• Add the cranberries, sugar, and water to a saucepan over medium heat and cook, stirring occasionally, until the cranberries are broken down, bubbling, and thick. About 10 minutes until most of the water is cooked out. Use the back of a spoon to mash the cranberries as they cook.
  1½ cups cranberries, ¼ cup sugar, ¼ cup water
• Use an immersion blender to blend the cranberries into a smooth puree (or use a food processor or blender) then pass it through a fine mesh sieve. Set aside.
• Make the lemon curd.
  2 cups lemon curd
• Combine ⅓ of the lemon curd, cranberry puree, and egg yolks until completely smooth.
  1 large egg yolk

Crust

• Preheat the oven to 300℉ and line the bottom and sides of a 8x8" baking pan with parchment paper slings so you can easily pull the bars out after baking.
• Place the butter into the stand mixer (with paddle attachment) and turn on high for 4 minutes until it turns pale, then scrape down the sides.
  ½ cup unsalted butter
• Over low speed, add the sugar, lemon zest, and salt then turn to medium for one minute. Scrape down the sides again.
  ¼ cup granulated sugar, Zest of 1 lemon, ¼ teaspoon kosher salt
• Add in the flour and mix on low until combined. The dough may look slightly crumbly, but will still hold together when pressed between your fingers.
  1¼ cups all purpose flour
• Press the dough into the prepared pan until completely smooth (press it into the corners and sides very well).
• Bake for 15 minutes, then remove from the oven and let cool on a wire rack. Increase the oven temperature to 350℉.
• Alternate adding spoonfuls of the lemon and cranberry fillings on top of the crust until all of it is used. Use a butter knife to swirl the mixtures together to create a marbled effect (don’t over swirl!).
• Bake the bars for 25 minutes until the center is slightly jiggly but the edges are set and matte. Cool at room temperature for 15 minutes.
• Transfer the bars to the fridge (uncovered) to chill and set for at least 6 hours.
• Slice the bars, then serve as is or with a dusting of powdered sugar.