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Cranberry Lemon Bars

A vibrant and tangy dessert featuring a buttery shortbread crust topped with zesty lemon curd and a swirl of homemade cranberry jam. Perfect for holidays or summer treats.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 3 hours 15 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust
  • 1 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 2 cups all-purpose flour
  • 0.25 tsp salt
Cranberry Swirl
  • 2 cups cranberries fresh or frozen
  • 0.5 cup granulated sugar
  • 2 tbsp water or orange juice
Lemon Filling
  • 1.5 cups granulated sugar
  • 0.5 cup all-purpose flour
  • 4 large eggs room temperature
  • 0.75 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp powdered sugar for dusting

Equipment

  • 9x13 Baking Pan
  • Stand mixer or hand mixer
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 baking pan with parchment paper.
  2. For the crust: Cream softened butter and sugar together. Mix in flour and salt until crumbly. Press into the bottom of the pan.
  3. Bake crust for 20 minutes until edges are lightly golden. Remove but keep oven on.
  4. For the swirl: Simmer cranberries, sugar, and liquid in a saucepan over medium heat for 10 minutes until berries burst and sauce thickens. Mash slightly.
  5. For the filling: Whisk sugar and flour together. Add eggs, lemon juice, and zest; whisk until smooth.
  6. Pour lemon filling over warm crust. Dollop cranberry sauce on top and swirl gently with a knife.
  7. Bake for 30-35 minutes until the center is set. Cool completely at room temperature, then chill for 2 hours.
  8. Lift out of pan, dust with powdered sugar, and cut into squares.

Notes

Ensure the bars are completely chilled before cutting to get clean edges.