Prep: 25 mins | Bake: 35 min + cooling | Makes: 2 dozen

Ingredients:

1 1/2 cup all-purpose flour

1/2 cup dried cranberries

1/4 cup confectioners’ sugar

1/2 tsp salt

1 cup cold butter, cubed

Filling:

5 large eggs

1 3/4 cups sugar

3 tbsp cornstarch

2 tbsp butter, melted

1-2 tbsp grated clementine or orange peel

1/3 cup clementine or orange juice

1 tsp vanilla extract

1/2 tsp salt

Confectioners’ sugar

Instructions:

  1. Preheat oven to 350°F. Line a 13×9″ baking pan with foil, letting ends extend up and over sides; grease foil.
  2. 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 mins or until edges are golden brown.
  3. In a large bowl, whisk eggs, sugar, cornstarch, melted butter, 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.
  4. Dust with confectioners’ sugar. Lifting with foil, remove from pan. Cut into bars. Refrigerate leftovers.