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 mixture to a boil over medium-high heat. Reduce heat to medium low and cover. Stir occasionally to prevent burning. Simmer for 10-15 minutes until all 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 and coat well with butter or non-stick cooking 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 dough firmly into the prepared pan.
• Bake for 16-18 minutes until lightly browned. Remove and poke all over with a fork. Let crust cool for about 20 minutes.
• While crust is cooling, combine 3 tablespoons flour and 1 cup granulated sugar in a bowl. Whisk in eggs and add lemon juice. Set aside.
• Once the crust is cool, pour cranberry filling over, spreading it to the edges. Refrigerate for 45 minutes.
• Preheat oven to 350°F. Pour lemon layer over cranberry layer. Bake for 43-45 minutes until set. Cool on a wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours.
• To serve, lift parchment out, sift powdered sugar, and cut into squares. Wipe knife between cuts for clean slices.