Lemon Curd Bars

Lemon Curd Bars

111 Reviews 12 Pics
THEA
Recipe by  THEA

“This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 40 squares

ADVERTISEMENT

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
  3. Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
  4. Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
  5. Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

Share It

Reviews (111)

Rate This Recipe
Niesgirl
116

Niesgirl

This recipe should have baking powder, not baking soda in the bottom crust. Made many years.

nancy
107

nancy

The look of these bars was fabulous, absolutely wonderful, I wish I had a camera to submit a photo. Next time I will not add baking soda to the crust, I am telling you I am the queen of bars, and I don’t use baking soda at all in my crusts it makes a big diffrence. I used my own recipe for lemon curd: ( ½ cup lemon juice, 1 teaspoon of lemon zest ,3 eggs, 13/4 cup sugar, 1teaspoon of corn flour, put all ingredients in the blender for 10 seconds, then cook the curd on a low heat and add ½ stick of butter boil for 5 minutes.

naples34102
105

naples34102

Ohhhh, so good. Hubs even liked them and he generally doesn't like lemon period...except squeezed on fish. I halved the recipe (used 8x8 pan) and used almost a full can of lemon pie filling, to which I added the juice and zest from half a lemon to freshen it up. Because I knew these would be a more delicate bar dessert, I used sliced almonds rather than chopped, and I was more than pleased with the modifications I made. Rich and buttery, refreshingly lemony, not too sweet, pretty and perfect little dessert.

More Reviews

Similar Recipes

The Best Lemon Bars
(1,286)

The Best Lemon Bars

Bake Sale Lemon Bars
(953)

Bake Sale Lemon Bars

Lemon Pie Bars
(471)

Lemon Pie Bars

Annemarie's Lemon Bars
(208)

Annemarie's Lemon Bars

Lemon Bars I
(112)

Lemon Bars I

Lemon Zucchini Bars
(43)

Lemon Zucchini Bars

Nutrition

Amount Per Serving (40 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 25 mg
  • 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

The Best Lemon Bars

>

next recipe:

Bake Sale Lemon Bars