Cranberry Curd Bars with Walnut Shortbread 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
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 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
- This recipe is vegetarian
- Produce
- Cranberries, fresh or frozen (12 ounces)
- Walnut pieces (1 cup)
- Cooking & Baking
- All-purpose flour (1 cup)
- Cinnamon (1/2 teaspoon)
- Confectioner sugar (1/2 cup)
- Granulated sugar (1 cup)
- Powdered sugar (1)
- Salt (3/4 teaspoon)
- Drinks
- Lemon juice (2 tablespoons)
- Water (1/2 cup)
- Dairy
- Butter, unsalted (1 cup)
- Refrigerated
- Egg yolks, large (4)
- Eggs, large (4)
Preparation
Read recipe preparation on thekitchn.com
Social Stats
80.4Rating
1-100
1-100
33Tweets
677Facebook
Shares
Shares
25StumbleUpon
Views
Views
1,392PinterestPins
Recipe Stats
Published November 7, 2011 (1 year ago).
142 people saved this recipe.
