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Cranberry Curd Bars with Walnut Shortbread Crust

kept bymlehet
recipe byThe Kitchn
Notes: 

Requires 1 hour rest of crust in freezer before baking.

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Ingredients: 

Makes roughly 24 squares
For the Crust:
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

For the Cranberry Curd:
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)


 

Comments

mlehet's picture
mlehet

Very nice flavor, a great way to use up fresh cranberries.

 

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