Preparation

• Rinse and pick through the cranberries. Discard any that look bad or squishy.
• In a medium saucepan, add in cranberries, water, and 6 tablespoons granulated sugar. Bring to a boil over medium-high heat. Reduce heat to medium low and cover. Stir occasionally to keep from burning. Simmer for 10-15 minutes until cranberries are broken down. Set aside to cool for at least 30 minutes.
• Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper, leaving overhang. Coat well with butter or non-stick spray.
• In a medium bowl, combine melted butter, vanilla, ¼ cup granulated sugar, and salt. Mix in 1 cup plus 1 tablespoon of flour. Press the dough firmly into the prepared pan.
• Bake for 16-18 minutes until lightly browned. Remove and poke with a fork. Let cool for about 20 minutes.
• While cooling, in a medium bowl combine 3 tablespoons of flour and 1 cup of granulated sugar. Whisk in eggs and lemon juice. Set aside.
• Once crust is cool, pour the cooled cranberry filling over the crust, spreading to the edges. Refrigerate for 45 minutes.
• Preheat oven to 350°F. Pour the lemon layer on top of the chilled cranberry layer. Bake for 43-45 minutes until center is set. Cool at room temperature for 1 hour, then refrigerate for 1-2 hours.
• To serve, lift parchment out of the pan, place on cutting board, sift powdered sugar, and cut into squares.