Introduction

This Quinoa Pudding-inspired dessert features a tart cranberry layer, a buttery shortbread crust, and a bright lemon topping. It’s a refreshing and flavorful bar that balances sweet and tangy perfectly, ideal for snack time or a light dessert.

The image shows square lemon cranberry bars laid on light brown parchment paper over a wooden surface. Each bar has three clear layers: the bottom layer is a pale, slightly crumbly crust; the middle layer is a deep red, glossy cranberry filling with visible small cranberry bits; the top layer is a thick, smooth, orange-yellow lemon custard dusted with a generous layer of white powdered sugar. Around the bars, there are a few whole fresh cranberries with a shiny surface and half a lemon with a bright yellow rind and textured pale yellow interior. The wooden surface beneath the parchment is partially visible with some red cranberry juice stains. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces fresh cranberries or frozen (not thawed)
1/2 cup water
6 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup + 1 tablespoon all-purpose flour
1 cup granulated sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
Optional: powdered sugar for topping

Instructions

Step 1: Rinse and pick through the cranberries, discarding any bad or squishy ones. In a medium saucepan, combine cranberries, water, and 6 tablespoons sugar. Bring to a boil over medium-high heat, then reduce to medium-low and cover with a splatter screen. Stir occasionally at first, then constantly to prevent burning. Simmer 10–15 minutes until cranberries break down. Set aside to cool for at least 30 minutes.
Step 2: Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, ensuring full coverage and some overhang for easy removal. Grease the parchment with butter or non-stick spray.
Step 3: In a medium bowl, mix melted butter, vanilla, 1/4 cup sugar, and salt. Stir in 1 cup plus 1 tablespoon of flour to form a thick dough. Press this dough evenly into the prepared pan.
Step 4: Bake crust 16–18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off the oven and let crust cool about 20 minutes.
Step 5: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a bowl. Add eggs and whisk. Stir in lemon juice. Set aside.
Step 6: Pour cooled cranberry filling evenly over the crust, spreading to the edges. Refrigerate for 45 minutes.
Step 7: Preheat oven to 350°F. Remove pan from fridge, then carefully pour lemon layer on top of cranberry layer. Bake 43–45 minutes until the center is set and no longer jiggles.
Step 8: Cool on a wire rack in the pan at room temperature for 1 hour, then refrigerate 1–2 hours before serving.
Step 9: Lift parchment out of pan onto a cutting board. Optional: sift powdered sugar over the top. Cut into squares, wiping the knife between cuts for clean slices.

Tips & Variations

Use fresh cranberries for the best texture, but frozen cranberries can work if used without thawing.
For extra zing, add a teaspoon of lemon zest to the lemon layer mixture.
To make the crust gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Chill the cranberry layer thoroughly before adding the lemon layer to prevent mixing of layers.

Storage

Store the pudding bars in an airtight container in the refrigerator for up to 4 days. For best texture, let bars come to room temperature for 15 minutes before serving. They can be gently reheated in the oven at low heat if desired, but are also delicious served cold.

How to Serve

The image shows a stack of three square layered lemon and cranberry bars. Each bar has four layers: a light golden-brown bottom crust, a bright red cranberry filling as the second layer, a smooth yellow lemon layer on top of the cranberry layer, and a dusting of white powdered sugar covering the top. The stack is placed on a piece of parchment paper on a rustic wooden surface with scattered powdered sugar, whole cranberries, and a cut lemon half nearby. More lemon and cranberry bars can be seen blurred in the background. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s great made a day in advance. Just store it refrigerated and add the powdered sugar topping right before serving.

Can I substitute the lemon juice with another citrus?

You can use lime juice as a substitute, though the flavor will be slightly different. Orange juice is less acidic and will result in a milder tang.