• Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Alternatively, grease the pan well.

Make The Crust

• In a large mixing bowl, whisk together flour, powdered sugar, and salt. Pour in the melted butter and stir until combined. The mixture will be crumbly.
  2 ½ cups all-purpose flour, 1/2 cup powdered sugar, 1/2 teaspoon salt, 1 cup butter
• Transfer the dough to the prepared pan. Break it up and press it into an even layer covering the entire bottom.
  
• Bake for 24-27 minutes, or until the crust is golden brown. Let it cool while you prepare the fillings.

Prepare the Cranberry Layer:

• In a medium saucepan, combine cranberries, granulated sugar, water, and lemon zest.
  12 ounces cranberries, 3/4 cup granulated sugar, 2 tablespoons water, 2 tablespoons lemon zest
• Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens to a jam-like consistency, about 7-8 minutes. Set aside to cool slightly.
  

Prepare the Lemon Layer:

• In a separate bowl, whisk together granulated sugar, flour, lemon zest, eggs, and lemon juice until smooth and no lumps remain.
  1 ½ cups granulated sugar, 1/2 cup all-purpose flour, 2 tablespoons lemon zest, 4 eggs, 2/3 cup lemon juice

Assemble the Layers:

• Spread the cranberry filling evenly over the baked crust.
  
• Gently pour the lemon filling over the cranberry layer. Tip: Pour slowly to keep the layers separate as much as possible. A little mixing is okay.
  

Bake Again:

• Bake for 25-30 minutes, or until the lemon layer is mostly set but still jiggles slightly in the center when you gently shake the pan.

Cool & Chill:

• Let the bars cool to room temperature, then refrigerate for at least 3 hours to set. Once chilled, lift the bars out using the parchment paper and slice into 12 squares. Dust with powdered sugar before serving, if desired.
  3 tablespoons powdered sugar