Cranberry Lemon Squares - cooking recipe

Ingredients

FOR CRANBERRY FILLING
1 1/2 cups dried cranberries
2 cups cold water
FOR BOTTOM CRUST
1/4 cup powdered sugar
3/4 cup all-purpose flour
6 tablespoons cold unsalted butter, cut up
FOR LEMON TOPPING
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup fresh lemon juice
1 teaspoon lemon zest (optional)
1/4 cup all-purpose flour

Preparation

Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
Coarsely chop cranberries, then set aside.
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.
Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
Cool on wire rack.
FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
Add 1/4 cup all-purpose flour & beat until combined.
Reduce oven heat to 300 degrees F.
Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
Bake about 40 minutes or until set, then remove from oven.
Cool in pan on wire rack.
Refrigerate, chilling well before cutting into squares. Store in refrigerator.