Cooking spray8 tablespoons (1 stick) unsalted butter, at room temperature1/4 cup granulated sugar1/2 teaspoon kosher salt1 cup all-purpose flour, plus more for dustingFor the cranberry layer, lemon filling, and serving:4 large eggs, at room temperature1 1/2 cups granulated sugar1 1/2 teaspoons finely grated lemon zest (from 1 medium lemon)1/2 cup freshly squeezed lemon juice (from 4 medium lemons)1/2 teaspoon kosher salt1/2 cup all-purpose flour1 cup canned whole berry cranberry saucePowdered sugar, for dustingMake the crust:

1. Heat the oven to 350 degree F. Lightly coat an 8-inch square baking pan (at least two inches high) with cooking spray. Line the bottom and sides with two sheets of parchment paper positioned perpendicular to each other so that there is parchment overhanging on all four sides. Lightly spray between the sheets if needed to keep the paper in place.

2. Beat one stick room-temperature unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt with the paddle attachment in a stand mixer on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula.

3. Beat in 1 cup all-purpose flour on the lowest speed just until a crumbly dough forms, about 30 seconds. Transfer to the baking pan and use your hands or the bottom of a flat measuring cup dusted with flour to press it into an even layer.

4. Bake until the crust is golden-brown around the edges, 20 to 25 minutes. A few minutes before the crust is ready, make the lemon filling.

Assemble and bake the lemon bars:

1. Whisk four room-temperature large eggs, 1 1/2 cups granulated sugar, 1 1/2 teaspoons finely grated lemon zest, 1/2 cup lemon juice, and 1/2 teaspoon kosher salt together in a large bowl until smooth. Sift 1/2 cup all-purpose flour through a fine-mesh strainer over the mixture and whisk until smooth and combined.

2. When the crust is ready, immediately dollop and spread 1 cup whole berry cranberry sauce onto the crust in an even layer while it is still hot. Very slowly pour the lemon filling (rewhisk first if needed) over the back of a large spoon evenly over the cranberry layer, being careful not to disturb the cranberry layer too much (a few pieces of cranberry may float; that's OK).

3. Bake until the filling is set and does not jiggle anymore, 30 to 35 minutes. Place the pan on a wire rack and let cool for 1 hour. Refrigerate until the lemon layer is set, at least 4 hours or up to overnight.