Cranberry curd bars with a pistachio crust are the perfect holiday alternative for anyone who loves the sweet-tart combination of lemon bars.
Cranberry Curd Bars with a Pistachio Crust

Cranberry curd bars with a pistachio crust are the perfect holiday alternative for anyone who loves the sweet-tart combination of lemon bars.

Author: Leslie @ playdatesparties.com
Ingredients
Pistachio Shortbread Crust
  • 3/4 C chopped pistachios
  • 3/4 C All-Purpose Flour
  • 2/3 C powdered sugar
  • 1/4 t salt
  • 1/8 t cinnamon
  • 1 stick 1/2 C unsalted butter, cubed and softened
Cranberry Curd:
  • 1/2 C water
  • Juice of 1/2 lemon
  • 1 12- oz package cranberries
  • 2/3 C granulated sugar
  • 1/4 C brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/8 tsp salt
  • 2 tbsp butter cubed and softened
  • Powdered sugar for dusting
Instructions
  1. Prepare a 9x9 pan with criss-crossing sheets of parchment paper. Tip: Use a spritz of cooking spray between layers to keep the parchment in place.
  2. Prepare the crust: Grind the pistachios in a food processor until course. Add flour, sugar, salt, and cinnamon until finely ground like flour.
  3. Add cubed butter on top of nut mixture and pulse until mixture holds together when you squeeze it in your hand.
  4. Press into the prepared pan. With a layer of parchment paper in between, use the bottom of a flat measuring cup, or a cold package of butter to make the layer as even as possible.
  5. Freeze for 60 minutes. Preheat oven to 350°F
  6. After freezing, Preheat oven to 350°F and bake the crust for 20-25 minutes, until only lightly golden around the edges.
  7. While the crust is baking and cooling, prepare the cranberry curd.
  8. For the Cranberry curd: Combine the water, lemon juice, and cranberries in a 2-quart saucepan. Heat mixture until cranberries pop. Strain through a fine mesh sieve. Rinse saucepan and sieve. Set sieve aside for later.
  9. In the rinsed and cooled saucepan combine fruit puree, sugars, eggs, egg yolk, and salt. Stir with a whisk on low heat until well combined.
  10. Add butter and increase heat to medium-low. Continue stirring until the sauce thickens and you can see drag lines in the mixture from your whisk, about 10 minutes.
  11. Pour the mixture through the cleaned strainer into a clean bowl to ensure all solids are removed.
  12. Pour the warm cranberry curd onto the pistachio crust. Bake at 350°F until curd is set, but still jiggles in the center, about 10 - 15 minutes.
  13. Cool to room temperature and dust with powdered sugar immediately before serving.