Start by rinsing 8 ounces of fresh cranberries, discarding any damaged ones. In a medium saucepan, combine the cranberries, 1/2 cup of water, and 6 tablespoons of granulated sugar. Simmer on medium heat for about 10-15 minutes, stirring occasionally, until the cranberries break down and form a sauce. Remove from heat and set aside to cool.

Preheat your oven to 325°F (163°C). While the oven heats, line a 9-inch square baking dish with parchment paper, letting the paper hang over the edges for easy removal later. This step ensures the crust and filling don't stick.

In a large mixing bowl, whisk together 1/2 cup of melted unsalted butter, 1/4 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt until fully combined. Gradually add in 1 cup plus 1 tablespoon of all-purpose flour, stirring until a dough forms.

Press the shortbread dough firmly into the bottom of the lined baking dish, spreading it evenly. Place the dish in the preheated oven and bake for 16-18 minutes, or until the edges are lightly golden.

While the crust cools, prepare the lemon layer. In a mixing bowl, whisk together 3 large eggs, 1 cup of granulated sugar, 1 tablespoon of flour, and 1/2 cup of fresh lemon juice until smooth and well combined.

Once the crust has cooled for about 20 minutes, pour the cooled cranberry filling evenly over the shortbread base. Refrigerate for approximately 45 minutes.

After chilling, preheat your oven to 350°F (177°C). Pour the lemon mixture over the chilled cranberry layer, spreading it evenly. Bake for 43-45 minutes or until the center is set and only slightly jiggles when shaken.

Allow the dish to cool at room temperature for about 1 hour. Refrigerate the Cranberry Lemon Bars for 1-2 hours to firm up further.

Before serving, dust the top of the chilled bars with powdered sugar. Lift the bars from the pan using the parchment overhang, slice into squares, and enjoy!