1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.

2. Mix the flour, melted butter, granulated sugar, and salt until crumbly, then press firmly into the prepared pan.

3. Bake the crust until lightly golden and set.

4. Whisk the eggs, sweetened condensed milk, lemon juice, and lemon zest until smooth.

5. Pour the lemon filling over the warm crust and bake until the center is just set.

6. In a saucepan, cook the cranberries, granulated sugar, and orange juice until the berries burst and soften.

7. Stir together the cornstarch and water, then add it to the cranberry mixture and cook until thickened.

8. Let the cranberry topping cool slightly, then spread it over the cooled lemon layer.

9. Chill the bars until fully set.

10. Dust with powdered sugar, slice, and serve.