Cranberry Lemon Tart Recipe – Stunning Holiday Dessert

Picture this: a buttery, golden crust filled with silky lemon custard, topped with jewel-toned cranberries that burst with tartness. This cranberry lemon tart is what holiday dreams are made of! I discovered this recipe three Thanksgivings ago when I needed something lighter than pumpkin pie, and it’s been my secret weapon ever since.

The combination of bright lemon and tangy cranberries creates the perfect balance that’ll have everyone asking for seconds. Much like my popular [Meyer Lemon Bars], this tart brings sunshine to your table, but with an elegant twist that makes it perfect for special occasions.

What is Cranberry Lemon Tart?

Ever wonder why the best desserts have the simplest names? This cranberry lemon tart is exactly what it sounds like – and somehow, that makes it even more irresistible! It’s a classic French-style tart featuring a crisp pastry shell, velvety lemon curd filling, and a gorgeous crown of fresh cranberries.

My grandmother used to say, “the way to a man’s heart is through his stomach,” but honestly, this tart works its magic on everyone! The name might be straightforward, but the flavors? They’re anything but ordinary. Ready to create some dessert magic in your own kitchen?

Why You’ll Love This Cranberry Lemon Tart

The Perfect Balance of Sweet and Tart

This cranberry lemon tart hits that magical sweet spot where tangy meets sweet in the most delightful way. The lemon curd filling is creamy and rich without being overly sweet, while the cranberries add a pop of tartness that keeps each bite interesting. The buttery shortbread crust provides just enough sweetness to tie everything together beautifully.

Budget-Friendly Elegance

Here’s a little secret: this show-stopping dessert costs a fraction of what you’d pay at a fancy bakery! A slice of something similar at a patisserie could easily run you $8-10, but you can make an entire tart at home for under $15. You’re getting restaurant-quality results using simple ingredients you can find at any grocery store. It’s the kind of dessert that makes people think you spent all day in the kitchen, when really, it’s surprisingly straightforward.

Gorgeous Presentation That Impresses

The vibrant red cranberries against the pale yellow lemon curd create a stunning visual contrast that screams sophistication. It’s Instagram-worthy, Pinterest-perfect, and dinner party-approved. If you loved the elegant simplicity of my [Classic Lemon Meringue Pie], you’ll adore how this tart takes that citrus appeal and elevates it with seasonal cranberries. Trust me, this is the dessert that’ll have your guests thinking you moonlight as a pastry chef!

How to Make Cranberry Lemon Tart

Quick Overview

This cranberry lemon tart might look fancy, but don’t let that intimidate you! The process is actually quite manageable, even for intermediate bakers. You’ll start with a buttery tart shell that bakes up golden and crisp, fill it with a smooth lemon curd that’s both tangy and luxurious, and top it with glazed cranberries that add beautiful color and taste.

Time Breakdown:

• Prep Time: 30 minutes
• Chill Time for Dough: 1 hour
• Baking Time: 35-40 minutes
• Cooling Time: 2 hours
• Total Time: Approximately 4 hours (mostly hands-off time)

Key Ingredients for Cranberry Lemon Tart

For the Tart Crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• 2-3 tablespoons ice water

For the Lemon Filling:

• 4 large eggs
• 1 cup granulated sugar
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 tablespoons lemon zest
• ½ cup heavy cream
• Pinch of salt

For the Cranberry Topping:

• 2 cups fresh cranberries
• ¾ cup granulated sugar
• ¼ cup water
• 1 tablespoon lemon juice
• Optional: 2 tablespoons orange liqueur or vanilla extract

Step-by-Step Instructions

Making the Perfect Tart Crust

Start by combining the flour, powdered sugar, and salt in a large mixing bowl. Add your cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is crucial – those butter pieces create the flaky layers we love.

Mix the egg yolk with 2 tablespoons of ice water. Pour this over the flour mixture and stir gently with a fork. Add the remaining tablespoon of water only if needed – you want the dough to just come together without being wet. Press a small amount between your fingers; if it holds together, you’re ready.

Turn the dough onto a piece of plastic wrap, shape it into a disk, and wrap tightly. Refrigerate for at least one hour. This rest time is non-negotiable! It allows the gluten to relax and the butter to firm up, making rolling easier and preventing shrinkage during baking.

When you’re ready to roll, lightly flour your work surface and rolling pin. Roll the chilled dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough gently into the corners and up the sides. Trim any excess, leaving about ½ inch overhang. Fold this overhang inward to create a thicker edge, then press firmly to secure.

Prick the bottom of the tart shell all over with a fork – this prevents bubbling. Freeze the shell for 15 minutes while you preheat your oven to 375°F.

Line the frozen shell with parchment paper and fill with pie weights, dried beans, or rice. Bake for 20 minutes, then carefully remove the parchment and weights. Return to the oven for another 10-12 minutes until the crust is golden brown. Let it cool completely on a wire rack.

