"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!" — THEA
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1 (10 ounce) jar
toasted and chopped almonds
This recipe should have baking powder, not baking soda in the bottom crust. Made many years.
I found this a little too crumbly, the flavour however was very nice.
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.
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.
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
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 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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Curd Bars
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 56
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These traditional lemon bars have a lovely buttery crust and sweet-tart filling