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    Home » Recipes » Fall Recipes

    Tangy Cranberry Lemon Bars

    Published: Nov 9, 2022 · Modified: Dec 1, 2022 by Emily · This post may contain affiliate links.

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    These cranberry lemon bars are next-level satisfaction! If you like tart flavors like lemon, then you'll love these. Not too sweet, surprisingly simple, and perfect for entertaining!

    cranberry lemon bars with 2 stacked.

    I've never had a big sweet tooth, I'm always more of a savory & salty girl. But, if I'm going to enjoy a dessert, it's gotta be tart or sour!

    These cranberry lemon bars are perfect because they're plenty tart and not too sweet, but the tartness is balanced by the buttery shortbread crust.

    And, before you freak out, this recipe looks really scary. But as someone who is not a good baker, it's really not very hard. There are quite a few steps, but none of them are very hard.

    Table of Contents:
    • 📖 Recipe Origins
    • 🎥 Watch the video of this recipe
    • 🍋 Why you'll love these Cranberry Lemon Bars
    • 🥘 What you need for this recipe
    • 📋 How to make Cranberry Lemon Bars
    • 💭 Expert Tips & Tricks
    • Recipe FAQs
    • Related Recipes
    • 📖 Recipe
    • ⭐ Reviews

    📖 Recipe Origins

    Lemon bars don't have a particularly long history. It seems that they were published in a Betty Crocker cookbook in the 1960's and have been an American staple dessert ever since.

    Cranberry has long been a part of holiday and Thanksgiving meals, so we added it in to the classic lemon bar. You may have seen that NYT Cooking has a similar recipe to this. While NYT can be a great source of inspiration, this recipe is entirely my own. Considering I don't have a subscription to NYTCooking, I couldn't have copied it. But I will give credit for the inspiration of this recipe.

    🎥 Watch the video of this recipe

    🍋 Why you'll love these Cranberry Lemon Bars

    • Tart & Tangy! These bars are light, refreshing, tangy, and perfectly balanced.
    • Unique. Lemon bars are overdone, cranberry desserts are everywhere, but this is something new and fun!
    • SO Pretty! The bright red cranberry layer sandwiched between shortbread and vibrant lemon curd is so pretty when sliced!

    🥘 What you need for this recipe

    Ingredients and Substitutions

    Ingredients with labels.
    • Cranberries - Fresh or frozen, I used fresh.
    • Sugar - White, granulated cane sugar. I do not recommend substituting this.
    • Flour - All-purpose flour is best for this recipe. Be sure to measure in grams if you can. If you can't be as accurate as possible by filling, not scooping, the measuring cup using a separate spoon. Spoon the flour into the cup, the use a butter knife to level the top.
    • Butter - Unsalted butter works best. I have not attempted this recipe with vegan butter, though it should have a similar result.
    • Lemon Juice - Fresh squeezed is highly recommended, especially since you'll need the zest too.
    • Eggs - This recipe uses whole eggs.

    Tools and Equipment

    • 8x8 Baking Pan
    • Parchment Paper
    • Mixing Bowls
    • Medium Pot
    • Whisk

    📋 How to make Cranberry Lemon Bars

    Step 1: Make the Cranberry Jam

    To start this recipe, go ahead and pull out your butter and eggs to allow them time to get to room temperature.

    In a medium-sized pot, add cranberries, sugar, and water.

    Heat to medium-high heat until simmering.

    cranberries and sugar in a pot.
    cranberry jam in a pot.

    Continue to simmer until the cranberries break down. Use the back of a wooden spoon or spatula to crush the cranberries.

    Once thickened and mostly smooth, remove from heat and allow to cool to at least room temperature.

    Step 2: Make the Shortbread Crust

    Pre-heat the oven to 350º Fahrenheit.

    In a medium sized mixing bowl, add softened butter, sugar, flour, lemon zest, and vanilla extract.

    Use your hands (or an electric mixer) to combine the ingredients until crumbly but able to clump when squeezed together.

    shortbread ingredients in a bowl.
    shortbread mixture in a bowl.

    Line a 8x8 baking pan with a bit of butter or baking spray as well as parchment paper. Add the shortbread mixture to the pan and use your hands to press it down until it is roughly even and in all the corners.

    Take a fork and lightly prick throughout the dough.

    Bake at 350º F for 30 minutes.

    Remove when done and allow to cool to room temperature.

    shortbread mixture pressed into pan.
    shortbread with pricks in it.
    baked shortbread crust.

    Step 3: Make the Lemon Curd & Bake

    Lower the oven to 325º F.

    In a mixing bowl, combine 3 large eggs, lemon juice, and lemon zest.

    In another bowl, whisk together flour and sugar. Add this to the bowl with the eggs and whisk together until smooth. The mixture will be quite thin.

    eggs and lemon in a bowl.
    lemon mixture in a bowl.

    Once the shortbread crust has cooled, add the cooled cranberry sauce to the top of the shortbread. Use a rubber spatula to spread evenly across the crust.

    Grab a large spoon. Hold the bowl of lemon mixture in your dominant hand while holding the large spoon in your other hand. Hold the spoon upside down over the cranberry layer (so that the curved/rounded part is facing up).

    Very slowly, pour the lemon mixture onto the spoon over the cranberry mixture. The lemon mix will hit the spoon first before falling onto the cranberry. This helps the layers stay even and not mix.

    cranberry layer added to pan.
    lemon layer added to pan.

    Once poured, carefully transfer to the oven and bake at 325º F 25-35 minutes. It is done when the center of the pan no longer jiggles.

    Remove and cool in the refrigerator for at least 2 hours or overnight.

