Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 3/4 cup (1 1/2 sticks), unsalted butter, softened
- 1/3 cup sugar
- 6 tablespoons red currant jelly
Filling:
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1/3 cup all-purpose flour
- Pinch fine salt
- 1 cup freshly squeezed clementine juice, about 6 clementines
- 1 lemon juiced (4 to 5 tablespoons)
- 2 clementines (about 2 teaspoons) zest finely grated
- 1 lemon (about 2 teaspoons) zest finely grated
- 2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional
Directions
Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil.
Whisk the flour, cornstarch, and salt together in a bowl.
In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not over work the dough.
Transfer dough to prepared pan, spreading it out evenly across the pan and pressing to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Refrigerate for 1 hour.
Preheat oven to 325 degrees F.
Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer. Bake the crust until just golden, about 30 minutes.
Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute. Spread the jelly with a pastry brush or an offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour.
Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well.
Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30 minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting.
Remove bars from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of the pan. Use foil to lift pastry out of the baking pan and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into about 50 1 1/2-inch squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular segment of clementine or blood orange (with the peel on) and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Photo: Christmas Citrus Squares Recipe



















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By profandop_11476880
pittsburgh, PA
on December 17, 2008
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Delicious!
By tabbycat1919_89...
Saint Clair Sho...
on January 03, 2008
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alot of work came out ok cooked longer then 30 min more like 45 min if you dont like citrus dont do this it has a strong citrus dad loved them kids did not
By nzagami_3983364
Walnut, CA
on November 16, 2007
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I say Food Network needs to bring back the demo that could be viewed online where this recipe is made because when I saw it I thought to myself "that looks so incredibly easy to make!" I was so wrong!! It was very time consuming and something must have gone wrong during the chilling process since the crust came out PERFECT but the citrus part did not harden enough; it was more like a yogurt consistency. Also, clementines are extremely difficult to find with the limited selection of popular chain grocery stores in my neighborhood. I'll try this one again but FOOD NETWORK PLEASE BRING BACK THE DEMO VIDEOS FOR THIS RECIPE, THE CALCIONETTI AND PAULA'S WHITE CHOCOLATE CHERRY CHUNKIES!!!
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