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Cranberry Curd Bars That’ll Make You Forget Lemon Bars Exist

Plated cranberry curd bar showing red curd layer over golden shortbread

These Cranberry Curd Bars feature a buttery shortbread crust topped with a silky, tangy cranberry curd infused with orange zest, perfect for a festive dessert.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup confectioners’ sugar
  • 1 package (12 ounces) fresh cranberries
  • 1 cup sugar
  • 1/3 cup orange juice
  • 3 tablespoons grated orange zest
  • 1/2 cup butter, melted
  • 5 large egg yolks, room temperature
  • Confectioners’ sugar, optional (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing the ends to extend up the sides.
  2. In a bowl, combine flour, softened butter, and confectioners’ sugar. Pat mixture into prepared pan and bake until golden brown, 18–20 minutes.
  3. Meanwhile, prepare the cranberry curd. In a large saucepan, combine cranberries, sugar, and orange juice. Cook over medium heat until cranberries burst, about 8–10 minutes, stirring occasionally. Let cool slightly.
  4. Transfer mixture to a blender and puree until smooth. Strain through a fine mesh sieve, discarding solids.
  5. Stir in orange zest, melted butter, and egg yolks until smooth.
  6. Pour the cranberry curd evenly over the baked crust. Bake until the curd is set and the top looks dull, about 15–20 minutes.
  7. Cool on a wire rack to room temperature, then refrigerate until fully chilled, about 1 hour.
  8. Sprinkle with confectioners’ sugar before serving, if desired.

Notes

  • Bars slice more cleanly when fully chilled.
  • Use a sharp knife and wipe between cuts for neat squares.
  • Fresh cranberries work best, but frozen can be substituted if thawed and drained.

Find it online: https://fiteatshub.com/cranberry-curd-bars/