New this month
Get the Allrecipes magazine

Lemon Curd Bars


"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!"
Added to shopping list. Go to shopping list.


servings 121 cals
Original recipe yields 40 servings (40 squares)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 122
  1. 136 Ratings

Most helpful positive review

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

Most helpful critical review

I found this a little too crumbly, the flavour however was very nice.

Most helpful
Most positive
Least positive

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

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, a...

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...

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 batte...

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.

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 b...

Be sure to use the coconut and almonds if you like them; they really make this recipe special. Be sure to press the topping into the lemon curd before baking!

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 zes...

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 suggest...