Ingredients
1-1/2 cups all-purpose flour1/2 cup dried cranberries1/4 cup confectioners’ sugar1/2 teaspoon salt1 cup cold butter, cubedFILLING:5 large eggs, room temperature1-3/4 cups sugar3 tablespoons cornstarch2 tablespoons butter, melted1 to 2 tablespoons grated clementine or orange zest1/3 cup clementine or orange juice1 teaspoon vanilla extract1/2 teaspoon saltConfectioners’ sugar
Preparation
Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil.
Place flour, cranberries, confectioners’ sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Press onto bottom of prepared pan. Bake 14-18 minutes or until edges are golden brown.
In a large bowl, whisk eggs, sugar, cornstarch, melted butter, clementine zest, juice, vanilla and salt until blended. Pour over warm crust. Bake 18-22 minutes longer or until filling is set. Cool completely in pan on a wire rack.
Dust with confectioners’ sugar. Lifting with foil, remove from pan. Cut into bars. Refrigerate leftovers.
