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photo Cranberry Curd Bars with Walnut Shortbread Crust Recipe | Say Mmm

Cranberry Curd Bars with Walnut Shortbread Crust

Here's one last recipe to squeeze into your Thanksgiving line-up! Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar. A dash of cinnamon ties it all together. And don't worry - this whole recipe comes together in about an hour, making it an excellent last-minute treat for Thanksgiving or any other special dinner this fall.
thekitchn.com
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Servings:??  | Calories:5367 | Total Fat:341g  | Chol:3402mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 341g
525 %
Sat Fat 150g
750 %
Total Carb 513g
171 %
Fiber 31g
123 %
Sugars 350g
---
Cholesterol 3402mg
1134 %
Sodium 2289mg
95 %
Protein 95g
189 %
Calories:
52% Others combined
16% Granulated sugar
15% Walnut pieces
15% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 cup (4.5 ounces) walnut pieces
1 cup (5 ounces) all-purpose flour
1/2 cup (3 ounces) confectioner sugar, tamped lightly down and leveled off
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces
12 ounces (about 3 cups) fresh or frozen cranberries (see note below)
1/2 cup water
1 cup (8 ounces) granulated sugar
4 large eggs
4 large egg yolks
2 tablespoons lemon juice (from 1/2 of a lemon)
1/4 teaspoon salt
1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces
Powdered sugar for dusting
Candied citrus zest (optional - see here for a tutorial, and spiral the pieces around toothpicks as they dry to get them to curl)

 Directions : View recipe directions on thekitchn.com
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