![Lemon-Cranberry Pie Bars](https://cdn.statically.io/img/www.foodandwine.com/thmb/R5BlUz23PqKZ3T89pKbdbxCppWE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201311-xl-lemon-cranberry-pie-bars-2000-45ff89fbc76343e4a6383015a6e80d62.jpg)
Ingredients
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1 cup cranberries
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2 3/4 cups granulated sugar
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Pinch of ground cloves
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1/4 cup water
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4 large eggs
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2 egg yolks
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1 teaspoon finely grated lemon zest
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1/2 cup fresh lemon juice
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3/4 cup all purpose flour
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Confectioners' sugar, for dusting
Directions
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Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.
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In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
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Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners' sugar and serve.
Make Ahead
The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.