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Cranberry Curd Bars with Walnut Shortbread Crust

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These Cranberry Curd Bars feature a crunchy walnut shortbread crust topped with a tangy and creamy cranberry curd, perfect for a festive dessert or snack.

Ingredients

Scale
  • 1 cup walnuts, finely chopped
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • 1 1/2 cups fresh cranberries
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a food processor, pulse walnuts until finely chopped. Add flour, powdered sugar, and salt. Pulse to combine.
  3. Add cold cubed butter and pulse until mixture resembles coarse crumbs.
  4. Press the crust mixture evenly into the prepared pan. Bake 15-18 minutes or until golden and set. Remove from oven and let cool slightly.
  5. Meanwhile, prepare the cranberry curd. In a medium saucepan, combine cranberries, granulated sugar, lemon juice, and lemon zest. Cook over medium heat until cranberries burst and mixture thickens, about 8-10 minutes.
  6. Remove from heat and blend the mixture using an immersion blender or regular blender until smooth. Strain to remove seeds if desired.
  7. Whisk in eggs, melted butter, and vanilla extract until smooth.
  8. Pour the curd over the warm crust and return to oven. Bake for 20-25 minutes or until the curd is set but still slightly jiggly in the center.
  9. Cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.

Notes

For an extra festive touch, sprinkle the bars with powdered sugar or garnish with fresh cranberries just before serving.

Find it online: https://milabites.com/cranberry-curd-bars-with-walnut-shortbread-crust/