Preheat the oven to 350° F. Spray a 9x9 inch with non-stick cooking spray. Line the pan with parchment paper (over the non-stick cooking spray) being sure the parchment goes up along the sides of the pan.

Cranberry layer

In a large saucepan over medium heat on the stove, add the cranberries, water, sugar and salt.

Once the cranberries start to pop and the water boils, about 1-2 minutes, turn the heat down to medium low and stir often. It’s best not to leave the stove at this point. The cranberries should break down and have the consistency of jam. About 8-10 minutes. Remove from heat and set aside to cool while you make the crust.

Mix the flour, salt, sugar and lemon zest in a bowl. Whisk together.

Add the vanilla extract into the melted butter. Pour wet ingredients into the dry ingredients.

Using a rubber spatula or wooden spoon, mix until combined. Check there are no clumps of the dry mixture. The dough should have a crumbly texture.

Press the dough into your prepared baking dish using your finger tips. Being sure to get every corner and the dough is an even layer. You may want to use a measuring cup to press the dough firmly into the pan.

Using the tines of a fork, randomly poke holes into the shortbread.

Bake at 350°F for 18-20 minutes or until slightly golden brown on the edges.

Once done, let it cool for about 30 minutes in the pan.

While the crust is cooling, in a medium bowl, lightly whisk the eggs and pour in lemon juice.

In a separate bowl whisk the dry ingredients, the flour, zest, sugar and salt.

Combine the dry ingredients into the eggs and mix until combined. Try not to over mix.

Run the lemon mixture through a mesh strainer to remove any flour clumps.

Spoon the cranberry layer on top of the shortbread crust, spreading evenly across the baking pan. Use the back of a spoon to push the cranberries into every crevice and against the wall of the pan.

Slowly pour the lemon layer over the cranberries. Pour into the center and it will spread out to all sides of the pan. It’s very important to pour slowly so it doesn’t cause the cranberries to rise to the top, mixing with the lemon layer. This will keep the three distinct layers. If it mixes a little bit, it will still taste delicious.

Bake in the center of your oven for 350°F for 35 - 40 minutes. The edges should be slightly brown, firm and the center may jiggle a tiny bit, but it will firm up as it cools.

Leave the pan on your stove top for 30 to 60 minutes to cool.

When ready to serve, draw a line with a knife between the parchment paper and the wall of the pan to cut through any lemon batter that may have leaked out. Now you should be able to lift the parchment paper with bars out of the pan and place on the cutting board. Peel back the parchment paper and cut into squares. Depending on the size of your squares you cut, you should get either 12 or 16 bars.