Begin by rinsing 8 ounces of fresh cranberries and placing them in a saucepan. Add 1/2 cup of water and 6 tablespoons of sugar, cooking over medium heat for about 10-15 minutes until the cranberries soften and burst.

Preheat your oven to 325°F (163°C). Line an 8x8-inch baking dish with parchment paper. Combine 1/2 cup melted butter, 1 1/4 cups granulated sugar, 1 3/4 cups flour, and 1/4 teaspoon salt. Press the mixture firmly into the dish and bake for 16-18 minutes until lightly golden.

In a bowl, whisk together 1 cup plus 3 tablespoons granulated sugar, 1/4 cup flour, 3 eggs, and 1/2 cup lemon juice. The mixture should be smooth and well combined.

Once the cranberry filling has cooled for 30 minutes, gently spread it over the baked crust, then refrigerate for about 45 minutes.

Increase oven temperature to 350°F (177°C) and bake the assembled bars for 43-45 minutes until the center is set.

Let cool at room temperature for about an hour, then refrigerate for 1-2 hours before serving. Dust with powdered sugar and slice into squares.