Cranberry Lemon Squares Recipe

Name: Cranberry Lemon Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CRANBERRY FILLING; 1 1/2 cups dried cranberries; 2 cups cold water; FOR BOTTOM CRUST; 1/4 cup powdered sugar; 3/4 cup all-purpose flour; 6 tablespoons cold unsalted butter, cut up; FOR LEMON TOPPING; 2 large eggs; 3/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1/4 cup fresh lemon juice; 1 teaspoon lemon zest (optional); 1/4 cup all-purpose flour

Servings: persons

FOR CRANBERRY FILLING
1 1/2 cups dried cranberries
2 cups cold water
FOR BOTTOM CRUST
1/4 cup powdered sugar
3/4 cup all-purpose flour
6 tablespoons cold unsalted butter, cut up
FOR LEMON TOPPING
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 teaspoon lemon zest (optional)
1/4 cup all-purpose flour

1
Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
2
FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
3
Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
4
Coarsely chop cranberries, then set aside.
5
FOR BOTTOM CRUST ~ In a mixing bowl, whisk together powdered sugar & 3/4 cup flour, then cut in the butter until pea-size lumps are formed.
6
Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
7
Cool on wire rack.
8
FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
9
Add 1/4 cup all-purpose flour & beat until combined.
10
Reduce oven heat to 300 degrees F.
11
Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
12
Bake about 40 minutes or until set, then remove from oven.
13
Cool in pan on wire rack.
14
Refrigerate, chilling well before cutting into squares. Store in refrigerator.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR CRANBERRY FILLING, 1 1/2 cups dried cranberries, 2 cups cold water, FOR BOTTOM CRUST, and more.

Yes, Cranberry Lemon Squares falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Lemon Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions