Cranberry Lemon Squares

• FOR CRANBERRY FILLING
• dried cranberries↗1 1⁄2 cups
• cold water2 cups
• FOR BOTTOM CRUST
• powdered sugar↗1⁄4 cup
• all-purpose flour↗3⁄4 cup
• cold unsalted butter↗6 tablespoons

  cut up

• FOR LEMON TOPPING
• large eggs↗2
• granulated sugar↗3⁄4 cup
• vanilla extract↗1⁄2 teaspoon
• fresh lemon juice↗1⁄4 cup
• lemon zest↗1 teaspoon

  (optional)

• all-purpose flour↗1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.

2. 2

   FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.

3. 3

   Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.

4. 4

   Coarsely chop cranberries, then set aside.

5. 5

   FOR BOTTOM CRUST ~ In a mixing bowl, whisk together powdered sugar & 3/4 cup flour, then cut in the butter until pea-size lumps are formed.

6. 6

   Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.

7. 7

   Cool on wire rack.

8. 8

   FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.

9. 9

   Add 1/4 cup all-purpose flour & beat until combined.

10. 10

    Reduce oven heat to 300 degrees F.

11. 11

    Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.

12. 12

    Bake about 40 minutes or until set, then remove from oven.

13. 13

    Cool in pan on wire rack.

14. 14

    Refrigerate, chilling well before cutting into squares. Store in refrigerator.