Name: Lemon Cranberry Bars Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 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 irresistibly bright and cozy about these bars that just lift your spirits. This Lemon Cranberry Bars Recipe perfectly balances tangy lemon with sweet cranberries, making it one of my favorite treats to share, especially when I want a little sunshine on a plate.

The image shows twelve square lemon bars arranged on a white marbled surface. Each bar has three layers: a light golden-brown crust at the bottom, a thin dark red jam layer in the middle, and a thick bright yellow lemon filling on top. The lemon filling looks smooth and slightly shiny, while the crust appears crumbly and firm. The top of every bar is evenly dusted with a fine white powder, likely powdered sugar. Two bars are tilted to show the clear separation of the jam and lemon layers inside. One woman's hand is placing or holding a bar on the right 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 have to tell you, whenever I make these lemon cranberry bars, the whole kitchen fills with a zingy, sweet aroma that’s downright infectious. They’re not just desserts; they’re little mood boosters that everyone asks for again and again.

Perfect Balance: The sharpness of fresh lemon juice and zest pairs beautifully with the sweet tartness of cranberry sauce.
Simple Ingredients: You don’t need a pantry full of fancy stuff — just staples you probably already have on hand.
Beautifully Versatile: They’re great for casual snacking, special holidays, or even gifting to friends.
Impressively Easy: Despite their gourmet taste, these bars are straightforward enough even if you’re not a seasoned baker.

Ingredients & Why They Work

Getting to know your ingredients makes baking so much more fun! Each part of this Lemon Cranberry Bars Recipe plays a vital role to create that perfect tender but tangy bar. Here’s why I love using each one the way I do:

Flat lay of a stick of unsalted butter at room temperature, a small white bowl of granulated sugar, a small white bowl of kosher salt, a small white bowl of all-purpose flour, four large whole eggs with clean shells, a small white bowl of finely grated lemon zest, a small white bowl of freshly squeezed lemon juice, a simple white ceramic bowl filled with whole berry cranberry sauce, a medium whole lemon, 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: At room temperature, it creams nicely, creating a tender crumb base with a rich buttery flavor.
Granulated Sugar: Two different amounts — a small amount in the crust and more in the filling — help balance sweetness and texture.
Kosher Salt: Salt is a baker’s best friend; it deepens flavors and counteracts the tartness perfectly.
All-Purpose Flour: Provides the structure needed for both the crust and filling without weighing things down.
Large Eggs: These bind the filling and give it that lovely custard-like texture.
Lemon Zest and Juice: Freshly grated zest delivers intense citrus oils, while fresh juice adds bright acidity — together, they sing.
Canned Whole Berry Cranberry Sauce: Adds a burst of tart sweetness with texture and color that pops, plus it saves you the hassle of making cranberry sauce from scratch.
Powdered Sugar: Just a dusting on top for that final touch of elegance and sweetness.

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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 tweaking recipes to keep things exciting, and this Lemon Cranberry Bars Recipe is a great canvas. Feel free to make it your own with little swaps or additions that suit your taste buds.

Variation: Some days, I add a sprinkling of toasted almonds on top before baking for some crunch — it’s delightful, and a nice contrast to the soft filling.
Dietary Swap: I’ve tried using coconut oil instead of butter once, and while the flavor shifts a bit, the bars still hold together well and taste fresh.
Seasonal Twist: Out of cranberries? No worries! Raspberry or blackberry preserves work beautifully when stirred gently into the filling.

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

Two square layered dessert bars sit stacked on a white marbled surface. Each bar has three clearly visible layers: a bottom golden crumbly cookie crust, a thin middle layer of glossy dark red jam, and a top thick layer of bright yellow smooth custard. The top custard layer has a light dusting of white powdered sugar, adding a soft texture contrast. The bars look moist with a shiny finish on the custard, and some crumbs are scattered around them. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Crust

First, I preheat the oven and spray my baking pan with a little cooking spray — this helps the crust release easily later. Then, I mix the room temperature butter with a bit of sugar and salt until creamy, before folding in the flour. Don’t overwork it! Just mix until everything comes together into a soft dough. Press it evenly into your pan. A tip? Press gently but firmly, so the crust is compact but not too dense. Bake it until it’s just golden—about 15 minutes. This sets a firm foundation that supports the luscious lemon filling.

