I love a good lemon bar but when the holidays roll around and clementines are everywhere, I make this holiday twist on a classic dessert. —Laurie Lufkin, Essex, MA
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- 1-1/2 cups all-purpose flour
- 1/2 cup dried cranberries
- 1/4 cup confectioners' sugar
- 1/2 teaspoon salt
- 1 cup cold butter, cubed
- FILLING:
- 5 large eggs
- 1-3/4 cups sugar
- 3 tablespoons cornstarch
- 2 tablespoons butter, melted
- 1 to 2 tablespoons grated clementine or orange peel
- 1/3 cup clementine or orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Confectioners' sugar
- 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 peel, 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. Yield: 2 dozen.
Originally published as Cranberry Clementine Bars in Taste of Home
December 2015, p68
Reviews forCranberry Clementine Bars
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MY REVIEW
Reviewed Nov. 30, 2015
"not a lot of flavor, certainly not the citrusy flavor i was hoping for. it was very eggy. it was not as sweet as i thought it was going to be, which was a good thing, but it was missing any distinctive flavor - somewhat bland. a big disappointment considering how large amount it made"
