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Cranberry Curd Bars with Walnut Shortbread Crust

Emma Christensen
  • minutes
  • Serves 24

INGREDIENTS

12 oz

Cranberries, fresh or frozen

4

Egg yolks, large

4

Eggs, large

2 tbsp

Lemon juice

1 cup

All-purpose flour

1/2 tsp

Cinnamon

1/2 cup

Confectioner sugar

1 cup

Granulated sugar

3/4 tsp

Salt

1 cup

Walnut pieces

1 cup

Butter, unsalted

1/2 cup

Water