Cranberry Lemon Bars

Steps

1. Line a 9×9 inch pan with parchment paper and preheat the oven to 350°F.
2. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, cream together the softened **1/470 ml salted butter** and **1/950 ml sugar** until light and fluffy, approximately 2-3 minutes.
3. Stir in the **1/2 teaspoon vanilla extract** and mix again. Add the **240 ml flour** and mix until dough has formed.
4. Press the dough onto the bottom of the prepared baking pan to form an even layer.
5. Bake the crust for 20-25 minutes until the top is lightly browned. Remove and allow it to cool for **10 minutes.** Leave the oven on.
6. In a medium mixing bowl, whisk together the **4 eggs, 1 1/950 ml sugar, 1 tablespoon fresh lemon zest (about 1 lemon), and 1/470 ml fresh lemon juice (about 4 lemons)**.
7. Sift the **1/470 ml flour** and add to the mixture. Mix until the lemon mixture is smooth.
8. Top the still-warm crust with the **240 ml canned whole berry cranberry sauce**.
9. Smooth the lemon layer on top of the cranberry sauce and bake for another **30-35 minutes** until the lemon layer has set, but is not browned. Let the bars cool completely and then chill in the refrigerator for a minimum of **4 hours**, but up to overnight.