If you’re craving something bright, zesty, and a little different from the usual holiday sweets, these Cranberry Lemon Bars are your answer. I’ve made them during busy weeks, snowy weekends, and even as a last-minute treat for unexpected guests—and they never disappoint.
There’s something magical about the tang of lemon paired with the pop of tart cranberries. It’s sunshine and snowfall in one bite! Whether you’re juggling work, family, or a mile-long to-do list, this dessert is a quick win.
Trust me, these bars are the festive pick-me-up your table’s been waiting for.
Why You’ll Love This Cranberry Lemon Bars
These Cranberry Lemon Bars are like a holiday hug from your oven—bright, buttery, and bursting with flavor. They come together quickly, making them perfect for those whirlwind days when time is short but dessert is non-negotiable. With a tangy lemon cranberry filling and a melt-in-your-mouth shortbread crust, they’re a guaranteed crowd-pleaser. Even picky eaters can’t resist this zesty fruit dessert that looks as festive as it tastes.
Ingredients Cranberry Lemon Bars
Every delicious layer of these Cranberry Lemon Bars starts with simple ingredients you probably already have in your kitchen—or can grab on your next grocery run. Here’s what you’ll need:
- Unsalted Butter: This is the base of that melt-in-your-mouth shortbread crust. Make sure it’s softened for easy mixing.
- Granulated Sugar: Used in both the crust and the filling, it brings just the right amount of sweetness to balance the tartness.
- All-Purpose Flour: You’ll use this in both layers—first to form the buttery crust, then to help thicken the filling.
- Salt: Just a pinch deepens all the other flavors. Don’t skip it—it makes a bigger difference than you’d think!
- Eggs: These bind the filling and give it that creamy, custard-like texture that holds everything together beautifully.
- Lemon Juice: Freshly squeezed is best here—those bottled versions just can’t compete with the bright zing of real lemons.
- Lemon Zest: Adds a fragrant burst of citrusy goodness. I always zest before I juice—less slippery that way!
- Fresh or Frozen Cranberries: These ruby-red gems add a tart pop and festive flair. If using frozen, toss them in without thawing.
- Powdered Sugar: For dusting on top. It’s not just about sweetness—it gives the bars that bakery-style finish we all love.
Optional twist? Add a splash of vanilla extract or a pinch of cinnamon to the filling for an extra layer of flavor. For exact amounts and a printable recipe, scroll to the bottom of this post!
How to Make Cranberry Lemon Bars
Let’s roll up our sleeves and walk through this festive dessert recipe step by step. I’ve made these Cranberry Lemon Bars more times than I can count, and each batch fills my kitchen with the sweet tang of citrus and cranberries. Here’s how to make them come out perfect every time.
Step 1 – Make the Shortbread Crust
Start by creaming your softened butter and sugar together until they’re light and fluffy—like a cloud you could nap on. This step makes all the difference in getting that tender, buttery base we love in shortbread crust bars.
Once combined, stir in the flour and salt until the mixture becomes crumbly like damp sand. Don’t panic—it’s supposed to look like that! Press this mixture evenly into a lined 9×13-inch baking pan. I like using parchment paper with a little overhang for easy lifting later.
Step 2 – Bake the Crust
Pop the crust into a preheated oven at 350°F for about 18 to 20 minutes. You’re looking for a light golden glow—think beach sand, not toast.
This blind bake helps the crust hold up under the juicy filling. Trust me, skipping this step will make for soggy bottoms, and no one wants that in their lemon cranberry squares.
Step 3 – Prepare the Lemon Cranberry Filling
While the crust bakes, grab a medium bowl and whisk together the eggs, sugar, lemon juice, and zest. Add the flour last, whisking until smooth and lump-free.
This filling is the heart of our zesty fruit dessert—bright, citrusy, and just the right amount of sweet to balance the cranberries.
Step 4 – Add Cranberries and Pour Over Crust
Fold in the cranberries gently. I use fresh when I can find them, but frozen works beautifully too—just toss them in straight from the freezer.
Once your crust is out of the oven and still warm, pour the lemony cranberry mixture over the top. The warmth helps the filling settle in and bake evenly.
Step 5 – Bake Until Set
Return the pan to the oven and bake for another 22 to 25 minutes. The filling should be mostly set but still have a slight jiggle in the center—like cheesecake’s shy cousin.
That gentle wobble means you’ve nailed it. Overbaking can make the bars rubbery, so keep your eye on them during the last few minutes.
Step 6 – Cool, Slice, and Dust
Let the bars cool completely in the pan. I know, the waiting is the hardest part—but it’s worth it for clean slices!
Once cooled, lift them out using the parchment paper, slice into neat squares, and dust with powdered sugar. That snowy sprinkle adds the final festive touch to your easy Christmas bars.
And there you have it—a batch of Cranberry Lemon Bars that’s as beautiful as it is delicious. Perfect for gifting, sharing, or sneaking a piece after dinner (or breakfast—no judgment here!).
Tips for Success
- Use room-temperature butter for a crust that creams smoothly and bakes up tender.
- Zest your lemons before juicing—it’s way easier and less slippery.
- Don’t overmix the filling; whisk just until smooth to avoid air bubbles.
- Pour the filling over a warm crust to help it bake evenly.
- Cool completely before slicing for clean, bakery-style edges.
Equipment Needed
- Mixing Bowls: One large and one medium—any sturdy set you have will do the trick.
- Electric Mixer: A handheld one is perfect, but good old elbow grease works too!
