Cranberry Lemon Bars Holiday

These cranberry lemon bars are my go-to treat when the holidays roll around or any time I want something bright and tangy in the middle of winter They layer a sweet jammy cranberry compote beneath silky lemon custard over a rich shortbread base Every bite balances tart with sweet and they always disappear from the table before anything else

I first made these bars for a Thanksgiving dessert board and everyone kept asking for the recipe They have become my signature bake for every holiday potluck with family and friends

Gather Your Ingredients

• Unsalted butter: melted and slightly cooled helps the shortbread come out super tender and never greasy Look for European-style if you want extra rich flavor
• Granulated sugar: provides the right sweetness in both crust and filling Use fine baking sugar for the smoothest custard
• Salt: a pinch rounds out all the flavors Choose fine sea salt for even distribution
• All-purpose flour: spooned and leveled packs a perfect crumb in the crust Always measure flour by spooning into the cup and leveling it off for accuracy
• Fresh cranberries or frozen cranberries (not thawed): supply that signature tart flavor and bright color Look for berries that are firm plump and deep red
• Water: helps break down the cranberries into a thick compote Use filtered water for best flavor
• Eggs: bind the lemon custard for a creamy yet sturdy top layer Use large eggs at room temperature
• Fresh lemon juice: delivers zippy natural citrus flavor Only fresh juice will achieve the bright taste so avoid bottled
• Powdered sugar: for dusting on top with a fine-mesh sieve to create a beautiful cloud-like finish

How to Make It

Prepare the Cranberry Filling:

Begin by rinsing your fresh or frozen cranberries and removing any that are soft or blemished Place cranberries in a medium saucepan with water and sugar Set over medium-high heat bring to a boil then reduce to medium-low Cover the pan with a splatter screen or lid Simmer stirring occasionally at first then constantly as the berries burst and the liquid thickens This will take about ten to fifteen minutes You are looking for the cranberries to break down completely and the mixture to look glossy and jam-like Cool for at least thirty minutes so it will firm up

Prepare the Pan and Oven:

While the cranberry layer cools preheat your oven to three hundred twenty-five degrees Fahrenheit Line a nine inch square baking pan with parchment paper making sure it goes up the sides for easy removal after baking Grease the parchment with butter or non-stick spray to guarantee nothing will stick

Make the Shortbread Crust:

In a medium bowl stir together melted butter vanilla sugar and salt Mix until blended Add your measured flour and stir by hand until a dense dough forms Press this mixture very firmly into the prepared pan making sure it covers the entire bottom and is packed tightly I like to use the flat bottom of a measuring cup for even pressure

Bake the Crust:

Slide the pan into the oven and bake for about sixteen to eighteen minutes You want the edges to look lightly golden and the top to be set Take it out and use a fork to carefully prick the surface all over This lets steam escape and keeps the crust from puffing up Let it cool on a wire rack until only barely warm

Whisk the Lemon Custard:

In a clean medium bowl whisk together flour and sugar Once combined add the eggs and whisk thoroughly followed by the lemon juice Keep whisking until smooth pale yellow and lightly frothy Make sure there are no unmixed streaks

Layer the Cranberry Compote:

Once the crust has cooled pour the cranberry compote over it Using a spatula spread the mixture all the way to the edges so every corner is covered Place the pan in the fridge for about forty-five minutes This step ensures the compote layer will hold up when the custard goes on

Add the Lemon Custard and Bake:

Preheat oven to three hundred fifty degrees Fahrenheit Remove the pan from the refrigerator and slowly pour the lemon custard over the set cranberry layer Pour gently to keep the layers from mixing Bake for forty-three to forty-five minutes The custard should look set and no longer jiggle in the center

Cool the Bars:

Let the pan cool on a wire rack for one hour Do not rush Transfer the pan to the fridge for another one to two hours so the bars become completely cool and firm This cooling period is essential for cutting clean bars later

Cut and Serve:

Use the parchment overhangs to carefully lift the bars from the pan Set onto a cutting board and dust generously with powdered sugar using a fine mesh sieve Cut into squares with a sharp knife wiping the blade between each cut for neat slices Serve cold from the fridge or let them sit out for fifteen minutes for a slightly softer texture

When I bake these I always look forward to dusting the powdered sugar on top just before serving The sparkle reminds me of our first winter snow and makes even a casual weeknight feel special

Flavor Boosters

If cranberries are out of season swap in frozen berries directly from the freezer Do not thaw first For the citrus layer you can use Meyer lemons for a sweeter more floral custard Or if you are craving other fruit flavor try fresh raspberries or blueberries prepared the same way with a touch less sugar

Serving Suggestions

Serve the bars with espresso or hot coffee The bitterness cuts through the tartness and makes the citrus pop For special occasions plate each square with a scoop of vanilla ice cream or whipped cream A sprinkle of lemon zest on top brightens everything and gives a festive look

Creative Twists

Cranberry lemon bars showcase classic holiday flavors pairing winter berries with sunny citrus My family loves these at Thanksgiving and Christmas but they also brighten a grey February day Try orange juice in place of lemon for a softer sweeter variation or swap in different berries for spring and summer gatherings Adjust the sugar based on how tart your fruit is and add zest for extra flavor

Layering and chilling are the secret to stunning bakery-style bars at home and these cranberry lemon bars might just steal the spotlight at your next holiday gathering Enjoy every bright tangy bite

Common Questions About This Recipe

→ Can I make cranberry lemon bars ahead of time?

Yes, prepare the bars in advance and refrigerate. They keep well for several days and taste best when chilled a few hours or overnight for clean slicing and flavor melding.

→ How do I store cranberry lemon bars and how long do they last?

Store bars in an airtight container in the fridge for 6-7 days. Separate layers with parchment to prevent sticking and maintain the crisp texture.

→ Can you freeze cranberry lemon bars?

Yes, they freeze well. Wrap portions individually and freeze in an airtight container for up to 2 months. Thaw in the fridge and dust with fresh powdered sugar before serving.

→ What's the best way to cut lemon bars cleanly?

Chill bars until firm, lift out with parchment, and use a sharp knife wiped clean between cuts for the sharpest slices and defined layers.

→ Can I use frozen cranberries in place of fresh?

Absolutely—frozen cranberries work perfectly. No need to thaw; simmer straight from frozen for the jammy filling.

→ Why do cranberry lemon bars sometimes have bubbles on top?

Small bubbles are natural from whisked eggs in the custard and will settle as bars cool; dusting with powdered sugar helps conceal them for presentation.

→ Do I have to use fresh lemon juice?

Fresh lemon juice is recommended for the brightest flavor and acidity. Bottled juice can taste less vibrant and alter the overall result.