Bright, buttery cranberry lemon bars pair zesty lemon curd with a layer of homemade cranberry sauce for the ultimate holiday dessert. These easy lemon bars with cranberry bake up with clean layers, tangy-sweet flavor, and picture-perfect slices for parties or gifting.
Why You’ll Love Them
Bright, tart and sweet, these cranberry lemon bars leave nothing to be desired.
- Two-tone color and flavor – With bright red and sweet cranberry sauce and a light and tart lemon layer, the flavor combination is out of this world.
- Clean layers & neat slices – Read below for tried and tested tips and tricks for the perfect clean cut and bake.
- Great use for leftover cranberry sauce – After the holidays are over and you still have cranberry sauce leftover, these bars put it to the perfect use.
Gather This
You only need a total of 6 simple ingredients to make these cranberry lemon bars. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Cranberry sauce – You want this to be the homemade, whole cranberry sauce– not the canned jelly kind. Make sure it’s thick enough to spread and not too runny.
- Fresh lemon – We use both fresh lemon juice and lemon zest. When zesting the lemon, make sure to stop before the white part of the rind to prevent bitterness.
- Salted butter
- Sugar
- Vanilla extract
- Flour
Test Kitchen Notes
These cranberry lemon bars are super simple to make, but I have some tips to ensure they turn out perfectly.
- Balance: Try adding a pinch of salt to both layers to help bring out both the sweet and tart flavors of each.
- No weep/leak: Make sure your cranberry sauce is thick to prevent leaking; if too thin, reduce on the stove for 2-3 minutes.
- Clean edges: To make sure your cuts are clean, chill fully; you can also heat the knife and wipe between cuts.
- Perfect set: There should be a slight jiggle when completely set, but the bars should hold their shape.
What to Serve Them With
Of course, any dessert pairs nicely with a hot cup of coffee or tea. If you’re feeling frisky, try making an espresso martini or whipped coffee for something fun.
I like to top these bars with a dollop of homemade whipped cream or even raspberry sauce. You can always serve with a scoop of vanilla ice cream for even more deliciousness.
Variations
There are plenty of ways for you to make these cranberry lemon bars your own; here are a few suggestions.
- Toppings – Try garnishing your bars with a sprinkling of powdered sugar, candied lemons or a drizzle of white chocolate sauce.
- Sweeter citrus – If your cranberry sauce is particularly tart, you might want to swap the lemon for meyer lemons or even oranges to make orange cranberry bars.
- Gluten-Free – To make these gluten free, use a 1:1 ratio for gluten free flour in crust and use cornstarch in the lemon curd.
Frequently Asked Questions
Yes, this is a great recipe to use leftover whole-berry sauce; if it’s thin, simmer a few minutes to thicken, then cool.
Yes, pre-baking the crust prevents a soggy base and keeps layers distinct.
Overbaked or too much air—strain curd and bake just to a slight jiggle.
More Dessert Bar Recipes
Whether for holidays, picnics or potlucks, these brownies and bars are portable, delicious and easy to make!
Cranberry Lemon Bars recipe
Ingredients
Crust:
- 1/2 cup salted butter , softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup flour
Filling:
- 4 eggs
- 1 1/4 cup sugar
- 1 tablespoon fresh lemon zest (about 1 lemon)
- 1/2 cup fresh lemon juice (about 4 lemons)
- 1/2 cup flour
- 1 cup canned whole berry cranberry sauce
Instructions
Crust:
- Line a 9×9 inch pan with parchment paper and preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, cream together the softened 1/2 cup salted butter and 1/4 cup sugar until light and fluffy, approximately 2-3 minutes.
- Stir in the 1/2 teaspoon vanilla extract and mix again. Add the 1 cup flour and mix until dough has formed.
- Press the dough onto the bottom of the prepared baking pan to form an even layer.
- Bake the crust for 20-25 minutes until the top is lightly browned. Remove and allow it to cool for 10 minutes. Leave the oven on.
Lemon & Cranberry Layers:
- In a medium mixing bowl, whisk together the 4 eggs, 1 1/4 cup sugar, 1 tablespoon fresh lemon zest (about 1 lemon) and 1/2 cup fresh lemon juice (about 4 lemons).
- Sift the 1/2 cup flour and add to the mixture. Mix until the lemon mixture is smooth.
- Top the still-warm crust with the 1 cup canned whole berry cranberry sauce. Make sure the crust is still warm, this helps the layers bind.
- Smooth the lemon layer on top of the cranberry sauce and bake for another 30-35 minutes until the lemon layer has set, but is not browned. Let the bars cool completely and then chill in the refrigerator for a minimum of 4 hours, but up to overnight.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