Step 2: Whip Up the Lemon Filling

While the crust bakes, I whisk together the eggs, lots of sugar, a pinch of salt, fresh lemon zest, and freshly squeezed lemon juice. Adding the flour last helps thicken it perfectly without a gritty feel. When the crust is ready but still warm, I pour this vibrant filling right over it. It’s like magic watching it bubble slightly in the oven as it sets — about 35 minutes.

Step 3: Add the Cranberry Sauce Layer

Once the lemon base has baked and had a chance to cool for 10–15 minutes, I gently spread the canned whole berry cranberry sauce on top in an even layer. The cranberry sauce adds a gorgeous jewel-toned contrast and zingy sweetness that I just adore. Then it goes back in the oven for another 10 minutes to meld everything together.

Step 4: Cool and Dust

After baking, cooling is key. I let my bars cool completely on a wire rack; warm lemon filling can be tempting to dig into, but cooling lets them set for clean slices. Before serving, I dust with powdered sugar like snowy confetti — such a simple step that makes them look irresistible.

Top Tip

Making lemon cranberry bars taught me the importance of patience in cooling — rushing this step makes cutting messy, and trust me, there’s nothing sadder than a beautiful bar turning into a sticky mess.

Use Room Temperature Ingredients: It helps everything mix evenly for a smooth filling and tender crust.
Don’t Overbake: The filling should be set but still slightly jiggly in the center when you pull it out — it firms up as it cools.
Spread Cranberry Sauce Gently: Use the back of a spoon to get an even layer without mixing into the lemon layer underneath.
Slice After Full Cooling: It’s tempting, but the bars cut cleanly when fully cooled — I usually chill them to make slicing easier.

How to Serve Lemon Cranberry Bars Recipe

Lemon Cranberry Bars - Serving Suggestion

Garnishes

I like to keep it simple with just a dusting of powdered sugar to complement the tartness. But sometimes, a little twist of lemon peel or a few fresh cranberries make the bars pop visually and add that fresh zing.

Side Dishes

These bars pair wonderfully with a cup of hot tea or freshly brewed coffee. For a brunch spread, I often serve them alongside light yogurt parfaits or a bowl of fresh seasonal fruit for balance.

Creative Ways to Present

At holiday gatherings, I’ve presented them on rustic wooden boards alongside little bowls of whipped cream and lemon curd — it turns a simple treat into a dessert station that friends can customize and enjoy.

Make Ahead and Storage

Storing Leftovers

I keep leftover bars covered tightly at room temperature for a day or two, but after that, I pop them in the fridge to keep them fresh. Trust me, chilling actually makes the flavors meld even better and helps the bars hold their shape.

Freezing

Freezing is a lifesaver with these bars! I slice them first, wrap each piece in plastic wrap, then place them in an airtight container or bag. When I want a treat down the line, I just thaw on the countertop; they keep their texture and flavor amazingly well.

Reheating

If you want a warm bar, I recommend a quick zap in the microwave for 10-15 seconds or a gentle 300°F oven heat for a few minutes. It revives the citrus aroma and softens the filling without drying it out.

Frequently Asked Questions:

Can I substitute fresh cranberries for the canned cranberry sauce?

Absolutely! You can make your own cranberry sauce by simmering fresh cranberries with sugar and water until thickened. Just cool it completely before spreading on the bars.

How do I prevent the lemon filling from cracking?

To prevent cracking, avoid overbaking the bars and remove them when the filling is just set but still has a little jiggle. Also, letting them cool gradually at room temperature helps avoid sudden temperature shocks.

Can I use other citrus fruits in this recipe?

Yes! While lemon is classic, lime or a combination of lemon and orange zest and juice can add a lovely twist. Just adjust the quantities to keep the balance of tartness.

What’s the best pan size for this recipe?

A 9x9 inch square baking pan works perfectly. It allows the bars to have the right thickness — not too thin or too thick — for even baking and easy slicing.

Final Thoughts

Honestly, these lemon cranberry bars have become a beloved staple in my kitchen because they bring such a cheerful balance of flavors and easy elegance to any day. I’m confident once you make this Lemon Cranberry Bars Recipe, it’ll be your go-to when you want to brighten up your dessert game or surprise friends with something truly delicious.