Lemon Curd Bars

    (137)
    55 mins

    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!


    129 people made this

    Ingredients
    Makes: 40 squares

    • 225 g unsalted butter
    • 250 g all-purpose flour
    • 200 g white sugar
    • 1/2 teaspoon baking soda
    • 280 g lemon curd
    • 50 g flaked coconut
    • 70 g toasted and chopped almonds

    Directions
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    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. Put 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.

    Recently viewed

    Reviews and ratings
    Global ratings:
    (137)

    Reviews in English (123)

    by
    122

    This recipe should have baking powder, not baking soda in the bottom crust. Made many years.  -  12 Sep 2007  (Review from Allrecipes US | Canada)

    by
    114

    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.  -  08 Sep 2006  (Review from Allrecipes US | Canada)

    by
    110

    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.  -  22 Mar 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate