Ingredients

• 0.5 cups unsalted butter , melted
• 3 tablespoons sugar
• 1 teaspoon almond extract
• 0.5 teaspoons salt
• 1 cup all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Grease an 8x8-inch pan or line with parchment paper on the bottom, leaving a little overhang to easily remove bars.
2. 2 Stir melted butter, 3 tablespoons sugar, almond extract, and salt together in a bowl. Add flour, and mix until well incorporated. Press dough mixture into the prepared pan in an even layer.
3. 3 Bake in the preheated oven until edges start to turn a light brown, 15 to 20 minutes. Remove from the oven, and set aside.
4. 4 Meanwhile, combine cranberries, 1/4 cup sugar, water, and 1 1/2 tablespoons lemon zest in a small saucepan. Cook over medium heat, stirring often. Once cranberries start to pop, mash down with the back of a spoon, until cranberries break down into a smooth consistency, 9 to 12 minutes. Set aside.
5. 5 Whisk eggs, 3/4 cup sugar, lemon juice, flour, and 1 tablespoon lemon zest in a bowl until well combined.
6. 6 To assemble, spread the cranberry mixture evenly over the crust, and pour the lemon layer mixture over the cranberry layer.
7. 7 Return to the oven and bake until filling is set, 20 to 25 minutes.
8. 8 Cool completely in the pan, and run a knife around the pan edges. Cut into squares and dust with confectioners sugar right before serving. Store leftovers in an airtight container.

Nutrition per serving