Clementine Dessert Bar

Ingredients

• For the crust:

  • 2 sticks butter (½ pound) at room temperature
  • ½ cup granulated sugar
  • 1½ cups all purpose flour
  • ½ cup finely chopped pistachios
  • ⅛ teaspoon salt

• For the filling:

  • 5 eggs at room temperature
  • 1¾ cups granulated sugar
  • zest of 6 clementines
  • ½ cup fresh clementine juice (about 6 medium)
  • ¼ cup lemon fresh lemon juice
  • ½ cup all purpose flour
  • 1 teaspoon baking powder

• For the topping:

  • scraps from crust
  • ¼ cup flour
  • ¼ cup finely chopped pistachios
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • confectioners’ sugar for dusting

Directions

1. 1
   For the crust: Cream the butter and sugar together on medium low speed until light and fluffy.
2. 2
   Whisk flour, pistachios, and salt together in separate bowl. With mixer on lowest speed, add dry mixture to the butter and sugar. Mix only until flour is moistened.
3. 3
   Turn out onto a well-floured piece of parchment. Form a rectangular disk with the dough. Transfer the disk to a lightly greased 9x13 pan.
4. 4
   Using floured hands and/or the parchment paper press the dough out evenly to cover the pan and up about ½ inch on the sides. The dough should be about ¼ inch thick. I like to use a jar to roll it out evenly under parchment. Be sure to work it into the corners. Dough should go about ¾ inch up the side of the pan. Cut off the excess in a straight line with a sharp knife. Reserve the scraps. Place tray in freezer for about 20 minutes.
5. 5
   Preheat oven to 350˚F. Bake crust in the oven for 15-20 minutes until very lightly browned. Remove and allow to cool while you make the filling and crumb topping.
6. 6
   For the filling: Place all filling ingredients in mixing bowl and whisk until smooth and creamy. Pour filling mixture into cooled crust. Bake for 20 minutes.
7. 7
   For the topping: While baking, place crust scraps in a small bowl. Add flour, pistachios, and sugar. Cut in enough cold butter in small pieces to make the mixture crumbly and stick together when pressed.
8. 8
   Remove pan from oven after 20 minutes.
9. 9
   Lightly rolling the crumble together with your fingers, sprinkle it over the surface evenly with some bigger pieces and some smaller pieces. Return pan to oven and bake additional 7-12 minutes or until the filling is set.
10. 10
    Remove from the oven and allow to cool completely.
11. 11
    Cut into evenly sized bars and dust with confectioners’ sugar.

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