Lemon Curd Bars Recipe - Allrecipes.com
Lemon Curd Bars Recipe

Lemon Curd Bars

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 40 squares Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 12, 2007

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

 
Most Helpful Critical Review
Jun 01, 2009

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

 
Sep 08, 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.

 
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.

 
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

 
May 06, 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.

 
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.

 
Mar 01, 2008

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!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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