Name: Lemon Cranberry Bars Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: Cooking spray; 8 tablespoons unsalted butter, at room temperature; 1/4 cup granulated sugar; 1/2 teaspoon kosher salt; 1 cup all-purpose flour, plus more for dusting; 4 large eggs, at room temperature; 1 1/2 cups granulated sugar; 1 1/2 teaspoons finely grated lemon zest (from 1 medium lemon); 1/2 cup freshly squeezed lemon juice (from 4 medium lemons); 1/2 teaspoon kosher salt; 1/2 cup all-purpose flour; 1 cup canned whole berry cranberry sauce; Powdered sugar, for dusting

There’s something incredibly bright and festive about a good citrus and berry dessert, and this Lemon Cranberry Bars Recipe hits that note perfectly. With its buttery crust, tangy lemon filling, and sweet bursts of cranberry, it’s the kind of dessert you find yourself coming back to again and again — trust me, it’s worth every step!

The image shows a group of square dessert bars arranged tightly on a white marbled surface. Each bar has three visible layers: a light golden crust at the bottom with a slightly crumbly texture, a thin dark red jam layer in the middle, and a thick smooth yellow custard layer on top. The custard has a matte finish and is dusted with a thin layer of white powdered sugar that lightly covers all the bars. Two bars are tilted, showing the layers clearly from the side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Cranberry Bars Recipe
Top Tip
How to Serve Lemon Cranberry Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Cranberry Bars Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Lemon Cranberry Bars Recipe with you because it’s one of those recipes that feels both traditional and fresh. It’s a wonderful way to brighten up the dessert table, especially when you want something sweet but not overwhelmingly rich.

Perfect balance of flavors: The tartness of lemon and cranberries complements the buttery, slightly sweet crust beautifully.
Easy to make: Despite its impressive look, it requires just simple ingredients and straightforward steps.
Versatile serving options: Great for holidays, potlucks, or an everyday treat with your afternoon coffee.
Great texture contrast: Crisp, buttery base paired with a silky lemon layer and the occasional berry burst.

Ingredients & Why They Work

Each ingredient in this Lemon Cranberry Bars Recipe is carefully chosen to create that delightful contrast of textures and flavors. Let me walk you through why these work so well together and a few tips for choosing them.

Flat lay of a stick of unsalted butter at room temperature, a small white ceramic bowl filled with granulated sugar, a few grains of kosher salt scattered neatly, a simple mound of all-purpose flour dusted on the surface, four whole large eggs with clean shells, a small white ceramic bowl holding finely grated lemon zest, a small white ceramic bowl with freshly squeezed lemon juice, a small white ceramic bowl filled with whole berry cranberry sauce, a whole medium lemon sliced in half, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: I always use room temperature butter for easy mixing and a rich, tender crust.
Granulated sugar: It sweetens both the crust and filling consistently without overpowering the citrus tang.
Kosher salt: Just a touch to balance and enhance the flavors.
All-purpose flour: This gives the crust structure and the lemon layer just enough body.
Large eggs: Key for setting the lemon filling, making it silky and firm without cracking.
Lemon zest and juice: Freshly grated zest adds a fragrant brightness, while fresh lemon juice provides that unmistakable zing.
Canned whole berry cranberry sauce: The surprise bursts of tart cranberries throughout make this recipe legendary in my house. I recommend quality sauce with whole berries intact.
Powdered sugar: For that final snowy dusting that adds a touch of elegance and a little sweetness to every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this Lemon Cranberry Bars Recipe depending on the season or my mood. It’s a flexible base that welcomes your creativity — whether you want it a little more tart, or add some spice.

Variation: Sometimes I swap out canned cranberry sauce for fresh or frozen cranberries cooked down with a bit of orange zest for a brighter, fruitier layer.
Dietary change: For a gluten-free twist, use a gluten-free flour blend instead of all-purpose flour — it still works great!
Seasonal twist: Stir in a pinch of ground ginger or cardamom to lend a warm spice note around the holidays.

Step-by-Step: How I Make Lemon Cranberry Bars Recipe

The image shows two square slices stacked on top of each other on a white marbled surface. Each slice has four layers: the bottom layer is a light golden crust with a crumbly texture, followed by a thin dark red jam layer. Above the jam is a thick, smooth, bright yellow custard layer, and the top is a slightly browned crust dusted with white powdered sugar. The edges of the slices are slightly rough, and a few crumbs and powdered sugar sprinkles are scattered on the surface around the slices. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the crust

Start by preheating your oven and greasing your baking pan with cooking spray. I find an 8x8 inch pan works perfectly. Then, cream the room-temperature butter with sugar and salt until it’s light and fluffy. Mix in the flour gradually until it forms a crumbly dough. Press this mixture firmly and evenly into the bottom of your pan — a flat, dense crust means your bars will hold together better without crumbling when served. Pop it in the oven to bake until it’s just golden, about 20 minutes.

Step 2: Mix the lemon filling

While the crust is baking, whisk together eggs, sugar, lemon zest, lemon juice, salt, and flour until smooth. This mixture will become beautifully silky once baked, so make sure everything is well combined but don’t overbeat — you want it light and airy, but not frothy.

Step 3: Assemble and bake

Spread the cranberry sauce evenly over the warm crust — watch out, as the crust might still be hot, so a bit of patience here keeps the layers tidy. Then gently pour the lemon filling over the cranberries, distribute it carefully to avoid mixing the layers too much. Bake it again until the lemon filling is set but still slightly jiggly in the center, typically 30 to 35 minutes.

Step 4: Cool and dust with powdered sugar

Once out of the oven, let your bars cool completely on a wire rack. This step is key to getting clean slices. Before cutting, dust generously with powdered sugar for that classic look and a final touch of sweetness. Then slice into squares and get ready to enjoy some lovely tangy-sweet bites.

Top Tip

From my experience, a few small tricks can make these Lemon Cranberry Bars Recipe come out amazing every single time. These tips saved me from a few early bakes that didn’t quite hit the mark, and they’ll help you too!

Room temperature eggs and butter: These blend more evenly, preventing lumps and giving a better texture.
Don’t overmix lemon filling: Overbeating can make it crack or be too firm once baked.
Even spreading of cranberry sauce: Use the back of a spoon to gently level it out without breaking the berries.
Let bars fully cool: This ensures neat cutting and that filling sets properly without sticking.

How to Serve Lemon Cranberry Bars Recipe

Lemon Cranberry Bars - Serving Suggestion

Garnishes

I like to keep it simple and classic with a dusting of powdered sugar, but when I’m feeling festive, a small sprig of fresh rosemary or a twist of lemon peel adds a sophisticated touch that really pops on the plate.

Side Dishes

These bars pair beautifully with a light whipped cream or vanilla ice cream if you want something creamy alongside the tartness. I’ve also served them with a cup of strong coffee or herbal tea, making afternoon snack time feel special.

Creative Ways to Present

For holiday gatherings, I’ve arranged these bars on a festive platter with fresh cranberries and lemon wedges scattered around — it doubles as decor and a snack invitation. You could also layer them in a clear glass trifle bowl with whipped cream for a stunning, casual dessert display.

Make Ahead and Storage

Storing Leftovers

I keep leftover bars covered loosely at room temperature for a day or two, but they do fine stored in an airtight container in the fridge for up to 5 days — just let them come to room temperature before eating for the best flavor.

Freezing

These bars freeze beautifully! Wrap individual slices tightly in plastic wrap, then place in a freezer bag. When you want to enjoy one, thaw overnight in the fridge and serve chilled or warmed slightly.

Reheating

If you prefer your bars warm, I nuke a slice for about 15 seconds or pop it in a 300°F oven for 5-7 minutes. This brings out the lemon aroma beautifully without melting the powdered sugar topping.

Frequently Asked Questions:

Can I use fresh cranberries instead of canned cranberry sauce?

Yes! You can make your own cranberry sauce with fresh or frozen cranberries cooked down with sugar and a bit of water until thickened. Just cool it first before layering it on the crust to avoid making it soggy.

How do I prevent the lemon filling from cracking?

To avoid cracks, make sure you don’t overbeat the filling and bake it until just set but still slightly jiggly in the center. Cooling gradually at room temperature also helps keep the surface smooth.

Can this recipe be made gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free blend. It slightly changes the texture but keeps the bars just as delicious.

What’s the best way to store these bars?

Store lemon cranberry bars in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for optimum flavor and texture.

Final Thoughts

Honestly, this Lemon Cranberry Bars Recipe has become a favorite in my kitchen because it delivers that perfect combination of tangy and sweet in each bite. It feels like a little celebration, whether you’re sharing it with family or savoring a quiet moment with a cup of tea. I’m confident you’ll find joy making it and even more joy eating it — go ahead, give it a try and watch it quickly become a new classic in your dessert repertoire.