Creating the Silky Lemon Filling

Reduce your oven temperature to 325°F. In a medium bowl, whisk together the eggs and sugar until well combined and slightly pale. Add the fresh lemon juice, lemon zest, heavy cream, and a pinch of salt. Whisk until everything is smooth and well incorporated.

Pour this lemon mixture through a fine-mesh strainer into a measuring cup or bowl with a spout – this removes any bits of egg and zest for an ultra-smooth filling. Pour the strained mixture into your cooled tart shell, filling it almost to the top.

Carefully transfer the tart to the oven and bake for 25-30 minutes. The filling should be set around the edges but still have a slight wobble in the center – it’ll continue to set as it cools. If you see any bubbles forming, reduce the heat slightly. Let the tart cool to room temperature, then refrigerate for at least 2 hours or until completely set.

Preparing the Cranberry Topping

While your tart is chilling, make the cranberry topping. Combine the cranberries, sugar, water, and lemon juice in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer.

Once simmering, reduce the heat to medium-low and cook for about 8-10 minutes. You’ll hear the cranberries start to pop – this is exactly what you want! They’ll break down slightly and release their juices, creating a beautiful syrup. If using orange liqueur or vanilla, stir it in during the last minute of cooking.

Remove from heat and let the cranberry mixture cool completely. It will thicken as it cools, creating a gorgeous glaze.

Final Assembly

Once your tart is completely chilled and set, and your cranberries have cooled, it’s time for the grand finale! Spoon the cranberry mixture over the top of the lemon filling, spreading it evenly or arranging it artistically – there’s no wrong way to do this. Some of the berries will sink slightly into the lemon curd, creating beautiful layers.

Refrigerate the finished tart for at least another 30 minutes to let everything set together. When ready to serve, carefully remove the tart from the pan by pushing up from the bottom. Place on a serving plate and slice with a sharp knife, wiping it clean between cuts for neat slices.

What to Serve Cranberry Lemon Tart With

This cranberry lemon tart is elegant enough to stand alone, but it pairs beautifully with a few simple accompaniments.

A dollop of freshly whipped cream adds a lovely richness that balances the tart’s acidity. I like mine lightly sweetened with just a tablespoon of powdered sugar and a splash of vanilla.

For a truly decadent experience, serve it with vanilla bean ice cream or mascarpone cream. The cold, creamy element against the tangy tart is absolutely divine.

Beverage-wise, this tart loves a cup of Earl Grey tea or a glass of sparkling wine. The citrus notes in the tea complement the lemon beautifully, while prosecco or champagne adds a celebratory touch perfect for holiday gatherings.

For a complete dessert spread, serve alongside my [Classic Chocolate Truffles] or [Vanilla Bean Panna Cotta] to give guests variety.

Top Tips for Perfecting Cranberry Lemon Tart

Use Fresh Lemon Juice, Always

I cannot stress this enough – bottled lemon juice just doesn’t cut it for this recipe. Fresh lemons provide the bright, complex flavor that makes this tart sing. Room temperature lemons yield more juice, so let them sit out for 30 minutes before juicing, or roll them firmly on the counter before cutting.

Don’t Skip the Straining Step

When you strain the lemon filling, you’re removing any cooked egg bits, zest chunks, and ensuring a perfectly smooth custard. This extra 30 seconds makes the difference between a good tart and a bakery-quality one.

Temperature Matters for Your Butter

Cold butter in the crust creates those flaky layers we love. If your kitchen is warm, pop the butter back in the freezer for 5 minutes after cubing. On the flip side, if your butter is too cold and won’t incorporate, let it sit for just a minute or two.

Blind Baking is Essential

Never skip the blind baking step! Using pie weights prevents the crust from puffing up and ensures it bakes evenly. If you don’t have pie weights, dried beans work perfectly and can be reused multiple times for baking.

Watch for the Wobble

The lemon filling is done when the edges are set but the center still has a slight jiggle – about the size of a quarter. It will continue to set as it cools. Overbaking creates a grainy texture, so pull it out even if you think it needs another minute.

Adjust Sweetness to Taste

Cranberries vary in tartness depending on when they were harvested. Taste your cranberry mixture after cooking and adjust the sugar if needed. You want a balance of tart and sweet, not a pucker-inducing experience!

Storing and Reheating Tips

This cranberry lemon tart stores beautifully, making it perfect for make-ahead entertaining.

Refrigerator Storage: Cover the tart loosely with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. The crust may soften slightly after day two, but the flavor remains delicious. For best results, remove from the fridge 15 minutes before serving to take the chill off.

Freezing Instructions: You can freeze this tart, though I recommend freezing before adding the cranberry topping for best texture. Wrap the lemon-filled tart tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add fresh cranberry topping before serving.

If you’ve already added the cranberries, you can still freeze it, but be aware the berries may release more liquid upon thawing. The taste will still be wonderful, just the presentation might be slightly less pristine.

