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Lemon Curd Bars
SUBMITTED BY:
THEA
PHOTO BY:
FNCHEF
"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!"
RECIPE RATING:
Read Reviews
(53)
Review/Rate This Recipe
Original recipe yield 40 squares
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 (10 ounce) jar lemon curd
2/3 cup flaked coconut
1/2 cup toasted and chopped almonds
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
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.
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.
Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
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REVIEWS
Reviewed on Mar. 22, 2008 by
naples34102
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naples34102
Mar. 22, 2008
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.
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14 users found this review helpful
Ohhhh, so good. Hubs even liked them and he generally doesn't like lemon period...except...
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Reviewed on Sep. 8, 2006 by
nancy
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nancy
Sep. 8, 2006
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.
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10 users found this review helpful
The look of these bars was fabulous, absolutely wonderful, I wish I had a camera to submit a...
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Reviewed on May 6, 2008 by
EILISH40
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EILISH40
May 6, 2008
Great basic bar recipe but I leave out the baking soda in the crust because it is not necessary. Also, when time permits, homemade lemon curd is the best. Thanks for submitting.
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9 users found this review helpful
Great basic bar recipe but I leave out the baking soda in the crust because it is not...
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Reviewed on Oct. 10, 2005 by BYRDSEED
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BYRDSEED
Oct. 10, 2005
Fantastic. I'm having one more and sending the rest to work with my husband tomorrow. Use good quality lemon curd - Stonewall Kitchens if you can find it. I toasted the pecans, too, and used a bit more than 1/2 cup, also used 11 x 7 pan as one reviewer suggested. Yum. Don't worry if the crust looks a little unstable when you take it out of the oven the first time. It'll set up.
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7 users found this review helpful
Fantastic. I'm having one more and sending the rest to work with my husband tomorrow. Use good...
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Reviewed on Mar. 29, 2008 by
mcrissohot
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mcrissohot
Mar. 29, 2008
THIS WAS SO GOOD i put one zest of lemon in for extra coz i the curd i had was not very lemonny. I would definately try this again and the next time i try it, i would use a little more lemon zest and lessent the amount of butter by half or 1/3. It was a bit too oily and buttery.
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5 users found this review helpful
THIS WAS SO GOOD i put one zest of lemon in for extra coz i the curd i had was not very...
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Reviewed on Sep. 12, 2007 by Niesgirl
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Niesgirl
Sep. 12, 2007
This recipe should have baking powder, not baking soda in the bottom crust. Made many years.
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4 users found this review helpful
This recipe should have baking powder, not baking soda in the bottom crust. Made many years.
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Reviewed on Apr. 17, 2006 by
SHELLI4018
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SHELLI4018
Apr. 17, 2006
My family loved this recipe. My hubby thinks its the best dessert I've made! Anyway, I made a few changes to the recipe. We aren't big fans of coconut so I didn't use any. Also, I used a suggestion from another reviewer and substituted the store bought lemon curd for the Perfect Lemon Curd recipe. It was SOOO good. I couldn't believe I actually made it all from scratch.
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4 users found this review helpful
My family loved this recipe. My hubby thinks its the best dessert I've made! Anyway, I made a...
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Reviewed on Dec. 20, 2003 by MELISSA WILLIAMS
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MELISSA WILLIAMS
Dec. 20, 2003
Very easy recipe..I omitted the coconut and it turned out great!
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4 users found this review helpful
Very easy recipe..I omitted the coconut and it turned out great!
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Reviewed on Sep. 20, 2006 by
Mollycurls77
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Mollycurls77
Sep. 20, 2006
Received several requests for this recipe at the potluck I took these to. Great recipe...wouldn't change a thing!
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3 users found this review helpful
Received several requests for this recipe at the potluck I took these to. Great...
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Reviewed on Mar. 21, 2006 by
ValerieFrancine
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ValerieFrancine
Mar. 21, 2006
WOW! I made this and it was great but I found many faults. So I made it again the next day. I made certain to crush the roasted slivers of almonds well; I made the crust 1 1/2 times the batter. I also used the recipe on this site for lemon curd which makes approximately 2 cups of curd. The second batch was incredible I am going to send a few packages to some restaurants in area to sell..... Thanks for the great recipe
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3 users found this review helpful
WOW! I made this and it was great but I found many faults. So I made it again the next day. ...
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