INGREDIENTS
4 oz
gingersnap cookies (about 18)
1 cup
walnuts
4 tbsp
butter (melted)
3 tbsp
light brown sugar
1 12 ounce package
fresh (or frozen, thawed) cranberries
1 1/2 cups
sugar (divided)
3
large eggs
2
large egg yolks
1 tsp
finely grated lime zest
1/2 cup
fresh lime juice
1/8 tsp
kosher salt
3/4 cup
butter (room temperature, cut into small cubes)