Whether you’re a beginner or a seasoned baker, you can easily make this recipe and impress your friends and family. All you need are a few common ingredients to make the most refreshing dessert for tea parties, potlucks, or any special occasion.
Bite Into Sunshine With This Zesty Sweet Lemon Squares Recipe
You’ll love this lemon square recipe because it takes this classic dessert to a whole new level. The flavor gets even more refreshing and vibrant with the addition of tangy, sweet cranberries. With its beautiful pop of red, the cranberry layer provides a more festive appeal during the holidays.
Every bite is a burst of textures. The pop of juicy goodness from the cranberries makes a nice contrast to the silky, smooth texture of the lemon filling. Together with the buttery crunch of the crust, you’ll provide a delightful gourmet experience that appeals to everybody.
The best part is that this recipe is easy to make with some basic baking techniques and a few common ingredients like cranberries and lemons.
If you want to know more fun dessert recipes, try my Easy And Delicious Classic Gingerbread Cookies Recipe and Twix Ice Cream Cake Recipe.
Ingredients Needed For Lemon Squares With Cranberries
Before we start baking, here are the ingredients you’ll need to get for making the best lemon squares recipe.
- Cranberries: For this recipe, you can use either fresh or frozen cranberries. Make sure the fresh cranberries are plump and sealed in a dry bag. For frozen cranberries, ensure that they’re not freezer burnt and clumped together.
- Lemons: Choose fresh lemons with vibrant yellow, smooth skin, and a strong, zesty aroma. Make sure they’re heavy and have thin skin to yield more juice when you squeeze them. I prefer the Eureka and Lisbon varieties for their bright flavor, but you can choose Meyer lemons if you want less acidic lemon squares.
- All-purpose flour: Check the date of your flour to be sure it’s fresh. Ensure the flour has a fine texture to blend easily and prevent clumps.
- Sugar: For this recipe use plain granulated sugar to sweeten the lemon filling. For the crust, use standard powdered sugar.
- Butter: Look for unsalted butter with 80% butterfat to create a richer and flakier crust.
- Eggs: To ensure that the lemon filling has a creamy texture, choose large eggs. Standard grocery store eggs are perfectly fine, but you can choose pasture-raised or free-range eggs for a slightly firmer texture and richer taste.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Lemon Squares
Once you have the ingredients, let’s get into action!
1
Prepare For Baking
To begin, preheat the oven to 350°F and prepare a 9×13-inch baking pan. For easy removal of the lemon squares, line the pan with parchment paper, leaving a bit of overhang on the sides. If parchment paper isn’t available, lightly grease the pan with butter as an alternative. This step ensures the lemon squares come out cleanly after baking.
2
Make The Crust
In a large mixing bowl, whisk together the flour, powdered sugar, and salt, then add the softened butter. Mix until the dough becomes crumbly, using either a whisk or a hand mixer. Once combined, transfer the dough into the prepared baking pan, pressing it evenly across the bottom to form the crust. Bake the crust in the preheated oven for 24–27 minutes, or until it develops a light golden-brown color. Once baked, remove the pan from the oven and set the crust aside to cool while preparing the filling.
3
Prepare The Cranberry And Lemon Layers
In a medium saucepan, combine the cranberries, granulated sugar, water, and lemon zest, cooking the mixture over medium heat for about 7–8 minutes. Stir occasionally as the cranberries begin to pop and break down, transforming into a thick, jam-like consistency. Meanwhile, in a separate bowl, whisk together the eggs and granulated sugar until the mixture becomes slightly frothy. Add the fresh lemon zest, lemon juice, and flour, mixing until the lemon filling is smooth and well combined.
4
Assemble And Bake
Spread the cranberry mixture evenly over the cooled crust, creating a vibrant, tangy layer. Then, carefully pour the lemon filling on top of the cranberries, using a spatula to spread it evenly. Return the pan to the oven and bake for 25–30 minutes, or until the filling is set and the edges take on a light golden hue. A slight jiggle in the center is perfectly fine—it will firm up as the dessert cools.
5
Chill And Serve
Once baked, let the lemon squares cool in the pan at room temperature for about 30 minutes. Then transfer the pan to the refrigerator for at least 3 hours to ensure the layers set completely, making them easier to slice. When ready, use the parchment paper overhang to lift the dessert out of the pan and place it on a cutting board. With a sharp knife, slice into 12 squares, then dust the tops with powdered sugar for a finishing touch. Serve and enjoy these tangy, sweet treats!
