Cranberry Lemon Bars

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Cranberry Lemon Bars are made with a buttery shortbread crust, then layered with cranberry sauce and a sweet and tangy lemon curd filling. They taste like classic lemon bars with a festive twist, tangy burst of flavor and perfect to make ahead for holiday parties!

PIN these Cranberry Lemon Squares to try later!

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cranberry lemon bars

If you love classic lemon bars but want a holiday sparkle, these Cranberry Lemon Bars are it and can be made with leftover cranberry sauce from Thanksgiving! Each bite is full of bright lemony flavor with a hint of sweetness from the cranberries.

The filling is silky, tangy, and made from any favorite canned or homemade cranberry sauce. The shortbread stays crisp and buttery, and every slice looks bakery-perfect.

These make a delicious addition on your holiday dessert table and everyone will love the unique flavor combo! If you love lemon bars, try these Lemon Bars with Graham Cracker Crust, Lemon Bar Cookies and Frosted Lemon Cookies.

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key ingredients

• Fresh lemon juice and fresh lemon zest: The star ingredients! You can’t leave this one out. Make sure to use lemon juice from fresh lemons- bottled lemon juice won’t work as it will make the flavor taste different. You can also use Meyer Lemons but they will make the bars have a sweeter flavor instead of a zesty lemon flavor from regular lemons. You’ll need about 4-5 large lemons.
• Butter: We use salted butter in the shortbread but you can also use unsalted. Just be sure to add 1/4 teaspoon of salt to the flour mixture.
• All-purpose flour: This will help thicken the lemon filling batter.
• Eggs: We need 4 large eggs at room temperature so it incorporates in the mixture better.
• Sugar: Granulated white sugar to add sweetness.
• Powdered sugar: Dusted on top to make the bars look extra pretty (optional).
• Cranberry sauce: I love using canned whole berry cranberry sauce but you can use any. Homemade with fresh cranberries, leftovers from Thanksgiving or jellied cranberry sauce. If your cranberry sauce seems too thin, add it to a medium saucepan and heat until it comes to a boil to thicken.

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how to make lemon cranberry bars

Make shortbread crust: In a large bowl with a hand or stand mixer, beat together the softened butter and sugar until fluffy. Add vanilla extract and mix until combined. Be sure to scrape down the sides of the bowl. Slowly add in the flour, mixing until shortbread dough has formed. Be sure not to over-mix.

Bake crust: Spread shortbread dough into the prepared baking pan and evenly spread with a rubber spatula or your hands. Bake the crust for 20-25 minutes until the top is lightly golden brown.

Make lemon curd filling: While the crust bakes, in a medium bowl, whisk together the eggs, sugar, lemon zest and juice. Sift flour and stir into the mixture. Mix until the lemon mixture is smooth.

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Add cranberry layer: When the crust is done baking, let cool for a few minutes then add cranberry mixture in an even layer (the crust should still be warm, this will help the layers stick).

Add lemon curd layer and bake: Add the lemon layer on top and bake for another 30-35 minutes. Let the bars cool completely on a wire rack and then place the cooled cranberry lemon bars the refrigerator to set and get cold for a few hours to overnight. Dust the tops with powdered sugar and cut into 16 bars, enjoy!

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tips

• Sharp knife: Use a sharp knife to cut the bars into perfect squares and get extra clean slices.
• Cool completely: Be sure to let the lemon bars cool completely before placing them in the fridge. It’s best when the lemon bars get served cold and chilled so they are firm when you cut them.
• Use parchment paper or foil: Make sure you completely cover the baking dish or pan with parchment paper or foil so you have an easy clean up and it will prevent the bars from sticking.
• Size of bars: Make these bars into mini bars by cutting them into even smaller squares. You could also make them larger by cutting them into 9 large squares.
• Topping: My favorite is to dust the tops with powdered sugar but you could also dollop whipped cream on top or sprinkle fresh berries on the bars.

FAQs

How do I get super clean slices?

Chill the baked Cranberry Lemon Bars for at least 2–3 hours and use a sharp knife to cut into bars on a large cutting board. Be sure to wipe between cuts.

How to make Cranberry Lemon Bars ahead?

Make the bars the day before and chill overnight. They can stay fresh for 4–5 days covered in the fridge and freeze up to 3 months.

Can I double the recipe?

Yes! To make more bars, use a 9×13 pan instead and add a few minutes to the baking time.

Why did my bars crack on top?

Over baking or cutting the bars while warm can cause cracks. Bake just until the center is jiggly slightly. Be sure to fully cool and then chill before slicing.

How to make extra tart bars?

Reduce the sugar and use extra tart lemons. Adding extra lemon zest and lemon extract will help add to the tart flavor.

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leftovers & storage

Since these bars contain eggs you will have to store them in the refrigerator. I think this dessert is even better the next day because all the lemon flavors really sink in and the bars get a chance to get firm and set.

To store: Place bars in an airtight container or cover them tightly with plastic wrap or aluminum foil. They will stay fresh for up to 5 days. You may find some of the bars to be wet on the top-which is normal. Simply dab a paper towel on top to absorb any moisture.

To freeze: Place bars in a ziplock bag or freezer-safe container. You could also wrap the baking dish with plastic wrap and aluminum foil. If you need to layer the bars, place a layer of parchment paper in between each layer to prevent sticking. Freeze for up to 3 months. 

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