Lemon Curd Bars

Lemon Curd Bars

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"Using a prepared lemon curd makes baking tangy, fruity lemon bars so easy you can whip up a batch anytime. Coconut and almonds add extra richness and texture."
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55 m servings 244 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
  2. Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
  3. Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.


  • * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.


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This was a very user friendly recipe! I only had one jar of Dickinson's Lemon curd so I adjusted the recipe by dividing by half accordingly and used an 8x8 glass pan. Added a little extra coconu...

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