The Best Cranberry Lemon Bars
Buttery shortbread bars topped with a vibrant cranberry lemon filling that is perfectly sweet, tart, and refreshing.
Equipment
- Mixing bowls
- 9x13 baking pan
- Saucepan
- Wire rack
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 0.5 cup powdered sugar
- 0.25 tsp salt
- 1 cup unsalted butter cold, cubed
Cranberry Lemon Filling
- 2 cups cranberries fresh or frozen
- 1.75 cups granulated sugar divided
- 2 tbsp water
- 4 eggs large
- 0.75 cup lemon juice fresh
- 2 tbsp lemon zest
- 0.25 cup all-purpose flour
Instructions
- Preheat oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper.
- Mix flour, powdered sugar, and salt. Cut in butter until crumbly.
- Press crust into pan and bake 18–20 minutes until lightly golden.
- Cook cranberries, sugar, and water until softened. Cool slightly.
- Whisk eggs, remaining sugar, lemon juice, zest, and flour.
- Stir cranberry mixture into lemon filling.
- Pour filling over crust and bake 30–35 minutes until set.
- Cool completely, chill, dust with powdered sugar, and slice.
Notes
Bars slice best when fully chilled.