2-1/2 sticks cold unsalted margarine or butter, cut into cubes
1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar
2-1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle, cream the margarine with the sugars at medium speed for 2 minutes. With the mixer at low speed, beat in the sifted flour-and-salt mixture.
Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. Refrigerate until firm.
Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.
1 cup cranberries
2-3/4 cups granulated sugar
Pinch of ground cloves
1/4 cup water
4 large eggs
2 egg yolks
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
3/4 cup all purpose flour
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.
In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.
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.
I make these a day or two ahead of time. The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.