Ingredients:

  • 120g all-purpose flour
  • 115g unsalted butter, softened
  • 30g powdered sugar
  • 1.5g salt
  • 120g fresh or frozen cranberries
  • 30ml water
  • 25g granulated sugar
  • 5ml lemon juice
  • 150g eggs (3 large)
  • 150g granulated sugar
  • 16g all-purpose flour
  • 60ml fresh lemon juice
  • 6g lemon zest
  • 56g unsalted butter, cubed

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your pan with parchment paper, leaving an overhang on the sides. Cream the softened butter and powdered sugar until pale and fluffy. Mix in the flour and salt until a soft dough forms. Press the dough evenly into the bottom of the pan. Bake for 15–18 minutes until the edges are just barely golden. Let it cool slightly while you prepare the filling.
  2. In a small saucepan over medium heat, combine cranberries, water, sugar, and lemon juice. Simmer for 8–10 minutes, stirring occasionally, until the berries burst and the liquid thickens into a syrupy jam. Remove from heat and set aside to cool for 5 minutes.
  3. In a mixing bowl, whisk the eggs and sugar until pale. Stir in the flour, lemon juice, and zest. Gently fold in the cubed butter. Pour this velvety mixture over the pre-baked crust, smoothing it out.