Cranberry Curd Bars with Walnut Shortbread Crust
These Cranberry Curd Bars feature a buttery walnut shortbread crust topped with a tangy, smooth cranberry curd, perfect for a festive dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup finely chopped walnuts
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 3 large eggs
- 1 cup granulated sugar
- 1 cup fresh or frozen cranberries, pureed
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine flour, chopped walnuts, and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
- Press the shortbread crust mixture evenly into the prepared pan. Bake for 15–18 minutes until lightly golden. Remove and let cool slightly.
- In a medium bowl, whisk together eggs, granulated sugar, lemon juice, lemon zest, cornstarch, salt, and cranberry puree until smooth.
- Pour the cranberry curd mixture over the warm crust. Return to oven and bake for an additional 20–25 minutes until the curd is set but still slightly wobbly in the center.
- Remove from oven and cool completely on a wire rack, then refrigerate for at least 2 hours to fully set.
- Cut into bars and serve chilled or at room temperature.
Notes
For an extra festive touch, dust bars with powdered sugar before serving or garnish with fresh cranberries and chopped walnuts.