Start by rinsing 8 ounces of fresh cranberries under cold water. In a medium saucepan, combine the cranberries with 1/2 cup of water and 6 tablespoons of sugar. Bring the mixture to a boil and then reduce to a simmer, cooking for 10-15 minutes until the cranberries break down and form a chunky sauce. Set aside to cool for at least 30 minutes.

Preheat your oven to 325°F. In a mixing bowl, whisk together 1/2 cup of melted unsalted butter, 1 teaspoon of vanilla extract, 1/4 cup of sugar, and 1/4 teaspoon of salt until smooth. Gradually mix in 1 cup and 1 tablespoon of all-purpose flour until fully combined. Press this mixture firmly into the bottom of a lined baking dish and bake for 16-18 minutes or until lightly browned, then let cool for about 20 minutes. Poke holes in the crust with a fork.

In a clean mixing bowl, whisk together 1 cup of sugar and 3 tablespoons of flour for the lemon filling. Beat in 3 large eggs and 1/2 cup of freshly squeezed lemon juice until the mixture is smooth. Once the crust has cooled, evenly spread the cranberry mixture on top, followed by the lemon filling. Chill in the refrigerator for 45 minutes before baking.

Preheat the oven to 350°F. Carefully pour the lemon mixture over the chilled cranberry layer in the dish. Bake for 43-45 minutes, or until the edges are set, and the center feels slightly firm. Allow to cool at room temperature for about 1 hour before transferring to the refrigerator to chill for 1-2 hours.

Once chilled, dust the bars with powdered sugar for a lovely finishing touch. Cut into squares for serving. Best enjoyed chilled.