Print

Cranberry Lemon Quinoa Pudding Bars Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

This tangy and sweet Quinoa Pudding recipe features a vibrant cranberry layer atop a buttery shortbread crust, finished with a zesty lemon custard. Perfect as a refreshing dessert or a flavorful snack, it balances tart and sweet with a crisp, tender crust and a smooth, rich lemon topping.

Ingredients

Scale

Cranberry Layer

  • 8 ounces fresh cranberries or frozen (not thawed)
  • 1/2 cup water
  • 6 tablespoons granulated sugar

Shortbread Crust

  • 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

Lemon Layer

  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1/2 cup lemon juice (fresh, about 3 lemons)
  • Optional: powdered sugar for sprinkling on top

Instructions

  1. Prepare Cranberry Layer: Rinse and sort through the cranberries, discarding any that are bad or squishy. In a medium saucepan, combine cranberries, water, and 6 tablespoons granulated sugar. Bring to a boil over medium-high heat, then reduce to medium-low. Cover with a splatter screen and simmer for 10-15 minutes, stirring frequently until the cranberries break down. Set aside to cool for at least 30 minutes.
  2. Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch square baking dish with parchment paper, ensuring no gaps and an overhang for easy removal. Grease the parchment with butter or non-stick spray.
  3. Make Shortbread Crust: In a medium bowl, mix melted butter, vanilla extract, 1/4 cup sugar, and salt. Add 1 cup plus 1 tablespoon flour and mix until a thick dough forms. Press dough evenly and firmly into the prepared pan.
  4. Bake Crust: Bake the crust for 16-18 minutes until lightly browned. Remove from oven and poke holes all over with a fork. Turn off oven and allow the crust to cool about 20 minutes.
  5. Prepare Lemon Layer: While crust cools, whisk together 3 tablespoons flour and 1 cup sugar in a medium bowl. Whisk in eggs, then stir in fresh lemon juice. Set aside.
  6. Assemble Cranberry Layer: Pour the cooled cranberry filling over the cooled crust, spreading evenly to edges without gaps. Refrigerate for 45 minutes to set.
  7. Finish Baking: Preheat oven to 350°F (177°C). Remove cranberry crust from fridge and carefully pour the lemon layer over it. Bake for 43-45 minutes until the center is set and no longer jiggles.
  8. Cool and Serve: Cool the baked bars on a wire rack in the pan at room temperature for 1 hour, then refrigerate for 1-2 hours. To serve, lift the parchment with bars out of the pan, transfer to a cutting board, dust with powdered sugar, and cut into squares. For clean slices, wipe the knife between cuts.

Notes

  • Use fresh lemon juice for the best flavor in the lemon layer.
  • If using frozen cranberries, do not thaw before cooking.
  • Ensure the crust is fully cooled before adding the cranberry layer to avoid mixing layers.
  • Refrigerate cranberry layer before adding lemon layer to help with distinct layering.
  • Powdered sugar topping is optional but adds a nice finishing touch.
  • For cleaner bars, use a sharp knife and wipe between cuts.

Keywords: Quinoa Pudding, cranberry lemon bars, lemon custard bars, shortbread crust dessert, tart dessert

Find it online: https://islawhite.com/cranberry-lemon-quinoa-pudding-bars-recipe/