If you’re looking for a holiday-style dessert that feels bright, cheerful, and a little bit fancy—but still easy enough for a weeknight bake—these Cranberry Lemon Bars are the answer. They’re buttery and soft like a blondie, packed with dried cranberries (craisins) for chewy pops of tartness, and loaded with white chocolate chips that melt into creamy pockets of sweetness. Then comes the lemon: the zest and juice bring a sunny citrus punch that keeps every bite from feeling heavy.
This combination is pure magic. Cranberries and lemon lean tangy and vibrant, while white chocolate smooths it all out with a gentle vanilla-like richness. The texture lands right in that perfect bar-dessert zone: soft, tender, slightly chewy, and sturdy enough to slice cleanly. These bars are the kind of treat people “accidentally” take two of. They belong on cookie trays, dessert tables, bake sales, brunch spreads, and holiday gift boxes—especially because they travel so well.
Unlike classic lemon bars (with a shortbread crust and gooey lemon curd), these are closer to a lemony cranberry blondie bar—quick to mix, quick to bake, no complicated layers, and no custard to worry about. Just mix, bake, cool, slice, and watch them disappear.
Below is the full recipe with detailed steps, pro tips for the best texture, flavor variations, and storage instructions to keep them tasting bakery-fresh.
What You’ll Love About These Bars
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One bowl, simple ingredients: No special tools or tricky steps.
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Perfect sweet-tart balance: Lemon + cranberries wake up the flavor, white chocolate makes it irresistible.
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Soft and sliceable: Tender crumb, but sturdy enough for neat squares.
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Great make-ahead dessert: Even better after chilling because flavors blend and slices sharpen.
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Holiday-friendly: Looks festive with cranberries on top, but works year-round.
Ingredients (Matches the List in Your Image)
For the Bars
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1/2 cup (113 g) butter, melted and slightly cooled
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1 cup (200 g) granulated sugar
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2 large eggs, room temperature is best
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Lemon juice (fresh is best) — about 2 tablespoons (30 ml)
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Lemon zest — about 1 tablespoon (from 1–2 lemons)
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1 1/4 cups (155 g) all-purpose flour, spooned and leveled
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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3/4 cup (about 105 g) dried cranberries (craisins)
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1/2 cup (about 85 g) white chocolate chips
Optional (but very helpful)
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1 teaspoon vanilla extract (adds warmth and boosts white chocolate flavor)
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Extra cranberries for topping (pretty, festive look)
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Powdered sugar for serving (simple, classic finish)
Recommended Pan + Yield
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Use an 8×8-inch baking pan for thick bars, or 9×9-inch for slightly thinner bars.
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Yield: about 16 squares (8×8 pan) or 20 squares (9×9 pan), depending on how you cut them.
Step-by-Step Instructions
1) Prep the Pan and Oven
Preheat your oven to 350°F (175°C).
Line your baking pan with parchment paper, leaving an overhang on two sides so you can lift the bars out easily. Lightly grease the parchment (or spray the pan before adding parchment). This makes removal clean and effortless.
Why parchment matters: Bars can be delicate while warm. Lifting the whole slab out keeps the edges neat and prevents cracking.
2) Melt the Butter and Cool Slightly
Melt 1/2 cup butter and let it cool for about 5 minutes. You want it warm, not piping hot.
Tip: Hot butter can scramble eggs or make the batter too loose. Slight cooling keeps texture consistent.
3) Mix Sugar + Butter
In a mixing bowl, whisk together the melted butter and 1 cup sugar until glossy and combined.
This step starts dissolving the sugar, which helps create a smoother texture and that slightly shiny bar top.
4) Add Eggs
Add 2 eggs one at a time, whisking well after each one. The batter should look thicker and lighter after mixing.
Why this matters: Properly mixed eggs help the bars bake evenly and improve structure so your bars slice without falling apart.
5) Add Lemon Juice + Zest
Stir in the lemon juice and lemon zest (and vanilla if using). The batter will smell bright and lemony right away.
Flavor note: Fresh lemon zest is where the strongest lemon flavor lives. Juice brings tang; zest brings aroma and “pop.”
