Difficulty: Medium

Time: 3.5 Hours

Yield: 16

Ingredients:

8 oz Fresh Cranberries

1/2 cup Water

2 cups & 2 Tbsp Granulated Sugar (divided)

1/4 cup Powdered Sugar

2 tsp Lemon Zest (one lemon)

2/3 cup Fresh Lemon Juice (four lemons)

1 2/3 cup Flour (divided)

1/2 tsp Salt (divided)

3/4 cup Unsalted Butter (cold)

5 Eggs

Instructions:

1. Go through your Cranberries and throw away any that are soft, bruised, or otherwise unripe.
2. Place the Cranberries into a small pot with 1/2 cup of Water and 6 Tbsp of Sugar. Bring to a boil.
3. Once, boiling, reduce the heat to a medium/low simmer and continue cooking for about 25 minutes, stirring occasionally. Make sure that all cranberries have burst and there are no large chunks. Set aside to cool, at least 30 minutes.
4. Preheat oven to 350℉. Line a 9”x9” square baking dish with parchment paper, along the bottom and the sides. Spray lightly with cooking spray.
5. Whisk together 1/4 cup Powdered Sugar, 1 1/3 cups Flour, 1/2 cup Granulated Sugar, 2 Tbsp Lemon Zest, and 1/4 tsp of salt in a large bowl.
6. Add small cubes of butter (3/4 cup) into the mixture. Pinch and knead with hands until the consistency is a rough sand that holds together when squished.
7. Press the dough into the baking dish in an even, thin layer.
8. Bake at 350℉ for 25-30 minutes or until golden brown. Set aside and let cool (about 30 minutes).
9. Whisk together the 2/3 cup Lemon Juice, 1 1/4 Granulated Sugar, 1/3 cup Flour, 1/4 tsp Salt in a large bowl. After mixing add in the five Eggs. Mix until smooth. Set aside.
10. Spread the Cranberry mixture over the crust in an even, thin layer. Chill in the refrigerator for 30 minutes. 
11. Gently and evenly pour the egg mixture over the dish. 
12. Bake at 350℉ for 45 minutes or until the eggs mixture mostly set (having only a slight jiggle in the middle). Let cool for 1 hour.
13. For best results, refrigerate overnight before serving. Optionally, sprinkle powdered sugar on top of the bars.