Cranberry Curd Bars
These Cranberry Curd Bars with a Walnut Shortbread Crust are a delightful blend of sweet and tart flavors, featuring a creamy cranberry filling on a buttery crust with a crunchy walnut texture.
Servings: 24 pieces
Calories: 180kcal
Ingredients
For the Crust
- 1 cup walnut pieces
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
For the Cranberry Curd
- 12 ounces fresh or frozen cranberries About 3 cups
- 1/2 cup water
- 1 cup granulated sugar
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons freshly squeezed lemon juice From about half a lemon
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
- Powdered sugar, for dusting
- Candied citrus zest (optional)
Instructions
Preparation of the Crust
- Line a 9x13-inch baking pan with parchment paper and coat with cooking spray.
- In a food processor, process the walnut pieces until coarsely ground.
- Add flour, powdered sugar, ground cinnamon, and salt, pulsing until fine.
- Scatter butter over the mixture and pulse until clumpy.
- Press the mixture evenly into the bottom of the pan and refrigerate for at least 30 minutes.
Baking the Crust
- Preheat your oven to 350°F (175°C).
- Bake the crust for 20-25 minutes or until edges are golden brown.
- Remove from oven and let cool slightly.
Preparing the Cranberry Curd
- In a medium saucepan, bring cranberries and water to a boil.
- Cook until cranberries burst, about 5 minutes.
- Strain to get cranberry purée and let cool for 10 minutes.
- In a mixing bowl, whisk together cranberry purée, granulated sugar, eggs, egg yolks, lemon juice, and salt until smooth.
Cooking the Curd
- Pour mixture back into saucepan over medium heat.
- Stir continuously until thickened, about 5-11 minutes.
- Remove from heat and stir in butter until melted and incorporated.
Combining and Baking
- Pour cranberry curd over the prepared crust and bake for an additional 10-15 minutes until just set.
- Allow bars to cool at room temperature for 1 hour, then refrigerate until chilled for at least 2 hours.
Finishing Touches
- Cut the bars into 24 pieces when ready to serve.
- Dust with powdered sugar and sprinkle with optional candied citrus zest.
Notes
For an elegant presentation, serve on a beautiful platter. Consider pairing with whipped cream or a scoop of vanilla ice cream. Leftover bars can be stored in an airtight container in the refrigerator for up to a week.