Cranberry-Lemon Crumble Squares

1. Prepare Cranberry Layer

In a medium saucepan, combine the cranberries, 3/4 cup of granulated sugar, 3 tablespoons of water, and the zest of 2 lemons. Bring this mixture to a boil over medium heat, stirring occasionally until the cranberries burst and the mixture thickens, which should take about 7 to 9 minutes. Remove from the heat and set aside.

2. Prepare Baking Pan

Preheat your oven to 350°F (175°C). Line a 9-by-13-inch baking pan with heavy aluminum foil and coat it with nonstick cooking spray.

3. Prepare Crust

In a medium bowl, whisk together 1 1/2 cups of flour, 1/3 cup of granulated sugar, and 1 teaspoon of fine sea salt. Pour in the melted butter and vanilla extract, stirring until the mixture forms a crumbly dough. Press this dough evenly into the prepared baking pan to form the crust. Bake in the preheated oven until the crust is golden brown and dry, about 17 to 20 minutes.

4. Prepare Lemon Layer

While the crust bakes, squeeze the juice from 2 lemons, adding more if needed to make 1/2 cup. In a medium bowl, whisk together the lemon juice, 1 cup of granulated sugar, 1/4 cup of flour, and 1/8 teaspoon of fine sea salt. Add the eggs and whisk until smooth and well combined.

5. Assemble Layers

Once the crust is ready and slightly cooled, spread the cranberry mixture evenly over it. Then, pour the lemon mixture over the cranberry layer, making sure it covers the entire surface. Return the pan to the oven and bake until the filling is set and firm, about 18 to 22 minutes.

6. Cool and Serve

Allow the bars to cool completely on a wire rack, then refrigerate for at least 2 hours to set. Once chilled, use the foil to lift the bars out of the pan and transfer them to a cutting board. Cut into squares and, if desired, sift confectioners’ sugar over the top before serving.