Here's one last recipe to squeeze into your Thanksgiving line-up! Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar. A dash of cinnamon ties it all together. And don't worry - this whole recipe comes together in about an hour, making it an excellent last-minute treat for Thanksgiving or any other special dinner this fall.
Servings:?? | Calories:5367 | Total Fat:341g | Chol:3402mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 341g
Sat Fat 150g
Total Carb 513g
52% Others combined
16% Granulated sugar
15% Walnut pieces
15% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
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 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 1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces 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)
Directions : View recipe directions on thekitchn.com