Start by rinsing the cranberries, picking through them and discarding any bad ones.

In a saucepan, combine the cranberries, water, and 75g of sugar. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and let it simmer, stirring often for about 10-15 minutes, until the cranberries break down. Allow the mixture to cool for at least 30 minutes.

Preheat your oven to 160°C (325°F) and line a 9-inch baking dish with parchment paper for easy removal.

In a bowl, mix the melted butter, vanilla, 50g of sugar, and salt. Then, stir in 130g of flour to form a thick dough.

Press this dough into the bottom of your prepared pan.

Bake the crust for 16-18 minutes, or until it’s golden brown. Once baked, poke holes in the crust using a fork and let it cool for about 20 minutes.

In another bowl, combine 25g of flour and 200g of sugar. Whisk in the eggs and lemon juice until the mixture is smooth.

Spread the cooled cranberry filling evenly over the crust, then refrigerate for about 45 minutes to set.

Preheat your oven again to 175°C (350°F). Once preheated, pour the lemon layer over the chilled cranberry filling.

Bake for 43-45 minutes until the top is set. Then, cool the bars on a wire rack for about 1 hour.

After cooling, refrigerate for 1-2 hours before serving.

Just before serving, dust with powdered sugar, cut into squares, and enjoy!