Lemon Curd Bars

Why Make This Recipe

Lemon Curd Bars are a delightful treat that brings sunshine to any dessert table. Their tangy lemon flavor combined with a buttery crust makes them an irresistible snack. These bars are perfect for a gathering, a picnic, or just a sweet indulgence at home. Plus, they are simple to make and only require a few ingredients, making them a great choice for both novice and experienced bakers.

How to Make Lemon Curd Bars

Ingredients:

• 295 g plain flour (all-purpose flour) (2 ¼ cups/10.4oz)
• ⅔ cup white sugar (134g/~4 ¾ oz)
• ½ teaspoon salt
• 200 g unsalted butter (cold) (7 oz) (divided 30:170g/1:6 oz)
• 1 cup lemon curd (260g/~9 ¼ oz/250ml)

Directions:

1. Preheat the oven to 180°C (160°C fan forced) / 350°F. Line an 8-inch square baking tin with baking paper.
2. Melt 30g (roughly 1oz/2 Tbsp) of the butter, until just melted and set aside to cool slightly.
3. In a large bowl, whisk together the flour, sugar, and salt.
4. Use the large side of a box grater to grate in the remaining cold butter. Gently work it into the flour mixture with your fingertips or a pastry blender until the mixture looks like breadcrumbs. It doesn’t have to be fully mixed, just in small pieces.
5. Stir in the melted butter with a fork and then use your hands until everything is well distributed. The mixture will still be crumbly.
6. Set aside ⅓ of the mixture for later, and press the remaining ⅔ into the base of the baking pan.
7. Bake for 20 minutes.
8. Let the base cool for 10 minutes, then spread the lemon curd evenly over the top.
9. Crumble and scatter the reserved cookie dough mixture over the lemon curd.
10. Bake for another 25-30 minutes until it starts to turn golden brown on top.
11. Cool in the tin for at least 30 minutes. You can leave it there to cool completely or transfer it to a wire rack using the baking paper to lift it out of the pan.

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How to Serve Lemon Curd Bars

Lemon Curd Bars are best served chilled. Once they have cooled completely, cut them into squares and dust them lightly with powdered sugar for a finished touch. They are delightful with a cup of tea or coffee and can also be served with fresh fruit on the side for an added burst of flavor.

How to Store Lemon Curd Bars

Store Lemon Curd Bars in an airtight container at room temperature for up to three days. If you need to keep them longer, it’s best to refrigerate them. They can last up to a week in the refrigerator. If you’re looking to store them for an even longer period, consider freezing them. Pack them tightly in plastic wrap or in a freezer-safe container, and they can be frozen for up to three months.

Tips to Make Lemon Curd Bars

• For an extra zing, you can add lemon zest to the crust mixture.
• Make sure the butter is cold for a flaky texture.
• Don’t skip letting the crust cool before adding the lemon curd; this helps maintain the layers.

Variation

You can use other types of curd, such as lime or orange, instead of lemon for a different flavor. Additionally, consider adding berries on top for added freshness and color.

FAQs

1. Can I use store-bought lemon curd?
Yes, store-bought lemon curd works perfectly for this recipe and saves time.

2. Can I make these bars gluten-free?
Yes, by using a gluten-free all-purpose flour substitute, you can make these bars gluten-free.

3. How do I know when the bars are done baking?
The bars are done when the top is golden brown and a toothpick inserted comes out clean.

Lemon Curd Bars

Print Recipe

Delightfully tangy Lemon Curd Bars with a buttery crust, perfect for gatherings or a sweet indulgence at home.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 295 g plain flour (all-purpose flour) (2 ¼ cups)
• ⅔ cup white sugar (134 g)
• ½ teaspoon salt
• 200 g unsalted butter (cold) (divided 30 g and 170 g)
• 1 cup lemon curd (260 g)

Instructions

1. Preheat the oven to 180°C (160°C fan forced) / 350°F. Line an 8-inch square baking tin with baking paper.
2. Melt 30 g of the butter until just melted and set aside to cool slightly.
3. Whisk together the flour, sugar, and salt in a large bowl.
4. Grate in the remaining cold butter and work it into the flour mixture until it resembles breadcrumbs.
5. Stir in the melted butter with a fork and then use your hands until everything is well distributed and crumbly.
6. Set aside ⅓ of the mixture and press the remaining ⅔ into the base of the baking pan.
7. Bake for 20 minutes.
8. Let the base cool for 10 minutes, then spread the lemon curd evenly over the top.
9. Crumble and scatter the reserved cookie dough mixture over the lemon curd.
10. Bake for another 25-30 minutes until the top is golden brown.
11. Cool in the tin for at least 30 minutes before serving.

Notes

For extra zing, add lemon zest to the crust mixture. Store in an airtight container at room temperature for up to three days, or refrigerate for a week.

Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 10g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: lemon bars, dessert, baking, lemon curd, easy recipe, summer dessert