Cranberry Lemon Bars

Cranberries are so trendy this time of year. They’re festive and pretty and add such a beautiful color from dishes to decorations.

I couldn’t help but swoon a little bit when I made these bars because the cranberry puree turned the cranberry lemon mixture into a gorgeous deep magenta color. I think I gasped.

Whether you’re looking for specifically a cranberry dessert recipe or just want to wow your guests with a colorful treat, these lemon cranberry will not disappoint.

These cranberry lemon bars are based off my Gluten Free Lemon Bars recipe except we’re adding cranberries and making the custard layer like… twice as big. If you love gluten free baking, check out my roundup for 50+ Gluten Free Dessert Recipes. You’re bound to find a new favorite recipe!

Ingredients for Cranberry Lemon Bars

The shortbread base

Coconut Oil. I always go for refined coconut oil because it doesn’t have a coconutty flavor but you could also sub in unsalted butter, ghee, or vegan butter. If you use butter, check out my favorite trick for How to Soften Butter!

Agave Nectar. My preferred sweetener. Sub in honey or maple syrup if you prefer! Another sticky sweetener works great here.

Vanilla Extract. Just a splash! I feel like vanilla extract is a baking must!

Almond Flour. The base of the shortbread crust. I go for super-fine almond flour because it has a really beautiful pastry color and also the super-fine texture makes for a smoother crust. If you can’t do nuts, go for tigernut flour which is a great 1:1 sub and technically isn’t a nut!

Salt. Just a bit.

The Lemon Cranberry Layer

Cranberries. I’m using a good ol’ bag of cranberries from the grocery store. You can also use frozen cranberries!

Water. We’re going to use this to help the cranberries reduce and break down a bit so we can blend them into the beautiful cranberry puree.

Lemons. Both zest and juice because we want that fresh, tangy bite to our bars!

Agave Nectar. Because we need to balance out all the tang, we’re going to use some agave nectar to sweeten it up. If you prefer, you can sub in honey or maple syrup!

Eggs. All this custard is going to have to bind into a bar somehow!

Tapioca Flour. Just two tablespoons. This is going to help the liquid hold together into a custard-y bar form.

Can I Use Frozen Cranberries?

Sure! You may need to adjust how much water you add as you reduce the cranberries but generally it’s going to be an easy switch, no problem!

Can I Make this Nut-Free?

Sure! All you have to do is sub out the almond flour in the crust. I think tigernut flour is a perfect 1:1 substitution and is technically nut-free.

How to Make Cranberry Lemon Bars

Step 1: Make the crust.

In a medium bowl, whisk together the melted coconut oil , agave nectar, and vanilla. Once combined, add the almond flour and salt. Whisk or fold until combined.

Line a square 8×8 inch pan with parchment paper. Spread the crust out across the bottom in an even layer. You can do this with a spatula or with your hands. Bake for 12 minutes. After the 12 minutes, remove it from the oven and allow it to sit at room temperature while you prep the cranberry lemon layer.

Step 2: Cranberry Lemon Layer

Add the cranberries, water, and lemon zest to a pan over medium heat and cook for 7 – 10 minutes until the cranberries break down. Most of the liquid should have evaporated.

Transfer the cranberries to a blender and blend on high until smooth, about 30 seconds.

In a medium bowl, whisk together the cranberry puree from the blender, agave nectar, lemon juice, tapioca flour. You want to make sure the tapioca flour is completely dissolved and incorporated into the liquid and there are no chunks.

Set the bowl aside for about 15 minutes to allow the cranberry mixture to cool. You don’t want it to be too hot and cook the eggs when you pour them in.

Beat the eggs and egg yolk in a small measuring cup and set aside.

Once the cranberry lemon mixture is cooled (it can be still warm a bit), slowly pour the eggs into the cranberry mixture while you whisk to incorporate it.

Then, gently pour the mixture on top of the crust.

Step 3: Bake

Bake for 25 minutes, pull it out of the oven and allow the bars to sit in the pan and come to room temperature.

Step 4: Chill

Once the bars are room temp, cover the pan with aluminum foil and chill in the fridge for three hours.

Step 5: Serve & Enjoy!

Slide a knife on any sides of the bars that are touching the pan. Pull the edges of the parchment paper up. and cut into bars. I sprinkled mine with some powdered sugar, but you can really get creative with your own toppings!

How to Store Leftovers

Leftovers can be stored in the fridge for about one week. Allow the bars to come to room temperature and serve at room temperature.

Ways to Dress these Cranberry Lemon Bars Up!

Meringue. I love this recipe for Italian meringue. Dollop it on top and spread it out into a luscious layer, or pipe it into cute little clouds in a fun pattern.

Candied or dehydrated lemons. Grab some candied lemon or lemon peels (I’ve always wanted to try making these myself but never got around to it) and decorate the tops. I think dehydrated lemons would be really pretty too! If you want a pop of yellow but want an easier option, a simple lemon zest on top would be perfect!

Sprinkles. I have these golden star sprinkles and I think a non-traditional sprinkle like that that could add a festive decoration would be gorgeous!

How to Make Thinner Bars:

Make a thinner cranberry lemon bar by using a larger pan. I used an 8×8 which made for a thicker bar but if you want a thinner option, go for 9×9 square pan. Or, double up the shortbread base for a 9×13 rectangle pan and keep the cranberry custard the same.