Cranberry-Lemon Bars

If there is a bridal tea or baby shower being planned anywhere in the South, you can be assured someone will bring a cut glass platter of lemon bars for the dessert table. For an unexpected twist on this favorite treat, we added cranberries to this recipe for extra color and flavor.

A buttery, delicious shortbread acts as the base for the cranberry jam layer, followed by a sweet and tangy lemon curd for that classic lemon bar flavor. These bars are a great make-ahead dessert—they'll slice even better after chilling for about 12 hours. Garnish with powdered sugar for a colorful display on your party table. If transporting for a party, keep cool until ready to serve.

Learn how to make cranberry-lemon bars, and find your new way to mix up this old favorite.

Ingredients for Cranberry-Lemon Bars

To make these bars, you'll need:

• Frozen or fresh cranberries: Cooked down for a thick, vibrant cranberry jam. If frozen, use straight from the freezer without thawing.
• Water: Helps the cranberries break down while cooking.
• Granulated sugar: To sweeten all three layers of the bars.
• Cooking spray: For an easy release from the baking dish.
• Powdered sugar: Added to the shortbread layer for a delicate, flaky crumb.
• Lemon zest and juice: Zest is added to the shortbread, with lemon juice baked into the curd for a double dose of fresh lemon flavor.
• All-purpose flour: For the shortbread base and to help thicken the curd.
• Kosher salt: Enhances the flavor and balances the sweetness of the bars.
• Unsalted butter: Binds the shortbread crust for a tender crumb.
• Large eggs: Binds and helps set the lemon curd.

How To Make Cranberry-Lemon Bars

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Bring cranberries, water, and some sugar to a boil. Reduce heat and simmer, stirring occasionally, until cranberries break down completely. Remove from heat.
• Step 2. Line a 9-inch square baking dish with parchment paper and cooking spray. Whisk to combine powdered sugar, lemon zest, some granulated sugar and flour, and 1/4 teaspoon salt. Add butter and work with your fingertips or a pastry blender until mixture resembles sandy crumbs. Press into bottom of baking dish. Bake until golden brown, 25 to 30 minutes; set aside.
• Step 3. Whisk together lemon juice and remaining sugar, flour, and salt. Add eggs; whisk to combine.
• Step 4. Spread cranberry mixture over crust. Chill for 30 minutes. Top gently with egg mixture. Bake until set with only a slight jiggle in center, about 45 minutes. Transfer to a wire rack; cool completely. For easy slicing, cover and refrigerate 12 hours. Garnish with powdered sugar before serving.

Tips for the Best Cranberry-Lemon Bars

For the best cranberry-lemon bars, keep these tips in mind:

• Thicken the cranberries: Cook cranberries until completely broken down for a thick, sliceable texture after baking.
• Golden brown crust: Bake crust until golden brown to avoid a soggy base.
• Distinct layers: Don't skip chilling the cranberry layer before topping with curd—it will help set the cranberry jam to keep the two layers distinct.
• Spoon gently: Use a large serving spoon to gently ladle the curd over the cranberry layer to avoid accidentally swirling the layers together.
• Bake until just set: Bake bars until set but slightly jiggly in the center for a smooth, luscious texture.
• Chill: Chill before slicing for the cleanest cuts (using a sharp knife dipped into hot water between slices).
• Garnish before serving: The powdered sugar will melt into the bars as it sits.

Can I Make Cranberry-Lemon Bars Ahead?

These bars can be made up to two days ahead; cover and refrigerate until ready to slice. In fact, we recommend chilling for at least 12 hours before slicing for the cleanest cuts.

The bars can also be made ahead and frozen for up to three months. Just thaw at room temperature or overnight in the refrigerator, and dust with powdered sugar when ready to serve.

How To Store Leftover Cranberry-Lemon Bars

The cut bars can be refrigerated in an airtight container (stacked between layers of parchment paper if needed) for up to five days, or frozen for up to three months.

More Impressive Lemon Dessert Recipes You'll Love

If you're like us and love a tangy-sweet dessert, these cakes, bars, and pies are sure to satisfy:

• Lemon-Vanilla Pound Cake with Lavender Glaze
• The Lemon Cheese Layer Cake
• Meyer Lemon Cheesecake Bars
• Lemon-and-Chocolate Doberge Cake
• Lemon-Lime Meringue Pie
• Lemon Drop Meringues
• Lemon Tiramisu
• Lemon Bar Cheesecake

Editorial contributions by Katie Rosenhouse.