Lemon Cranberry Pie Bars

Easy, no roll, crust with a tart lemon-cranberry filling

Crust
2 1/2 sticks cold unsalted butter, cut into cubes
1/4 cup plus 2 tbsp. light brown sugar
1/4 cup plus 2 tbsp. granulated sugar
2 1/2 cups all-purpose flour sifted with 1/2 tsp. kosher salt

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 tsp. finely grated lemon zest
1/2 cup fresh lemon juice
3/4 cup all purpose flour

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