Rinse and pick through the cranberries. Discard any that look bad or squishy.

In a medium saucepan, add in cranberries, water, and 6 tablespoons of granulated sugar. Bring mixture to a boil over medium-high heat, then reduce heat to medium low and cover. Simmer for 10-15 minutes until all cranberries are broken down. Set aside to cool for at least 30 minutes.

Preheat oven to 325°F. Line a 9-inch square baking dish with parchment paper and coat with butter or non-stick cooking spray.

In a medium bowl, combine melted butter, vanilla, 1/4 cup granulated sugar, and salt. Mix in 1 cup plus 1 tablespoon of flour. Press the dough into the prepared pan.

Bake for 16-18 minutes until lightly browned. Remove crust from the oven and poke it all over with a fork. Let cool for about 20 minutes.

While the crust is cooling, in a medium bowl combine 3 tablespoons of flour and 1 cup of granulated sugar. Whisk in eggs and then add lemon juice. Set aside.

Once the crust is cool, pour the cooled cranberry filling over the crust, spreading it to the edges. Place in the refrigerator for 45 minutes.

Preheat oven to 350°F. Pour the lemon layer on top of the cranberry layer and bake for 43-45 minutes until the center is set.

Cool on wire rack at room temperature for 1 hour, then refrigerate for 1-2 hours.

To serve, lift parchment out of the pan, sift on powdered sugar, and cut into squares.