Lemon Clementine Bar Cake

Ingredients:

Cake

• 1.5 cups premium flour
• 3 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 165 g softened butter
• 1/3 cup sugar
• 6 tbsp. cranberry jelly

Cake

• 2 large eggs
• 2 large egg yolks
• 1/2 cup sugar
• 1/2 cup condensed milk
• 1/3 cup premium flour
• A pinch of fine salt
• 1 cup freshly squeezed juice from about 6 clementines
• Juice from 1 lemon
• Finely grated zest of 2 clementines (about 2 tsp)
• Finely grated zest of 1 lemon (about 2 tsp)
• 2 clementines or 2 blood oranges, cut into rounds and then into individual triangles, for serving (optional)

Preparation:

1. Grease a 9 x 13-inch baking sheet with butter. Line with foil, leaving about 2 inches (5 cm) overhang on all sides. Grease the foil with butter.
2. In a bowl, whisk together the flour, cornstarch, and salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and sugar on medium speed until light and fluffy (about 4 minutes). Reduce the speed to low and add the dry ingredients. Mix just until combined. Do not overmix.
3. Transfer the dough to the prepared baking sheet, spreading it evenly over the surface and pressing down to create a 0.6 cm thick layer covering the bottom. Cover with plastic wrap. Press and flatten the dough with your hands to smooth it out and level it. Refrigerate for 1 hour.
4. Preheat the oven to 160°C. Remove the plastic wrap from the dough and pierce it in several places with a fork or wooden skewer. Bake until golden brown (about 30 minutes).
5. Meanwhile, melt the cranberry jelly in the microwave until soft enough to spread (about 1 minute). Spread it over the crust using a pastry brush or offset spatula. Return the crust to the oven and bake for another 10 minutes. Cool completely on a wire rack (1 hour).
6. Meanwhile, whisk the eggs, yolks, sugar, condensed milk, flour, and salt in a medium bowl. Continue whisking until thick and pale in color. Stir in the citrus juice and zest, whisking gently until well-dispersed.
7. Pour the resulting filling over the cooled crust and bake until set but still slightly runny and pliable in the center (25-30 minutes). Cool to room temperature (about 30 minutes). Refrigerate for at least 1 hour or overnight before slicing.
8. Remove the loaf from the refrigerator. Dip the bottom of the baking sheet in warm water to soften the butter and release the foil from the sides. Grasp the overhanging edges of the foil to lift the loaf out of the pan and transfer it to a cutting board.
9. Using a sharp knife or pizza cutter, cut into approximately 50 4cm squares. Wipe the blade with a hot, damp towel after cutting. Top each square with a small triangular slice of clementine or blood orange (with peel). Serve.
   
   Recipe Lemon meringue bar.