A Pan of Red and Gold for the Holidays

Every December my kitchen smells of simmering cranberries, and these bars have become the one thing my family now expects on the cookie table. Learn more about DanyRecipes and why I love baking with the flavors of the season.

These cranberry lemon bars pair a buttery shortbread crust with a ruby cranberry layer and a golden lemon custard that looks like a holiday ornament in square form.

Why Cranberry and Lemon Shine at the Holidays

Fresh cranberries cooked with a little sugar turn jammy and tart, which makes a bold partner for the bright lemon custard. The red and gold stripes look festive without any decorating, so the pan is ready for gift tins, cookie swaps, and holiday parties.

This lemon bars recipe fits a standard 9×13 pan and makes a generous batch for sharing. It is one of my favorite lemon desserts for the season, and it pairs nicely with my chewy thumbprint lemon curd cookies on a holiday dessert table.

Festive Ingredients

For the crust:

• 2 cups all purpose flour
• 1/2 cup powdered sugar, plus extra for dusting
• 1/4 teaspoon fine salt
• 1 cup (2 sticks) cold unsalted butter, cubed

For the cranberry layer:

• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 teaspoon orange zest, finely grated

For the lemon filling:

• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2/3 cup fresh lemon juice (about 4 lemons), strained
• 2 tablespoons lemon zest, finely grated
• 1/4 cup all purpose flour
• Pinch of salt

Easy Steps to Holiday Bars

STEP 1

Heat the oven to 350°F and line a 9×13 pan with parchment, leaving an overhang on two sides.

STEP 2

Whisk the flour, powdered sugar, and salt, then cut in the cold butter until soft, damp crumbs form, press the dough into the pan, and bake for 18 to 20 minutes until lightly golden.

STEP 3

Simmer the cranberries, sugar, water, cornstarch, and orange zest for 8 to 10 minutes until the berries pop and the mixture thickens, then cool for 15 minutes.

STEP 4

Spread the cooled cranberry mixture over the warm crust in an even layer.

STEP 5

Whisk the sugar, eggs, lemon juice, zest, flour, and salt until smooth, pour it slowly over the cranberries, and bake for 25 to 30 minutes until the center barely wobbles.

STEP 6

Cool on a rack, chill for at least 4 hours, then dust with powdered sugar and slice into squares.

Serving Ideas and Easy Twists

• Top each square with a sugared cranberry and a sprig of fresh rosemary.
• Serve chilled with whipped cream on a holiday platter.
• Pair with my crispy shortbread lemon curd cookies for a buttery crunch beside the festive bars.
• Add a pinch of ground ginger to the crust for a warm winter note.
• Cut into small squares and pack in tins for holiday gifts.

Pro Tips

• Cook the cranberries until most have popped so the layer sets thick and jammy.
• Cool the cranberry layer fully so the custard stays separate.
• Use frozen cranberries straight from the bag, since they cook the same as fresh.
• Pull the pan when the center still wobbles, since it firms up as it chills.
• Chill for a full 4 hours so the layers slice cleanly.
• Dust with powdered sugar right before serving so it looks like fresh snow.

Festive Holiday Cranberry Lemon Bars

These festive cranberry lemon bars feature a buttery shortbread crust, a ruby-red cranberry layer, and a bright golden lemon custard. Their beautiful red and gold layers make them perfect for holiday parties, cookie swaps, dessert platters, and homemade gifts.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Cooling and Chilling Time 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Servings: 24 bars

Course: Bars, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Shortbread Crust

• 2 cups all-purpose flour
• 1/2 cup powdered sugar plus extra for dusting
• 1/4 tsp fine salt
• 1 cup unsalted butter cold and cubed (2 sticks)

Cranberry Layer

• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp cornstarch
• 1 tsp orange zest finely grated

Lemon Filling

• 1 3/4 cups granulated sugar
• 4 large eggs at room temperature
• 2/3 cup fresh lemon juice strained, about 4 lemons
• 2 tbsp lemon zest finely grated
• 1/4 cup all-purpose flour
• 1 pinch salt

Equipment

• 9×13-inch Baking Pan
• Parchment paper
• Mixing bowls
• Whisk
• Saucepan
• Pastry Cutter or Fork
• Wire Cooling Rack

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Whisk together the flour, powdered sugar, and salt. Cut in the cold cubed butter until soft, damp crumbs form. Press the mixture evenly into the prepared pan and bake for 18 to 20 minutes, until lightly golden.
3. Combine the cranberries, granulated sugar, water, cornstarch, and orange zest in a saucepan. Simmer for 8 to 10 minutes, stirring occasionally, until most of the berries pop and the mixture thickens. Let cool for 15 minutes.
4. Spread the cooled cranberry mixture evenly over the warm crust.
5. In a mixing bowl, whisk together the sugar, eggs, lemon juice, lemon zest, flour, and salt until smooth. Slowly pour the lemon filling over the cranberry layer.
6. Bake for 25 to 30 minutes, until the center barely wobbles. Cool on a wire rack, then refrigerate for at least 4 hours. Dust with powdered sugar just before serving and slice into squares.

Notes

Cook the cranberries until most have popped and the mixture has thickened into a jammy layer. Let the cranberry mixture cool completely before spreading it over the crust so the lemon custard stays distinct. Frozen cranberries can be used straight from the freezer.

Remove the bars from the oven while the center still has a slight wobble, as it will firm up while chilling. Refrigerate for at least 4 hours before slicing. Dust with powdered sugar just before serving for a fresh snowy finish.

For a festive presentation, garnish each square with a sugared cranberry and a small sprig of fresh rosemary. Serve chilled with whipped cream. Add a pinch of ground ginger to the crust for a warm seasonal variation. If the cranberry layer tastes too tart, add 2 tablespoons of extra sugar.

Store covered in the refrigerator for up to 4 days, with parchment between layers. Freeze undusted bars, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator and dust with powdered sugar before serving.

Nutrition information was not provided in the recipe source. Serving yield is estimated at 24 bars.

FAQs

Can I use canned cranberry sauce?
Yes, spread 1 cup of whole berry sauce over the crust for a shortcut. Choose a thick sauce so it holds its layer.

How should I store the bars?
Cover and refrigerate for up to 4 days, with parchment between layers. Bring them to room temperature for 10 minutes before serving.

Can I make them ahead for the holidays?
Yes, freeze the undusted bars wrapped tightly for up to 2 months. Thaw overnight in the fridge and dust before serving.

Why are my bars too tart?
Cranberries are naturally sharp. Add 2 more tablespoons of sugar to the cranberry layer for a gentler bite.

Why is my filling runny?
It likely needed a few more minutes in the oven or a longer chill. The center should barely wobble when you nudge the pan.

A Sweet Holiday Goodbye

A pan of red and gold bars can turn a plain table into a celebration. I hope these squares become a tradition in your home too. For more citrus treats, try my melt in your mouth lemon curd cookies, the 5 ingredient glazed lemon curd cookies, or the zesty drop lemon curd cookies.

Authentic Lemon Bars From Scratch

Foolproof Homemade Lemon Bars From Scratch

Rich And Chewy Lemon Bars From Scratch