Cranberry Lemon Bars

Two slices of lemon raspberry bars dusted with powdered sugar are stacked on a white plate. Another plate with a single bar and a raspberry is visible in the background.

This cranberry lemon bars recipe layers a buttery shortbread crust, a cooked cranberry filling, and a bright lemon custard on top for an easy make-ahead holiday dessert.

Course Dessert

Cuisine American

Keyword dessert bars, fruity

Prep Time 10

Cook Time 1 10

Cooling and Chilling 3 30

Total Time 4 50

Servings squares

Calories 336

Author Gina Dickson

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 for dusting

Instructions

Preheat your oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal, or grease the pan well.
In a large mixing bowl, whisk together the 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.
In a medium saucepan, combine the cranberries, granulated sugar, water, and lemon zest.
12 ounces cranberries, 3/4 cup granulated sugar, 2 tablespoons water, 2 tablespoons lemon zest
Cook the cranberries over medium heat until the berries burst and the mixture thickens, about 7-8 minutes. In another bowl, whisk together the sugar, flour, lemon zest, eggs, and lemon juice until smooth.
1 ½ cups granulated sugar, 1/2 cup all-purpose flour, 2 tablespoons lemon zest, 4 eggs, 2/3 cup lemon juice
Spread the cranberry filling evenly over the baked crust.
Gently pour the lemon filling over the cranberry layer, pouring slowly to help keep the layers separate. A small amount of mixing is normal. 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.
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

Store in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.

Nutrition