Dessert

Cranberry Lemon Bars Recipe

ByJeannette Jaeger January 10, 2026January 10, 2026

Introduction

Cranberry Lemon Bars offer a bright, tangy twist on a classic dessert. With a buttery crust and a smooth, vibrant filling, they are perfect for festive gatherings or a refreshing treat any time of year.

The image shows a close-up view of three stacked dessert bars, each with four visible layers. The bottom layer is a light tan, crumbly cookie base. Above that is a thick, glossy, deep red fruit jelly layer filled with bits of fruit pieces. The third layer is a smooth, shiny, golden-yellow custard or curd. The top layer is a thin dusting of white powdered sugar that lightly coats the surface. The bars are placed directly on a white marbled surface, with powdered sugar also lightly scattered around them. The texture of the cookie base looks slightly crunchy, while the middle layers appear soft and moist. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour
⅔ cup Powdered Sugar
12 tbsp Butter, melted
12 oz Fresh Cranberries
Zest of 1 Lemon
1 cup Sugar, divided
¼ cup Water
½ cup Lemon Juice
2 Large Eggs
2 Large Egg Yolks
4 tbsp Butter
¼ cup All-Purpose Flour

Instructions

Step 1: Preheat the oven to 350° F and line a 9×13 baking dish with parchment paper.
Step 2: Prepare the crust by combining 2 cups flour and powdered sugar in a large bowl. Pour in the melted butter and stir until the mixture holds together when pressed.
Step 3: Press the crust mixture evenly into the bottom of the prepared pan.
Step 4: Bake the crust for 15-20 minutes, until edges start to brown. Keep the oven on for the filling.
Step 5: In a medium saucepan, combine cranberries, lemon zest, ¾ cup sugar, and water. Bring to a simmer over medium-high heat.
Step 6: Reduce heat to medium-low and cook, stirring frequently, for 15 minutes to break down the cranberries.
Step 7: Remove from heat and puree the mixture until smooth using an immersion blender or standard blender (cool first if using a standard blender).
Step 8: Stir in lemon juice, remaining ¼ cup sugar, and 4 tablespoons butter until fully combined.
Step 9: In a small bowl, whisk eggs and egg yolks. Temper the eggs by gradually whisking in 6 tablespoons of the hot cranberry mixture, one tablespoon at a time.
Step 10: Whisk the tempered egg mixture back into the remaining cranberry filling. Add ¼ cup flour and mix until smooth.
Step 11: (Optional) Pour the filling through a fine mesh sieve to remove any cranberry skins or seeds for a smoother texture.
Step 12: Spread the filling evenly over the baked crust.
Step 13: Bake for 20-25 minutes until the center is set and no longer jiggly.
Step 14: Let cool at room temperature for one hour, then chill in the fridge for at least 2 hours.
Step 15: Dust with powdered sugar if desired and slice into bars using a sharp, damp knife, wiping the knife between cuts for clean slices.

Tips & Variations

For a smoother filling, skimming it through a sieve helps remove seeds and skins but is optional.
Use frozen cranberries if fresh aren’t available; just thaw before cooking.
Add a pinch of ground ginger or cinnamon to the filling for a warm spice note.

Storage

Store cranberry lemon bars in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the microwave if you prefer them warm, but they are delicious served chilled as well.