Ingredients
Scale
- 1 cup fresh cranberries
- ¾ cup granulated sugar
- 1 large lemon, juiced
- 1 large lemon, zested
- ½ cup unsalted butter, room temperature
- 1 cup all-purpose flour
- ½ cup chopped walnuts, toasted
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- 2 tablespoons cornstarch
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a mixing bowl, combine 1 cup of all-purpose flour, ½ cup of chopped walnuts, ¼ cup of granulated sugar, and ½ teaspoon of baking powder. Add in ½ cup of room-temperature unsalted butter and mix until everything is well combined but still crumbly. Press this mixture firmly into the bottom of your prepared pan.
- Place your crust in the preheated oven and bake for about 15-20 minutes or until lightly golden around the edges.
- While your crust bakes, toss together 1 cup of fresh cranberries, ¾ cup of granulated sugar, juice from one lemon, and zest from that same lemon in a saucepan over medium heat. Stir occasionally until cranberries burst open (about 5-7 minutes). Once they do, remove from heat.
- Using an immersion blender or regular blender, puree the cranberry mixture until smooth. If you want it extra smooth, strain it through a fine mesh sieve to remove skins.
- Return your pureed cranberry mix to low heat and whisk in 2 large eggs along with 2 tablespoons of cornstarch until fully incorporated. Cook while stirring continuously until thickened—this should take about 5-10 minutes.
- Once thickened, pour this cranberry curd over your baked shortbread crust while it's still warm from the oven. Spread it evenly using a spatula.
- Place back in the oven for another 15-20 minutes until set but still slightly jiggly in the center.
- After baking, let cool completely in the pan before cutting into squares.
Notes
Store the bars in an airtight container for up to one week to maintain freshness.
Reheat in the oven at 300°F for about 10 minutes for a warm, gooey treat.
Serve with whipped cream and a sprinkle of nuts for added texture and flavor.
Use fresh cranberries for vibrant taste and color in your curd filling.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg