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Cranberry Curd Bars With Walnut Shortbread Crust

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The Kitchn
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brunch dessert vegetarian thanksgiving british irish


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For the Crust:

1 cup (4.5 ounces) walnut pieces

1 cup (5 ounces) all-purpose flour

1/2 cup (3 ounces) confectioner sugar, tamped lightly down and leveled off

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces

For the Cranberry Curd:

12 ounces (about 3 cups) fresh or frozen cranberries (see note below)

1/2 cup water

1 cup (8 ounces) granulated sugar

4 large eggs

4 large egg yolks

2 tablespoons lemon juice (from 1/2 of a lemon)

1/4 teaspoon salt

Powdered sugar for dusting

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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