Make-Ahead Strategy: The crust can be made up to 2 days ahead and stored wrapped at room temperature. The lemon filling can be baked in the shell and refrigerated for up to 2 days. Add the cranberry topping the day you plan to serve for the freshest presentation.

No Reheating Necessary: This tart is meant to be served chilled or at cool room temperature. Never reheat it, as this will break down the lemon custard’s delicate texture.

Tips for Avoiding Common Baking Mistakes

Preventing a Soggy Bottom

The dreaded soggy crust is every baker’s nightmare. Ensure your crust is fully baked and golden before adding the filling – it should look dry and crisp, not pale or doughy. Blind baking until deeply golden creates a moisture barrier. Also, make sure your tart shell is completely cool before adding the lemon mixture.

Avoiding Curdled Lemon Filling

Low and slow is the secret here. Baking at too high a temperature can cause the eggs in your lemon curd to scramble. Keep the oven at 325°F and watch carefully. If you see any bubbling, immediately reduce the temperature by 25 degrees.

Preventing Cracks in the Surface

Cracks usually occur from overbaking or temperature shock. Remove the tart when it still has a slight wobble, and let it cool gradually at room temperature before refrigerating. Never put a hot tart directly into the fridge.

Stopping the Crust from Shrinking

Shrinkage happens when the dough hasn’t rested properly or when there’s too much gluten development. Always chill your dough for at least an hour, avoid overworking it, and don’t skip the freezing step before blind baking. These rest periods allow the gluten to relax.

Getting Clean Slices

For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between each cut. The heat helps the knife glide through the filling without dragging. A thin-bladed knife works better than a thick one.

Managing Cranberry Overflow

If your cranberry topping is too liquid, it’ll slide right off the tart. Make sure to cook it long enough for the berries to break down and the mixture to thicken. It should coat the back of a spoon. Remember, it will thicken more as it cools.

Frequently Asked Questions

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work beautifully in this recipe. No need to thaw them first – just add them directly to the saucepan with the sugar and water. They may take an extra minute or two to cook down, but the results are just as delicious as fresh.

How do I know when the lemon filling is set?

The filling is ready when the edges are completely set and don’t jiggle, but the center still has a slight wobble about the size of a quarter. If you gently shake the pan, the center should move as one unit, not ripple like liquid. It will continue to firm up as it cools.

Can I make this tart gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Bob’s Red Mill and King Arthur both make excellent options. The texture will be slightly more delicate, so handle the dough gently.

My tart crust is too crumbly – what went wrong?

This usually means there wasn’t enough moisture in the dough. Next time, add the ice water gradually and don’t be afraid to add that third tablespoon if needed. The dough should hold together when pressed. Also, make sure you’re measuring flour correctly – spoon it into the measuring cup rather than scooping.

Can I use Meyer lemons instead of regular lemons?

Meyer lemons are wonderful in this recipe! They’re sweeter and less acidic than regular lemons, so you might want to reduce the sugar in the filling by 2-3 tablespoons. Taste as you go and adjust to your preference.

How far in advance can I make this tart?

The tart is best within 24 hours of assembly, but you can make components ahead. Bake the crust up to 2 days early, and make the filling and bake it in the shell up to 1 day ahead. Add the cranberry topping the morning of serving for the freshest look and taste.

What can I substitute for heavy cream?

Half-and-half works in a pinch, though the filling will be slightly less rich. You can also use full-fat coconut cream for a dairy-free version – just make sure to shake the can well before measuring, as it tends to separate.

Why is my cranberry topping sliding off?

The topping needs to be thick enough to stay in place. Make sure you cook it until the berries break down and the liquid reduces to a syrupy consistency. If it’s still too thin, return it to the heat and simmer for a few more minutes. Cooling it completely also helps it thicken.

Nutrition Information

Nutrient	Per Slice (1/8 of tart)
Calories	385
Total Fat	18g
Saturated Fat	10g
Cholesterol	145mg
Sodium	125mg
Total Carbohydrates	52g
Dietary Fiber	2g
Sugars	36g
Protein	5g
Vitamin C	18% DV

Note: Nutrition information is approximate and will vary based on specific ingredients used.

Final Thoughts

This cranberry lemon tart is more than just a dessert – it’s a celebration on a plate. Every time I make it, I’m reminded of why I fell in love with baking in the first place. There’s something magical about transforming simple ingredients into something so beautiful and delicious.

The first time I served this at a holiday dinner, my uncle (who claims he doesn’t like “fancy” desserts) went back for seconds, then thirds. My sister now requests it for every special occasion. That’s the power of a truly great recipe – it has the ability to become part of your family’s traditions.

Don’t be intimidated by the multiple components. Take it step by step, give yourself time, and remember that even if it’s not picture-perfect, it’ll still taste absolutely incredible. The combination of buttery crust, tangy lemon, and bright cranberries is simply too good to resist.