    Sprinkle with powdered sugar, slice, and serve.

    two bars stacked on top of each other.

    💭 Expert Tips & Tricks

    • Be sure to use the upside down spoon trick to pour the lemon mixture. If you don't, you run the risk of the pour being too strong and breaking into the cranberry layer.
    • If the edges of the lemon layer begin to puff while baking, don't worry. They should deflate while cooling.
    • For a cleaner look, slice the edges off all four sides. When slicing, use a knife that has been run under very hot water and rinse off after each slice.

    Recipe FAQs

    How do I layer the cranberry and lemon perfectly?

    Use the back of a large spoon. Gently pour the lemon mix onto the back of the spoon to disperse the pour, this will make it more even.

    Can I make gluten-free cranberry lemon bars?

    Sure! Use a GF all-purpose flour blend for the shortbread and the small amount needed in the lemon layer. I haven't tested it, but it should work just fine.

    How long do these last?

    To store leftover cranberry lemon bars, place them in an airtight container, with parchment between them if you need to stack. They should last up to 5 days.

    Related Recipes

    • Vegan Royal Icing (For Cookies)
    • Creamy Peppermint Espresso Martini
    • Chai Cookies (Vegan Option)
    • Eggless Brownies

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    📖 Recipe

    two bars stacked.

    Tangy Cranberry Lemon Bars

    These cranberry lemon bars are next-level satisfaction! If you like tart flavors like lemon, then you'll love these. Not too sweet, surprisingly simple, and perfect for entertaining!
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 20 minutes
    Cook Time: 55 minutes
    Cooling time: 2 hours
    Total Time: 3 hours 15 minutes
    Servings: 9 people
    Calories: 335kcal
    Author: Emily

    Equipment

    • 8x8 Baking pan
    • Parchment Paper
    • Mixing Bowls
    • Medium pot
    • Whisk

    Ingredients

    For the Shortbread Crust

    • 1 stick Unsalted butter softened
    • ⅓ cup Granulated Sugar
    • ½ teaspoon Vanilla Extract
    • 1 cup + 2 tbsp All purpose Flour (134 grams)
    • 1 tablespoon Lemon Zest

    For the Cranberry Jam

    • 8 oz Cranberries frozen or fresh
    • ½ cup Water
    • 6 tablespoon Granulated Sugar

    For the Lemon Layer

    • 3 large Eggs room temperature
    • 1 cup Granulated sugar
    • 2 tablespoon All-purpose flour
    • ½ cup Lemon juice fresh
    • 1 tablespoon Lemon zest

    Instructions

    • To start this recipe, go ahead and pull out your butter and eggs to allow them time to get to room temperature.
    • In a medium-sized pot, add cranberries, sugar, and water.
    • Heat to medium-high heat until simmering.
    • Continue to simmer until the cranberries break down. Use the back of a wooden spoon or spatula to crush the cranberries.
    • Once thickened and mostly smooth, remove from heat and allow to cool to at least room temperature.
    • Pre-heat the oven to 350º Fahrenheit.
    • In a medium sized mixing bowl, add softened butter, sugar, flour, lemon zest, and vanilla extract.
    • Use your hands (or an electric mixer) to combine the ingredients until crumbly but able to clump when squeezed together.
    • Line a 8x8 baking pan with a bit of butter or baking spray as well as parchment paper. Add the shortbread mixture to the pan and use your hands to press it down until it is roughly even and in all the corners.
    • Take a fork and lightly prick throughout the dough.
    • Bake at 350º F for 30 minutes.
    • Remove when done and allow to cool to room temperature.
    • Lower the oven to 325º F.
    • In a mixing bowl, combine 3 large eggs, lemon juice, and lemon zest.
    • In another bowl, whisk together flour and sugar. Add this to the bowl with the eggs and whisk together until smooth. The mixture will be quite thin.
    • Once the shortbread crust has cooled, add the cooled cranberry sauce to the top of the shortbread. Use a rubber spatula to spread evenly across the crust.
    • Grab a large spoon. Hold the bowl of lemon mixture in your dominant hand while holding the large spoon in your other hand. Hold the spoon upside down over the cranberry layer (so that the curved/rounded part is facing up).
    • Very slowly, pour the lemon mixture onto the spoon over the cranberry mixture. The lemon mix will hit the spoon first before falling onto the cranberry. This helps the layers stay even and not mix.
    • Once poured, carefully transfer to the oven and bake at 325º F 25-35 minutes. It is done when the center of the pan no longer jiggles.
    • Remove and cool in the refrigerator for at least 2 hours or overnight.
    • Sprinkle with powdered sugar, slice, and serve.

    Video

    Notes

    • Be sure to use the upside down spoon trick to pour the lemon mixture. If you don't, you run the risk of the pour being too strong and breaking into the cranberry layer.
    • If the edges of the lemon layer begin to puff while baking, don't worry. They should deflate while cooling.
    • For a cleaner look, slice the edges off all four sides. When slicing, use a knife that has been run under very hot water and rinse off after each slice.

    Nutrition

    Serving: 1 square | Calories: 335kcal | Carbohydrates: 54g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 27mg | Potassium: 81mg | Fiber: 2g | Sugar: 39g | Vitamin A: 421IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

    More Fall Recipes

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    • Crispy Hot Honey Brussel Sprouts
    • White Cheddar Mac and Cheese
    • Mistletoe Margarita (Holiday Cocktail)

    Reader Interactions

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      Recipe Rating




    1. daphne

      December 05, 2022 at 7:18 pm

      5 stars
      definitely one of the best lemon bar recipes i’ve ever made only change i made was some extra lemon juice and zest. the short bread crust really put it over the top never using a different crust for lemon bars again!

      Reply

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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