Rinse 2 cups of fresh cranberries, discarding any that are soft or blemished. In a medium saucepan, combine the cranberries with 1 cup of water and 1 cup of granulated sugar. Cook over medium heat for 10-15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let cool.

Preheat your oven to 325°F (163°C). In a large bowl, mix together 1 cup of melted unsalted butter, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and a pinch of salt until smooth. Gradually add 2 cups of all-purpose flour, mixing until a crumbly dough forms. Press the dough evenly into a 9-inch baking pan and bake for 16-18 minutes, or until the edges are lightly browned and firm.

In a separate bowl, whisk together 1 cup of granulated sugar and 2 tablespoons of all-purpose flour. Add 3 large eggs and 1/2 cup of fresh lemon juice, whisking until smooth and well combined.

Spread the cooled cranberry mixture over the crust evenly. Refrigerate for 45 minutes to allow the layers to set together. Preheat your oven to 350°F (177°C).

Pour the lemon mixture over the chilled cranberry layer, spreading it gently. Bake for 43-45 minutes, or until the custard is set and light golden color appears on top.

Let the bars cool on a wire rack for about 1 hour. Then transfer to the refrigerator and chill for an additional 1-2 hours.

Dust the top with powdered sugar before serving. Slice into squares and enjoy!