• To make the crust, preheat the oven to 350 F. Line a 9” square pan with parchment paper on all sides (make a + so you can lift it easily).
• Drop all the shortbread ingredients into a food processor and pulse on high until the dough comes together in a ball.
• Press the dough into the bottom of the prepared pan. Take time packing it in, use the back of a measuring cup to help you (flour it so it doesn’ stick to the dough).
• Bake the crust for 30 minutes.

While the crust is baking, make the filling

• Place the cranberries, sugar, orange zest and juice in a pot. Stir together then set over medium heat.
• Cook for about 10 minutes, until most of the cranberries have burst. Use an immersion blender to puree (or transfer to a food processor to blend).
• Press the mix through a fine mesh sieve into a bowl. Add the eggs and whisk quickly. If your mix is particularly hot, add the cranberry mix slowly to the eggs while whisking.
• Transfer mix back to the pot and cook until the curd has thickened, stirring constantly, use a thermometer to make sure it doesn’t go above 170 F.
• Slice the butter into pats and place in a bowl, and over it a fine mesh sieve. Pour the curd though the sieve pressing it and scraping the bottom of the sieve to make sure you get every bit.
• Stir with a clean spoon until the butter is melted and the curd is smooth.
• When the crust is done baking, pour the cranberry mix on top. Return to the oven for 12-15 minutes, until only the center jiggles when you shake the pan.
• Let cool at room temperature then in the fridge for at least four hours before serving.