Ingredients

1 (12-ounce/340-gram) bag fresh or frozen cranberries

3/4 cup (150 grams) granulated sugar

2 to 3 large lemons

Nonstick cooking spray

1 1/2 cups (190 grams) all-purpose flour

1/3 cup (65 grams) granulated sugar

1 teaspoon fine sea salt

1 teaspoon vanilla extract

3/4 cup (170 grams) unsalted butter (1 1/2 sticks), melted and cooled

1 cup (200 grams) granulated sugar

1/4 cup (30 grams) all-purpose flour

1/8 teaspoon fine sea salt

3 large eggs, at room temperature

Powdered sugar (optional)

Instructions

Step 1: Prepare the cranberry layer by combining cranberries, 3/4 cup sugar, and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the pan, then reserve the lemons for later.

Step 2: Bring the mixture to a boil over medium-high heat, stirring occasionally until the berries burst and the mixture becomes jammy, about 7 to 9 minutes. Remove from heat and set aside.

Step 3: Preheat the oven to 350°F (175°C). Line a 9-by-13-inch baking pan with a large sheet of heavy aluminum foil, ensuring no gaps or holes, then spray generously with nonstick cooking spray.

Step 4: In a medium bowl, whisk together 1 1/2 cups flour, 1/3 cup sugar, and 1 teaspoon salt. Whisk vanilla extract into melted butter, then pour over flour mixture. Stir until dough forms a mass.

Step 5: Press the dough evenly into the prepared pan. Bake for 17 to 20 minutes, or until edges are golden brown and the top feels dry and golden.

Step 6: While the crust bakes, juice the 2 reserved zested lemons to get about 1/2 cup juice. Squeeze juice from the third lemon if more is needed.

Step 7: In a medium bowl, whisk together 1 cup sugar, 1/4 cup flour, and 1/8 teaspoon salt. Add eggs and whisk gently until just combined. Stir in lemon juice until smooth.

Step 8: Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over it. Carefully pour the lemon mixture over the cranberry layer to keep distinct layers.

Step 9: Return the pan to the oven and bake for 18 to 22 minutes, until the filling is set. Cool completely on a wire rack, then refrigerate for at least 2 hours until firm.

Step 10: Use the foil to lift the bars out of the pan and transfer to a cutting board. Cut into 24 squares, wiping the knife between cuts for clean slices. Dust with powdered sugar before serving, if desired.

Tips & Variations

For a more intense lemon flavor, add a teaspoon of lemon extract to the lemon filling.

If fresh cranberries aren’t available, frozen cranberries work just as well; just thaw slightly before cooking.

Try adding a sprinkle of chopped pistachios on top for a crunchy contrast and festive color.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

FAQs

Can I make these bars ahead of time?

Yes, cranberry lemon bars can be made a day or two in advance. Refrigerate until ready to serve, which helps the filling set perfectly and enhances the flavors.

What can I substitute for the lemons if I don’t have fresh ones?

If fresh lemons aren’t available, you can use bottled lemon juice as a substitute, although fresh lemon juice provides the best flavor and brightness in the bars.