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 irresistibly fresh about the zing of lemon paired with the tart burst of cranberries in this Lemon Cranberry Bars Recipe. It’s the kind of treat that brightens up any afternoon or beautifully finishes a holiday meal.

The image shows several square lemon bars arranged close together on a white marbled surface. Each bar has three layers; the bottom layer is a light golden crust, the middle layer is a thin dark red jam filling, and the top layer is a thick, smooth yellow lemon custard dusted lightly with white powdered sugar. Some bars are laid flat while one is held by a woman's hand, showing the side view of all three layers clearly. The powdered sugar on top gives a soft texture contrast to the smooth lemon layer below 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 first made these lemon cranberry bars during a chilly fall, right before Thanksgiving. The balance of sweet and tart completely surprised me—they’re zesty but comforting, and seriously, everyone keeps asking for the recipe. It's one of those recipes that feels special but is surprisingly simple to pull off.

Bright Flavors: The lemon zest and juice give a fresh, vibrant taste that perfectly offsets the sweetness of the cranberry sauce.
Easy Prep: Nothing complicated here—just mixing and layering, perfect for a beginner or last-minute dessert.
Perfect Texture: Buttery crust with a soft, luscious lemon filling topped with cranberry surprises in every bite.
Seasonal Favorite: A seamless way to use canned cranberry sauce beyond the usual holiday plate and enjoy that classic festive flavor anytime.

Ingredients & Why They Work

This combo of ingredients creates bars that are bright, tender, and perfectly balanced between sweet and tart. When shopping, pick fresh lemons for zest and juice, and a creamy canned cranberry sauce (not jellied) to get those whole cranberry bursts.

Flat lay of a stick of unsalted butter at room temperature, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of all-purpose flour, four whole large eggs with clean shells, a small white ceramic bowl of finely grated lemon zest, a small white ceramic bowl of freshly squeezed lemon juice, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of whole berry cranberry sauce, a small white ceramic bowl of powdered sugar, a whole fresh 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: Use room temperature butter for easy mixing and to get that soft, crumbly crust.
Granulated Sugar: Provides sweetness; I usually double-check it’s fresh since sugar can clump.
Kosher Salt: A little salt enhances all the flavors without making it salty.
All-Purpose Flour: The base for the crust and filling, it gives structure but keeps things tender.
Large Eggs: At room temperature, eggs help bind everything and add richness.
Lemon Zest and Juice: Freshly grated zest packs aromatic oils, and the juice adds tangy brightness.
Canned Whole Berry Cranberry Sauce: Adds sweetness and that signature tart pop in the bars—don’t skip it!
Powdered Sugar: For dusting—just a light sprinkle transforms the bars into an elegant treat.

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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

One of the best parts about this Lemon Cranberry Bars Recipe is how easy it is to tweak. I like to add a pinch of cinnamon into the crust when I want a warmer spice vibe that pairs beautifully with the cranberries.

Variation: I once swapped out half the lemon juice for orange juice for a mellow citrus twist—it was surprisingly good and gave the bars an extra dimension.
Dietary Modification: For a gluten-free version, I use a 1:1 gluten-free flour blend in the crust and filling. It holds up nicely.
Seasonal Swap: Around Christmas, I toss in some chopped toasted pecans on top to add crunch and nuttiness.

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

The image shows two stacked dessert squares with four distinct layers. The bottom layer is a crumbly pale yellow crust, above it is a thin dark red jam layer with a smooth texture. On top of the jam is a thick bright yellow custard layer with a glossy, creamy surface. The topmost layer is a lightly browned baked crust dusted with white powdered sugar. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Pan and Crust

Start by preheating your oven and spraying a 9x13-inch pan with cooking spray. This little step ensures your bars won’t stick and makes cleanup a breeze. Next, cream together the room temperature butter, ¼ cup sugar, and salt until it’s fluffy—I usually set the mixer on medium speed and keep an eye on it so it doesn’t overwork and get greasy. Then, fold in the flour until it looks like coarse crumbs. Pat this mixture firmly into the pan for your buttery crust.

Step 2: Bake the Crust

Bake that crust at 350°F (175°C) for about 20 minutes. You're looking for a golden edge but center still soft—don’t overbake it because it will continue cooking under the filling. Let it cool slightly while you whip up the lemon layer.

