1/2cupunsalted buttersoftened and cut into tablespoon pieces
Powdered sugar for dusting
Preheat oven to 350 degrees. Prepare a 9x13 by lining it with a sheet of aluminum foil and spray lightly with cooking spray. Set aside.
Using a food processor, coarsely grind the walnuts. Add the flour until combined. Add confectioner's sugar, cinnamon, and salt. Add melted butter and mix until butter is evenly distributed. Press the crust in the bottom of your 9x13 and bake for 20-25 minutes until edges are lightly brown.
While the crust is baking, start to prepare the cranberry curd by placing cranberries in water in a medium sized pot. Turn to medium high heat and stirring occasionally gently boil the cranberries for about 5 minutes until theu burst and become mushy.
Using a medium sized mixing bowl, pour the cranberries through a mesh strainer and using a spatula press the cranberries through the stainer. This will remove the skins for you and give you a cranberry puree. All to cool.
Add the sugar, eggs, egg yolks, and lemon juice to the cranberry puree. Stir until it is combined. In a medium saucepan, add cranberry puree mixture and turn to medium. Stir and cook until the curd starts to thicken, coats the back of a spoon or registers at 150 degrees. It takes approx 10-12 minutes. Once it is thick enough, remove from heat and add sliced butter mixing until melted.
Rinse out your mesh strainer and pour the curd into a medium sized mixing bowl through the strainer. Pour the cranberry over the walnut crust. Bake for another 10-15 minutes until the curd has set but still jiggly in the center.
Allow the bars to cool completely and refrigerate. Before serving dust with a little powdered sugar if desired.