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.
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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:
- 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.
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
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
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:
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.
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.
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.
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.
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Lemon Cranberry Bars Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon-Cranberry Bars offer a delightful balance of sweet and tart flavors, perfect for a festive dessert that ends your meal on a bright, refreshing note. With a buttery crust and a zesty lemon filling enhanced by tangy cranberry sauce, these bars are simple to prepare and sure to impress.
Ingredients
For the Crust:
- 8 tablespoons unsalted butter, at room temperature
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 cup all-purpose flour, plus more for dusting
For the Filling:
- 4 large eggs, at room temperature
- 1 ½ cups granulated sugar
- 1 ½ teaspoons finely grated lemon zest (from 1 medium lemon)
- ½ cup freshly squeezed lemon juice (from 4 medium lemons)
- ½ teaspoon kosher salt
- ½ cup all-purpose flour
- 1 cup canned whole berry cranberry sauce
For Garnish:
- Powdered sugar, for dusting
Instructions
- Prepare the oven and pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9x13 inch baking pan with cooking spray and dust it with flour to prevent sticking.
- Make the crust: In a mixing bowl, cream together the butter, ¼ cup granulated sugar, and ½ teaspoon kosher salt until smooth. Gradually add 1 cup flour and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake the crust for about 18-20 minutes or until lightly golden. Remove from oven and set aside to cool slightly.
- Prepare the filling: In a large bowl, whisk together the eggs, 1 ½ cups sugar, lemon zest, lemon juice, and ½ teaspoon kosher salt until well combined. Gradually add ½ cup flour and whisk until smooth and incorporated.
- Layer the cranberry sauce: Evenly spread the whole berry cranberry sauce over the baked crust to create a thin layer.
- Pour the filling: Pour the lemon mixture gently over the cranberry layer, spreading it out evenly.
- Bake the bars: Return the pan to the oven and bake for an additional 35-40 minutes, or until the filling is set and slightly golden around the edges.
- Cool and dust: Allow the bars to cool completely in the pan on a wire rack. Once cooled, dust the top generously with powdered sugar.
- Slice and serve: Cut into 16 bars and serve as a refreshing dessert or snack.
Notes
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Ensure the eggs and butter are at room temperature to create a smooth, cohesive batter.
- You can substitute canned cranberry sauce with fresh cranberries cooked down with sugar if preferred.
- These bars are best served chilled or at room temperature.
- Store leftovers in an airtight container, refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 237 cal
- Sugar: 28.5 g
- Sodium: 138.3 mg
- Fat: 7.9 g
- Saturated Fat: 4.1 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 39.6 g
- Fiber: 0.5 g
- Protein: 3.0 g
- Cholesterol: 0 mg
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