Step 3: Mix the Lemon Filling

In a separate bowl, whisk together eggs, 1 ½ cups sugar, lemon zest, lemon juice, the salt, and the flour. Make sure the eggs are at room temperature—that helps everything blend smoothly and prevents lumps. The batter should be silky with a bright, citrusy aroma.

Step 4: Assemble and Top

Pour the lemon mixture over the warm crust, gently spreading it evenly. Dollop the canned whole berry cranberry sauce across the top—you can leave some swirls or lightly spread it for an even tartness. The cranberry bits pop up during baking, creating a beautiful marbled effect.

Step 5: Bake Until Set

Bake again at 350°F (175°C) for about 35 minutes or until the filling is set but still yields slightly under your finger—think just-jiggle-not-liquid. Let the bars cool completely in the pan before cutting, or you’ll have a messy fallout.

Step 6: Dust and Serve

Right before serving, dust the bars with powdered sugar for a touch of elegance and sweetness. I like to chill them for a bit too because cold bars slice neater and taste refreshing, especially if you’re serving a crowd.

Top Tip

After several batches, I learned these simple tips make a big difference in my Lemon Cranberry Bars Recipe success. A few tweaks can elevate a good recipe to great!

Room Temperature Eggs: They blend into the lemon mixture so much more smoothly, preventing curdling and uneven texture.
Don’t Overbake the Crust: Keep the edges golden but soft centers so the crust bakes fully without drying out.
Chill Before Cutting: This step firms them up so you get clean slices every time and avoids crumbly edges.
Use Whole Berry Cranberry Sauce: It adds those lovely bursts of tartness that balance beautifully—not too sweet, not too tart.

How to Serve Lemon Cranberry Bars Recipe

Lemon Cranberry Bars - Serving Suggestion

Garnishes

I love dusting mine with powdered sugar, but if I’m feeling fancy, a light drizzle of white chocolate or a sprinkle of finely chopped pistachios adds a little festive pizazz that guests always comment on.

Side Dishes

Pair these bars with a cup of lemon-ginger tea or a scoop of vanilla ice cream for a luscious contrast. They also hold up well next to a simple green salad if you're serving them as part of a brunch spread.

Creative Ways to Present

For gatherings, I sometimes cut the bars into bite-size squares and serve on a pretty platter lined with fresh mint leaves and edible flowers—they become the centerpiece of my dessert table, and honestly, they disappear way faster.

Make Ahead and Storage

Storing Leftovers

Leftover lemon cranberry bars keep well in an airtight container in the refrigerator for up to 5 days. I always line the container with parchment paper to prevent sticking and keep them fresh. When ready to enjoy, let them come to room temperature or enjoy cold.

Freezing

Freezing works great for this recipe. I wrap individual bars tightly in plastic wrap then place them in a freezer bag. When thawed, their texture is just about as good as fresh, making it an ideal make-ahead dessert.

Reheating

If you prefer warm bars, a quick zap in the microwave for 15-20 seconds works well. Avoid reheating too long to keep the filling from drying out. I also like to serve them with a scoop of ice cream when warmed.

Frequently Asked Questions:

Can I use fresh cranberries instead of canned cranberry sauce?

Fresh cranberries can be used, but they’ll need to be cooked down with sugar to create a sauce with the right texture and sweetness. The canned whole berry cranberry sauce is convenient and provides a ready-made balance of tartness and sweetness that’s ideal for this recipe.

What if I don’t have fresh lemons for zest and juice?

If fresh lemons aren’t available, bottled lemon juice can be a substitute, but fresh zest is key for aromatic flavor. You can zest frozen lemons or peel thin strips of lemon peel, avoiding the bitter white pith, to approximate the freshness.

Can I make these bars gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure the blend contains xanthan gum or another binder to help achieve the right texture in both the crust and the filling.

Why is it important to use room temperature eggs?

Room temperature eggs blend more evenly into the lemon filling, preventing lumps and curdling. Cold eggs can cause the mixture to seize or cook unevenly, so letting them sit out for 15-20 minutes before using makes a noticeable difference in texture.

Final Thoughts

This Lemon Cranberry Bars Recipe holds a special place in my recipe rotation because it’s a little bright burst of sunshine on a cool day. It’s straightforward, a crowd-pleaser, and is always a treat to share with friends. Give it a try—I bet it’ll become a favorite for you too, perfect for everything from casual teatime to festive celebrations.