Gina’s Tips For Recipe Success
- Fold the parchment paper over the top of the lemon squares to cover while chilling in the fridge. This will help protect the squares from absorbing any moisture or odor in the refrigerator.
- When cutting the lemon squares, clean the knife between cuts for smooth edges.
- If possible, chill the lemon squares overnight to get the best consistency and flavor.
- Slightly cool the cranberry mixture before spreading it over to the crust to keep the layer separate.
- Don’t overmix the crust ingredients, or you’ll end up with a tough crust. Just mix until all the ingredients come together.
Storing Leftovers
If you have leftovers, they can stay flavorful and fresh when properly stored in the refrigerator or freezer.
- Refrigerator: Store your already cut lemon squares in a single layer or stacked in between parchment paper in an airtight container. If you’re dealing with a whole pan of uncut squares, tightly cover with aluminum foil or plastic wrap. Store in the fridge for up to 5 days.
- Freezer: You need to freeze the leftovers in the freezer for 1-2 hours, uncovered, to prevent them from sticking together. Once frozen solid, wrap each square in aluminum foil or plastic wrap, then place in an airtight container. These squares can last up to 2 months.
You can directly serve the refrigerated lemon squares or let them sit at room temperature for 10 minutes. For your frozen squares, you’ll need to thaw them overnight in the fridge or leave them at room temperature for 30 minutes before serving.
Lemon Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Cranberry Lemon Squares Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
Crust
- 2 ½ cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup butter, melted
Cranberry Layer
- 12 ounces cranberries, fresh or frozen
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons lemon zest, from 2 lemons
Lemon Layer
- 1 ½ cups granulated sugar
- 1/2 cup all-purpose flour
- 2 tablespoons lemon zest, from 2 lemons
- 4 eggs, large, at room temperature
- 2/3 cup lemon juice, from 3-4 large lemons
Topping
- 3 tablespoons powdered sugar, garnish dusting
Instructions
- Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Alternatively, grease the pan well.
Make The Crust
- In a large mixing bowl, whisk together flour, powdered sugar, and salt. Pour in the melted butter and stir until combined. The mixture will be crumbly.2 ½ cups all-purpose flour, 1/2 cup powdered sugar, 1/2 teaspoon salt, 1 cup butter
- Transfer the dough to the prepared pan. Break it up and press it into an even layer covering the entire bottom.
- Bake for 24-27 minutes, or until the crust is golden brown. Let it cool while you prepare the fillings.
Prepare the Cranberry Layer:
- In a medium saucepan, combine cranberries, granulated sugar, water, and lemon zest.12 ounces cranberries, 3/4 cup granulated sugar, 2 tablespoons water, 2 tablespoons lemon zest
- Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency, about 7-8 minutes. Set aside to cool slightly.
Prepare the Lemon Layer:
- In a separate bowl, whisk together granulated sugar, flour, lemon zest, eggs, and lemon juice until smooth and no lumps remain.1 ½ cups granulated sugar, 1/2 cup all-purpose flour, 2 tablespoons lemon zest, 4 eggs, 2/3 cup lemon juice
Assemble the Layers:
- Spread the cranberry filling evenly over the baked crust.
- Gently pour the lemon filling over the cranberry layer. Tip: Pour slowly to keep the layers separate as much as possible. A little mixing is okay.
Bake Again:
- Bake for 25-30 minutes, or until the lemon layer is mostly set but still jiggles slightly in the center when you gently shake the pan.
Cool & Chill:
- Let the bars cool to room temperature, then refrigerate for at least 3 hours to set. Once chilled, lift the bars out using the parchment paper and slice into 12 squares. Dust with powdered sugar before serving, if desired.3 tablespoons powdered sugar
Notes
Tips & Techniques
- Lemon Prep: You’ll need about 4 large lemons to get enough zest and juice for the recipe. Wash the lemons and then zest the lemons before juicing.
- Cranberries: Both fresh and frozen cranberries work. If using frozen, you don’t need to thaw them before cooking.
- Pouring the Lemon Filling: To maintain distinct layers, pour the lemon mixture gently over the cranberry layer. Don’t worry if some cranberries float to the top.
Storage
- Refrigerate: Store the squares in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the squares for up to 2 months. Wrap them individually in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge.