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Cranberry Clementine Bars

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
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    2 dozen


  • 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
  • 5 large eggs, room temperature
  • 1-3/4 cups sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons butter, melted
  • 1 to 2 tablespoons grated clementine or orange zest
  • 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 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.
Nutrition Facts
1 bar: 195 calories, 10g fat (6g saturated fat), 62mg cholesterol, 182mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 2g protein.
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