optional powdered sugar==still not beautiful, but when cut into bars it looks nicer. Next time I might make more cranberry goo. The lemon topping seemed adequate for cover.

Michelle

Use less sugar, 50 g lass of both lemon and cranberry. Use immersion blender on cranberries. Make sure things cool a bit between adding layers.

Jennifer

This was delicious and was a huge hit at Christmas. However, baking the lemon curd layer took twice as long as the time indicated of 18-22 min. It probably took me almost 40 min for the lemon curd layer to set on my 9x13 pyrex dish. When I looked after 18 min, the lemon layer was still liquid. I made the recipe exactly as written (and divided the sugar properly per the layers). I also don't think the cranberry layer was quite enough but perhaps I cooked it too much.

pantone382

this was a huge, huge hit with my lemon-loving mother and even my sweets-neutral dad. the lemon layer was indeed thin and though i cooled each layer prior to pouring in the next, i did end up with red-spotted lemon on the top - nothing a medium/heavy powdered-sugar sifting couldn't mask. will _definitely_ make again (and again).

David

these turned out very well. I used an extra egg yolk and a tablespoon of orange juice, so there was no problem with crumbling.

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Cranberry Lemon Bars Recipe (2024)

FAQs

What does cranberry juice and lemon juice do? ›

Cleanses the kidneys and reduces water retention. Today I'm venturing out of my comfort zone just a bit to talk about something healthy…don't faint from shock! I want to share this cleansing cranberry lemon juice drink because it really did make me feel better.

What is lemon bar filling made of? ›

Make the filling: Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined. Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles.

Why did the top of my lemon bars crack? ›

Cracks - Cracks happen a lot when either when the lemon mixture if beaten a lot or you bake your bars at too high of a temperature and take them out of the oven. The dramatic change in temperature will sometimes create these cracks. They do not affect the taste, and you can cover it with powdered sugar.

Why are my lemon bars runny? ›

Why are my lemon bars runny? Runny Lemon Bars are most likely caused from under baking.

Is cranberry juice good for your kidneys and bladder? ›

It is a long-held belief that cranberry juice supports urinary system health, which includes the kidneys, ureters, bladder, and urethra. But while cranberries support your lower urinary tract—from the bladder down—there is no known or scientifically confirmed effect on kidney function.

What happens to your body when you drink cranberry juice everyday? ›

Although cranberry juice is safe to consume in moderation, drinking too much can cause side effects such as upset stomach, diarrhea, and blood sugar spikes. In the past, it was believed that cranberry juice can slow the growth of bacteria and therefore is useful in treating urinary tract infections.

Why can't I use a metal pan for lemon bars? ›

Bake in glass: Always bake in glass pans to avoid a metallic taste. Always par-bake: For a crispy crust, thoroughly par-bake your crust until it's golden brown so that it stays crisp. Use fresh lemon juice: Always use fresh lemon juice for the absolute best flavor!

How do you keep lemon bars fresh? ›

To store lemon bars, simply place in an airtight container and seal tightly, then put them in the fridge. If you're stacking lemon bars, insert a sheet of parchment paper between layers to prevent sticking. According to the USDA, lemon bars will last in the refrigerator up to 7 days.

Do lemon bars need to be refrigerated after baking? ›

Just place them in an airtight container. If you need to stack them, separate layers with a sheet of parchment or waxed paper. For longer storage, it's best to keep your lemon bars refrigerated.

Why do my lemon bars smell eggy? ›

If your lemon bars have a strong eggy taste/smell, it's likely due to the lemon curd being overbaked. Be sure to take the lemon bars out of the oven as soon as they're done. Your oven may also be running a little hot.

How do you cut lemon bars without sticking? ›

I have found that a hot, wet, very sharp knife helps quite a bit. Also, make sure the bars are completely chilled before cutting.

How do you cut lemon bars without sticking to the knife? ›

Prepare your chef's knife for cutting by coating with cooking spray and then wiping it clean with a paper towel. This step will help prevent the knife from sticking to the bars as you cut.

Can you freeze homemade lemon bars? ›

Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.)

Why did my lemon bars crack when cooling? ›

Don't Over-Bake.

If you leave them in the oven too long, it can cause your bars to crack.

What benefits does cranberry juice have for the female body? ›

Cranberry juice is rich in anti-inflammatory antioxidants and key nutrients. It may also help prevent UTIs, support a healthy gut, and help manage some chronic conditions, like heart disease and rheumatoid arthritis.

What does apple cider vinegar, lemon juice, and cranberry juice do for your body? ›

Start your day with a kickass healthy drink of Cranberry, Apple Cider Vinegar & Lemon Juice. This power drink is packed with healthy juices that boosts your metabolism into high gear, cleanses the system, and kills sugar cravings.

What is the mixture of cranberry juice and apple cider vinegar for weight loss? ›

What is the best formula of apple cider vinegar and cranberry juice for weight loss? It's generally recommended to combine four ounces of pure cranberry juice with one to two teaspoons of organic apple cider vinegar and top with six ounces of fresh water.

How long does it take cranberry juice to detox your body? ›

For example, if you do it on a daily basis, it would take at least a month for your body to detox. So if you have that kind of time to prepare, then this cranberry juice method is for you. If you don't have a month to detox, there is no guarantee that it will work for you.

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