Description
Bright, tangy, and sweet, these Cranberry Lemon Bars are the ultimate easy dessert for holidays, bake sales, or a quick treat at home. Each bar features a buttery shortbread base, a layer of juicy cranberry compote, and a smooth lemon custard—all finished with a dusting of powdered sugar. Perfect as a quick breakfast, easy dessert, or a fresh addition to your collection of food ideas and breakfast ideas. Make these bars ahead for effortless entertaining or a healthy snack on the go!
Ingredients
1 cup unsalted butter, softened
2 cups all-purpose flour, divided
1/2 cup granulated sugar (for crust)
1/4 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup granulated sugar (for cranberry layer)
2 tablespoons water
4 large eggs
1 1/2 cups granulated sugar (for filling)
1/2 cup fresh lemon juice
2 tablespoons lemon zest
1/2 cup all-purpose flour (for filling)
Powdered sugar, for dusting
Instructions
1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Prepare the crust: In a large bowl, combine 1 cup softened butter, 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Mix until crumbly. Press evenly into the bottom of the prepared pan.
3. Bake crust for 20-22 minutes or until light golden brown. Remove and set aside.
4. Make cranberry layer: In a saucepan over medium heat, combine cranberries, 1/2 cup sugar, and 2 tablespoons water. Cook until cranberries burst and mixture thickens, about 7-10 minutes. Cool slightly, then spread over the baked crust.
5. Prepare lemon filling: In a large bowl, whisk together eggs, 1 1/2 cups sugar, lemon juice, lemon zest, and 1/2 cup flour until smooth.
6. Pour lemon filling evenly over the cranberry layer.
7. Bake for 25-28 minutes, or until the filling is just set and barely jiggles in the center.
8. Remove from oven and let cool completely in the pan.
9. Once cooled, lift bars out of the pan using parchment overhang. Dust with powdered sugar, slice into squares, and serve.
Notes
For best results, let bars cool completely before slicing for clean edges.
Use frozen cranberries if fresh are unavailable—no need to thaw, just simmer slightly longer.
Store leftovers in the refrigerator for up to 5 days, or freeze (without powdered sugar) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 23g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: cranberry lemon bars, easy dessert, quick breakfast, healthy snack, breakfast ideas, dinner ideas, food ideas, easy recipe