Cranberry Curd Bars with Walnut Shortbread Crust
Tangy cranberry curd layered on a buttery walnut shortbread crust creates a deliciously balanced and festive dessert bar perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup walnuts, finely chopped
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup cranberry puree (fresh or frozen cranberries blended)
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, mix chopped walnuts, flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Press the walnut shortbread crust mixture firmly into the bottom of the prepared pan. Bake for 15–18 minutes or until lightly golden. Remove and let cool slightly.
- While crust bakes, whisk eggs and granulated sugar in a medium bowl until well combined and slightly thickened.
- Add lemon juice, lemon zest, cranberry puree, cornstarch, and vanilla extract to the egg mixture. Whisk until smooth.
- Pour the cranberry curd mixture over the warm shortbread crust.
- Return the pan to the oven and bake for an additional 20–25 minutes or until the curd is set but still slightly jiggly in the center.
- Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
- Use the parchment paper overhang to lift bars from the pan. Cut into squares and serve chilled.
Notes
For an added festive touch, sprinkle the bars with powdered sugar before serving or garnish with fresh cranberries and mint leaves.