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**Shortbread Crust**

1 cup unsalted butter, softened

½ cup powdered sugar

2 cups all-purpose flour

¼ teaspoon salt

**Cranberry Lemon Filling**

1 cup granulated sugar

3 large eggs

⅓ cup fresh lemon juice

1 tablespoon lemon zest

1 cup fresh or frozen cranberries, chopped

2 tablespoons all-purpose flour

**Topping**

Powdered sugar, for dusting

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1. Preheat oven to 350°F.

2. Line a 9×13-inch pan with parchment paper.

3. Cream butter and powdered sugar until smooth.

4. Mix in flour and salt until a soft dough forms.

5. Press dough evenly into prepared pan.

6. Bake crust for 18–20 minutes, until lightly golden.

7. Whisk sugar, eggs, lemon juice, and zest.

8. Stir in flour and chopped cranberries.

9. Pour filling over warm crust.

10. Bake 22–25 minutes, until set. Cool completely.

For neat slices, chill thoroughly before cutting and wipe the knife between each slice.

You can substitute raspberries for cranberries or add orange zest for variation.

Bars can be made 1 day in advance; flavor improves with rest.

Pairs well with creamy or rich desserts for contrast.