Recipe: Cranberry Curd Bars with Walnut Shortbread Crust
"Tangy-sweet cranberry curd meets buttery walnut shortbread...."
INGREDIENTS
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Cooking spray
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1 cup walnut pieces
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1 cup all-purpose flour
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1/2 cup powdered sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and at room temperature
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12 ounces fresh or frozen cranberries (about 3 cups)
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1/2 cup water
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1 cup granulated sugar
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4 large eggs
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4 large egg yolks
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2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
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1/4 teaspoon salt
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8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and at room temperature
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Powdered sugar, for dusting
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Candied citrus zest (optional - see here for a tutorial, and spiral the pieces around toothpicks as they dry to get them to curl)
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