- 9×13-Inch Baking Pan: Metal or glass both work—just line it with parchment paper.
- Whisk: For a smooth, lump-free lemon filling.
- Measuring Cups and Spoons: Accuracy matters when baking, so grab your favorite set.
- Fine Grater or Zester: For that fresh lemon zest magic!
- Sifter or Mesh Strainer: Optional, but great for dusting powdered sugar evenly.
Variations
- Gluten-Free Version: Swap the all-purpose flour with a 1:1 gluten-free baking blend. The crust and filling still turn out beautifully tender and flavorful.
- Berry Swap: No cranberries? Try raspberries or chopped strawberries for a twist on these lemon cranberry squares. Blueberries also pair wonderfully with lemon.
- Vegan Option: Use a plant-based butter for the crust and replace the eggs with a commercial egg replacer or flax eggs (1 tbsp flax + 3 tbsp water per egg). The texture will be softer but still delicious.
- Nutty Twist: Add a handful of chopped pecans or walnuts to the crust for extra crunch and flavor. It adds a cozy, earthy note to this festive dessert recipe.
- Spiced Up: Stir a pinch of ground ginger or cinnamon into the filling for a warm, holiday-inspired upgrade to your tangy holiday dessert.
- Coconut Topping: Sprinkle sweetened shredded coconut on top before baking for a tropical hint that surprises and delights.
Serving Suggestions
- Serve chilled with a dollop of whipped cream or a scoop of vanilla bean ice cream for contrast.
- Pair with hot tea or mulled cider for a cozy afternoon treat.
- Plate with fresh mint and lemon slices for a beautiful, festive presentation at holiday gatherings.
Frequently Asked Questions (FAQs)
Q: Can I use frozen cranberries in Cranberry Lemon Bars?
A: Absolutely! I use frozen cranberries all the time, especially when fresh ones are out of season. Just toss them in straight from the freezer—no need to thaw. This keeps them from bleeding too much into the lemon layer and helps maintain that vibrant pop of color in your tangy holiday dessert.
Q: How do I store leftover Lemon Cranberry Squares?
A: Once cooled and sliced, place your lemon cranberry squares in an airtight container. Store them in the fridge where they’ll stay fresh for up to five days. I like to layer parchment or wax paper between rows to prevent sticking. They’re even delicious straight from the fridge!
Q: Can I make these Easy Christmas Bars ahead of time?
A: Yes, and honestly, they might taste even better the next day. The flavors mellow and mingle beautifully overnight. Bake your easy Christmas bars, cool completely, and store in the fridge. You can even freeze them for up to two months—just wrap tightly and defrost in the fridge before serving.
Q: How do I know when the filling is set?
A: Look for the center to be mostly firm with just the slightest jiggle—like a gentle wave rather than a splash. It should not be liquidy. The edges will look more set, and the top may have a light golden hue. Let it cool completely to firm up fully before slicing into your shortbread crust bars.
Q: Can I substitute other fruits in this Zesty Fruit Dessert?
A: Definitely! This zesty fruit dessert is super flexible. Try raspberries, blueberries, or even chopped cherries if cranberries aren’t your thing. Just keep the fruit-to-filling ratio similar so the texture stays just right. It’s a great way to play with flavors throughout the year.
Final Thoughts
There’s something undeniably joyful about baking a tray of Cranberry Lemon Bars—the scent alone feels like a celebration. These bars are my go-to when I want to bring a little sunshine to a wintry day or a splash of color to the dessert table. They’re easy, bright, and just adventurous enough to feel special without being complicated. Whether you’re baking for a holiday party, a bake sale, or just because it’s Tuesday, this festive dessert recipe delivers every single time. So grab your lemons, stir in some love, and share the sweet-tart magic with those you adore.
Final Thoughts
There’s something undeniably joyful about baking a tray of Cranberry Lemon Bars—the scent alone feels like a celebration. These bars are my go-to when I want to bring a little sunshine to a wintry day or a splash of color to the dessert table. They’re easy, bright, and just adventurous enough to feel special without being complicated. Whether you’re baking for a holiday party, a bake sale, or just because it’s Tuesday, this festive dessert recipe delivers every single time. So grab your lemons, stir in some love, and share the sweet-tart magic with those you adore.
PrintCranberry Lemon Bars Recipe That Everyone Will Love
These Cranberry Lemon Bars are a bright and tangy dessert, perfect for the holidays. With a buttery shortbread crust and a sweet-tart lemon cranberry filling, they offer a delicious balance of flavors and festive colors. Easy to make and a guaranteed crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- 4 large eggs
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- 1½ cups fresh or frozen cranberries
- Powdered sugar, for dusting
Instructions
- Cream butter and sugar until light and fluffy. Add flour and salt, mix until crumbly. Press mixture into a lined 9×13-inch pan.
- Bake the crust at 350°F (175°C) for 18–20 minutes until lightly golden.
- In a bowl, whisk eggs, sugar, lemon juice, lemon zest, and flour until smooth.
- Fold cranberries into the lemon mixture.
- Pour the filling over the warm crust and bake for 22–25 minutes, until the filling is set but slightly jiggly in the center.
- Let the bars cool completely, then slice and dust with powdered sugar before serving.
Notes
- Use fresh lemon juice for the best flavor.
- If using frozen cranberries, do not thaw them before folding into the filling.
- Store leftovers in the refrigerator for up to 5 days.
- These bars freeze well for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 20g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg