Best Cranberry Lemon Bars (Recipe for Printing)

Celebrate the holidays with cranberry lemon bars featuring a buttery shortbread base, jammy cranberry filling, and vibrant lemon custard. Ideal for Thanksgiving, Christmas, or any festive dessert spread. Save & click.

# What You Need:

→ For the Cranberry Layer

01 - 8 ounces fresh or frozen cranberries (about 2 cups, unthawed if frozen)
02 - 1/2 cup water
03 - 6 tablespoons granulated sugar

→ For the Shortbread Crust

04 - 1/2 cup unsalted butter, melted and slightly cooled
05 - 1/4 cup granulated sugar
06 - 1/4 teaspoon salt
07 - 1 cup plus 1 tablespoon all-purpose flour, spooned and leveled
08 - 1 teaspoon vanilla extract

→ For the Lemon Custard

09 - 3 large eggs
10 - 1 cup granulated sugar
11 - 3 tablespoons all-purpose flour
12 - 1/2 cup fresh lemon juice (about 3–4 lemons, strained)

→ For Garnish

13 - Powdered sugar, for dusting

# How to Make It:

01 - Rinse cranberries and remove any soft or damaged berries. Combine cranberries, water, and 6 tablespoons granulated sugar in a medium saucepan. Bring to a gentle boil over medium-high heat. Reduce to medium-low, cover with lid or splatter screen to contain bursting cranberries, and simmer for 10–15 minutes, stirring frequently. Cook until cranberries are completely broken down and the mixture is thick and jam-like. Set aside to cool for at least 30 minutes.
02 - Preheat oven to 325°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting. Ensure parchment completely covers sides and corners. Lightly coat with butter or nonstick spray.
03 - In a medium mixing bowl, stir together melted butter, vanilla extract, 1/4 cup granulated sugar, and salt until fully combined. Add 1 cup plus 1 tablespoon flour and mix until a thick dough forms.
04 - Firmly press dough into even layer over bottom of prepared pan, using hands or bottom of a measuring cup for a compact, uniform base. Bake for 16–18 minutes until edges are lightly golden and crust is set. Remove from oven and immediately pierce crust all over with fork to release steam. Allow crust to cool on wire rack for 20 minutes.
05 - Whisk together 3 tablespoons flour and 1 cup granulated sugar in a medium bowl. Add eggs and beat until fully blended and smooth. Stir in fresh lemon juice and whisk until pale yellow and lightly frothy. Let rest at room temperature.
06 - Spread cooled cranberry filling evenly over completely cooled crust to the edges, smoothing the surface. Refrigerate the pan for 45 minutes to set the cranberry layer.
07 - Preheat oven to 350°F. Remove pan from refrigerator. Gently pour lemon custard over firm cranberry layer, spreading evenly. Bake for 43–45 minutes, until custard is set and center does not jiggle when lightly shaken. Tiny surface bubbles may form.
08 - Remove pan from oven. Cool on a wire rack at room temperature for 1 hour. Transfer to refrigerator and chill for 1–2 hours to fully set layers and ensure clean slicing.
09 - Lift bars out of pan using parchment overhang and place on cutting board. Generously dust with powdered sugar through a fine-mesh sieve for even coverage. Slice into squares with a sharp knife, wiping the blade clean between cuts. Serve chilled or at room temperature.

# Extra Tips:

01 - Store bars in an airtight container in the refrigerator for up to 7 days, layering parchment between stacked pieces to prevent sticking.
02 - Always use fresh lemon juice for optimal flavor; bottled juice yields less vibrant results.
03 - Ensure each layer is fully cooled before adding the next to maintain distinct boundaries and prevent color bleed.
04 - Dust powdered sugar just before serving for a professional finish that does not dissolve.
05 - Wipe the knife between cuts for the cleanest slices.

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