Cranberry Lemon Squares

• 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

1. Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
2. FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
3. Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
4. Coarsely chop cranberries, then set aside.
5. 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.
6. Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
7. Cool on wire rack.
8. FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
9. Add 1/4 cup all-purpose flour & beat until combined.
10. Reduce oven heat to 300 degrees F.
11. Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
12. Bake about 40 minutes or until set, then remove from oven.
13. Cool in pan on wire rack.
14. Refrigerate, chilling well before cutting into squares. Store in refrigerator.

cranberries, cold water, powdered sugar, allpurpose flour, cold unsalted butter, for, eggs, granulated sugar, vanilla extract, lemon juice, lemon zest, flour

Taken from www.food.com/recipe/cranberry-lemon-squares-324022 (may not work)