Lemon and Cranberry

This cranberry lemon bars recipe is a bright and zesty treat that fits perfectly for a casual snack or a festive dessert. The combination of tangy lemon and tart cranberries offers a refreshing twist on classic bars, balanced by a buttery, crisp crust. It’s simple enough to whip up on a weekend but impressive enough to bring to gatherings.

I first made these bars during a holiday bake-off and they became a fast favorite with friends and family. Now they regularly appear at our celebrations, especially when I want something a bit different from the usual desserts.

Gather Your Ingredients

• All-purpose flour: One cup plus one tablespoon for the crust offers the right texture and structure
• Granulated sugar: Quarter cup helps to sweeten the crust gently
• Salt: Quarter teaspoon enhances flavors without being noticeable
• Unsalted butter: Half cup very cold and cubed is essential for a flaky, tender crust — choose quality butter for best taste
• Vanilla extract: One teaspoon adds warmth and depth to the crust
• Granulated sugar: One cup for the lemon filling balances the tartness of lemon juice
• All-purpose flour: Three tablespoons in the filling thickens the lemon custard slightly
• Salt: Half teaspoon for the filling keeps the sweetness from being cloying
• Eggs: Three large at room temperature make the filling silky and help it set
• Lemon juice: Half cup freshly squeezed provides bright citrus flavor — fresh is always better than bottled
• Lemon zest: Two tablespoons finely grated boost lemon aroma and flavor
• Unsalted butter: Half cup melted and slightly cooled enriches the lemon filling for smoothness
• Cranberries: Eight ounces fresh or frozen (do not thaw if frozen) bring beautiful color and tartness to the swirl
• Granulated sugar: Six tablespoons added to cranberries sweeten the swirl
• Water: Half cup helps the cranberries cook down to a jam-like consistency
• Lemon zest: Half teaspoon optional for the cranberry swirl can add an extra layer of citrus brightness
• Powdered sugar: Optional for dusting adds a pretty finishing touch and subtle sweetness

How to Make It

Prepare the Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit with the rack positioned in the middle. Line a 9 by 13 inch baking pan with parchment paper leaving an overhang along the long sides so you can lift the bars out easily after baking. Spraying the bottom lightly with non-stick cooking spray can help keep the parchment in place.

Make the Crust:

In a medium bowl, whisk together one cup plus one tablespoon of flour, one-quarter cup granulated sugar, and one-quarter teaspoon salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea sized pieces. Press this mixture evenly into the bottom of your prepared pan. Bake for about 15 to 18 minutes until it just starts to turn golden at the edges. Remove from the oven and let cool slightly.

Prepare Vibrant Lemon Filling:

In a large bowl, combine one cup granulated sugar with three tablespoons all-purpose flour and half a teaspoon salt, whisking until well mixed. In a separate bowl, whisk the three room temperature eggs. Pour the eggs into the sugar and flour mixture and beat until smooth. Stir in half a cup freshly squeezed lemon juice and two tablespoons finely grated lemon zest. Gently fold in half a cup of melted and slightly cooled unsalted butter until everything is fully incorporated.

Develop Sweet-Tart Cranberry Swirl:

In a small saucepan, combine eight ounces fresh or frozen cranberries, six tablespoons granulated sugar, and half a cup water. Add half a teaspoon lemon zest if using. Place the pan over medium heat and bring to a gentle simmer, stirring occasionally, for about five to seven minutes. You want the cranberries to begin bursting and the mixture to thicken to a jam-like consistency. Remove from heat and mash some of the cranberries with the back of a spoon to your liking. Let cool slightly.

Assemble and Bake:

Pour the lemon filling evenly over the baked crust. Using a spoon, drop spoonfuls of the cranberry mixture over the lemon layer. Use a knife or skewer to gently swirl the cranberries into the lemon mixture but don’t over mix — you want distinct swirls. Bake in the preheated oven for 30 to 45 minutes until the filling is set but still slightly wobbly in the center. Let cool completely in the pan on a wire rack before lifting out using the parchment overhang. Dust with powdered sugar if desired before slicing into bars.

One of my favorite things about this recipe is how the cranberry swirl adds a beautiful jewel-like color and an unexpected tartness that balances out the lemon’s brightness perfectly. It always makes me smile when I pull these out at family parties because they look so festive and taste like sunshine in every bite.

Flavor Boosters

Store your cranberry lemon bars in an airtight container in the refrigerator. They keep well for three to four days with the crust staying crisp and the filling lush. If you want to save them longer, wrap individual bars tightly in plastic wrap and place in the freezer for up to three months. Thaw at room temperature before serving.

Serving Suggestions

These bars are perfect served chilled or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with their tart and sweet profile. They also make a lovely gift packaged in parchment paper tied with a ribbon.

Creative Twists

In spring or summer switch the cranberry swirl for fresh raspberries or strawberries for a lighter feel. Adding a teaspoon of poppy seeds to the crust can also make this a summery treat. During the holidays, consider folding in warm spices like cinnamon or nutmeg to the crust or filling to add cozy depth.

This recipe is a delightful balance of tart and sweet with a beautiful presentation that’s sure to impress. Keep these tips in mind for perfect bars every time.

Common Questions About This Recipe

→ How do I store this dish?

Store in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.

→ Can I use frozen cranberries?

Yes, use frozen cranberries directly without thawing for best results in the swirl.

→ Is this suitable for gluten-free diets?

This dish uses all-purpose flour; substitute with a gluten-free alternative if needed.

→ How do I prevent the crust from sticking?

Line the baking pan with parchment paper and lightly spray with non-stick spray for easy removal.

→ Can I make this ahead of time?

Yes, it can be prepared a day in advance and kept refrigerated until serving.