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Cranberry Curd Bars with Walnut Shortbread Crust Recipe

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Cranberry Curd Bars with Walnut Shortbread Crust are a delightful dessert featuring a buttery walnut shortbread base topped with a smooth, tangy cranberry curd. Perfectly balanced between sweet and tart, these bars are finished with a dusting of powdered sugar and optional candied citrus zest for an elegant touch.

Ingredients

Scale

For the crust:

  • Cooking spray, as needed
  • 1 cup walnut pieces
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and at room temperature

For the cranberry curd:

  • 12 ounces fresh or frozen cranberries (about 3 cups)
  • 1/2 cup water
  • 1 cup granulated sugar
  • 4 large eggs
  • 4 large egg yolks
  • 2 tablespoons freshly squeezed lemon juice (from 1/2 lemon)
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and at room temperature

For garnish:

  • Powdered sugar, for dusting
  • Candied citrus zest (optional)

Instructions

  1. Prepare the crust: Line a 9×13-inch baking pan with parchment paper, leaving extra overhang on the long sides to use as handles later. Spray the parchment and exposed pan sides with cooking spray and set aside.
  2. Make walnut crust mixture: In a food processor fitted with the blade attachment, pulse walnut pieces about 15 times until coarsely ground. Add flour, powdered sugar, cinnamon, and salt; pulse about 10 more times until mixture is finely ground. Scatter butter pieces over the mixture and pulse 20-25 times until the mixture forms moist clumps.
  3. Press and chill crust: Transfer crust mixture to the prepared pan and press evenly into the bottom using your hands or a floured measuring cup bottom. Refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 350°F and position the rack in the middle.
  4. Bake the crust: Bake the crust for 20 to 25 minutes, until the edges start to brown. Remove from the oven and set aside while making the cranberry curd.
  5. Cook cranberries: Combine cranberries and water in a medium saucepan over medium heat. Bring to a boil, then cook, stirring occasionally, for about 5 minutes until cranberries burst and become mushy.
  6. Strain cranberry purée: Pour the mixture through a fine-mesh strainer into a large bowl, pressing with a spatula to remove pulp as much as possible. Set purée aside to cool about 10 minutes. Clean strainer and saucepan for reuse.
  7. Make cranberry curd base: To the cooled purée, whisk in sugar, eggs, egg yolks, lemon juice, and salt until smooth. Return the mixture to the saucepan over medium heat.
  8. Cook cranberry curd: Stir the curd constantly, scraping the pan’s bottom and edges, until it thickens, coats the back of a spoon, and reaches approximately 150°F, about 5 to 11 minutes.
  9. Add butter and strain curd: Remove from heat and stir in butter pieces until fully melted. Pour curd through the strainer again into a clean bowl to remove any cooked egg clumps.
  10. Assemble and bake bars: Pour the warm cranberry curd evenly over the baked crust. Bake for 10 to 15 minutes, until the curd is set but still slightly jiggles in the center.
  11. Cool and chill: Remove from oven and place pan on a wire rack. Cool for 1 hour at room temperature, then refrigerate for at least 2 hours or up to 1 day.
  12. Serve: When ready, run a thin knife around the pan edges to loosen bars. Use parchment overhang to lift the slab out onto a cutting board. Trim edges for evenness if desired, then cut into 24 pieces. Dust with powdered sugar and garnish with candied citrus zest if desired.

Notes

  • Use fresh or frozen cranberries; no need to thaw frozen before cooking.
  • Parchment overhang is essential for easy removal of bars from the pan.
  • Straining the curd twice ensures a smooth, silky texture without lumps.
  • The curd should reach about 150°F for safe and proper thickening; an instant-read thermometer is recommended.
  • Bars can be stored refrigerated in an airtight container for up to 3 days.
  • Candied citrus zest is optional but adds a lovely decorative and flavor element.

Keywords: cranberry bars, walnut shortbread, cranberry curd, holiday dessert, tart bars, baked dessert

Find it online: https://servedbynora.com/cranberry-curd-bars-with-walnut-shortbread-crust-recipe/