CRANBERRY LEMON BARS

Steps:

• Prepare the crust: Line a 9x13 baking pan with parchment Place the nuts in the bowl of a food processor and coarsely grind,Add the flour, sugar, cinnamon, and salt, and pulse until finely ground. Sprinkle the chunks of butter over the top of the flour-nut mix and pulse until the mixture holds together when compressed in your palm. Press the crust mix into the baking dish. Freeze for 30-60 minutes. Pre-heat the oven to 350°F. Remove the crust from the freezer and bake for 20-25 minutes, until beginning to color around the edges. While the crust is baking, prepare the cranberry curd: Place the cranberries and waterover medium-high heat and stir. Continue cooking and stirring occasionally until all the cranberries have popped Pour them into a fine-meshed strainer and press the cranberry puree through using a spatula. Cool to room temperature. To the bowl with the cranberry puree, add the sugar, eggs and yolks, lemon juice and salt (reserving the butter for now). Stir thoroughly until the mixture is even. Return the cranberry mixture to the saucepan and set the burner to medium. Stir the curd continuously, making sure to scrape the bottom and corners of the pan. Cook until the curd coats the back of a spoon, and registers about 150° on an instant-read thermometer 10-12 minutes. Remove the pan from the heat and add the butter all at once. Stir until the butter has completely melted, then pour the curd through the strainer into a clean bowl. Pour the warm cranberry curd onto the walnut crust. Bake at 350° for 10-15 minutes, until the curd has set but still jiggles slightly in the center. Cool completely and refrigerate before cutting. Dust the tops of the bars with powdered sugar just before serving and use a sharp knife to cut them into squares. Keep refrigerated.