Ingredients
- \1 1/2 cup scranberries12 oz bag
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 2 cup sof all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 Tablespoon lemon zest1 large lemon
- 1 teaspoon vanilla extra ct
- 3/4 cup\1 1/2 sticksunsalted butter, melted
- 5 large eggsroom temperature
- \1 1/2 cup granulated sugar
- 5 tablespoon sflourscoop and level method
- 3/4 cup fresh squeezed lemon juice.3-4 lemons
- 1 Tablespoon lemon zest
- Powdered sugaroptional for dusting
Instructions
- Preheat the oven to 350° F. Spray a 9x9 inch with non stick cooking spray. Line the pan with parchment paper (over the non stick cooking spray) being sure the parchment goes up along the sides of the pan.
- Cranberry layer
- In a large saucepan over medium heat on the stove, add the cranberries, water, sugar and salt.
- Once the cranberries start to pop and the water boils, about 1 2 minutes, turn the heat down to medium low and stir often. It’s best not to leave the stove at this point. The cranberries should break down and have the consistency of jam. About 8 10 minutes. Remove from heat and set aside to cool while you make the crust.
