Lemon Curd Bars

Why Make This Recipe

Lemon Curd Bars are a delightful treat that combines the tangy taste of lemon with a buttery crust. They are perfect for a sunny afternoon snack, a refreshing dessert after a heavy meal, or as a sweet addition to your picnic basket. The balance of sweet and tart flavors makes these bars incredibly satisfying. They’re also simple to make, requiring only a few basic ingredients, making them a great choice for both beginner and experienced bakers alike.

How to Make Lemon Curd Bars

Ingredients

• 295 g plain flour (all purpose flour) (2 ¼ cups/10.4oz)
• ⅔ cup white sugar (134g/~4 ¾oz)
• ½ teaspoon salt
• 200 g unsalted butter (cold) (7oz) (divided 30:170g/1:6oz)
• 1 cup lemon curd (260g/~9 ¼oz/250ml)

Directions

1. Preheat the oven to 180C (160C fan forced) / 350F. Line an 8 inch square baking tin with baking paper.
2. Melt 30g (roughly 1oz/2 Tbsp) of the butter until just melted and set aside to cool slightly.
3. In a large bowl, whisk together the flour, sugar, and salt.
4. Use the large side of a box grater to grate in the remaining cold butter. Gently work it into the flour mixture with your fingertips or a pastry blender until it looks a bit like breadcrumbs and is well distributed. It is okay if the butter is not completely worked in, it just needs to be in small pieces.
5. Stir in the melted butter with a fork and use your hands until it is well distributed and you can squeeze together a clump in your hand. The mixture will still be crumbly.
6. Set aside ⅓ of the mixture for later, and press the remaining ⅔ of the mixture into the base of the baking pan.
7. Bake for 20 minutes.
8. Let the base cool for 10 minutes, then spread the lemon curd evenly over the top.
9. Crumble and scatter the reserved cookie dough mixture over the top.
10. Bake for a further 25-30 minutes until just starting to turn golden brown on top.
11. Cool in the tin for at least 30 minutes, then you can either leave it there to cool completely or transfer it a wire rack, using the baking paper to lift it out of the pan.

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How to Serve Lemon Curd Bars

Lemon Curd Bars are delicious on their own, but they can also be served with a dusting of powdered sugar on top for a touch of elegance. You might pair them with a scoop of vanilla ice cream or a dollop of whipped cream to bring out the lemon flavor. They are perfect for afternoon tea, dessert parties, or simply to enjoy with a cup of tea or coffee.

How to Store Lemon Curd Bars

To store Lemon Curd Bars, keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them to room temperature before serving so that the flavors are at their best.

Tips to Make Lemon Curd Bars

• Ensure your butter is cold for a flakier crust.
• Don’t overwork the dough; it should be crumbly.
• For an extra kick, add a bit of lemon zest to the dough.
• Keep an eye on the color while baking, as ovens vary.

Variation

You can experiment with flavored curds, like orange or lime, to change up the taste of these bars. Adding a layer of fresh berries on top before serving can also enhance flavor and presentation.

FAQs

1. Can I use store-bought lemon curd?
Yes, store-bought lemon curd works great for this recipe and saves time!

2. Is it necessary to chill the bars before cutting?
Chilling helps the bars set better, making them easier to cut into perfect squares.

3. Can I freeze Lemon Curd Bars?
Yes, these bars freeze well. Just wrap them tightly in plastic wrap and store them in an airtight container for up to three months. Make sure to thaw them in the fridge before serving.

Lemon Curd Bars

Print Recipe

Delicious lemon curd bars featuring a tangy lemon filling over a buttery crust, perfect for desserts or snacks.

• Total Time: 1 hour 5 minutes
• Yield: 16 servings 1x

Ingredients

Scale 1x2x3x

• 295 g plain flour (2 ¼ cups)
• ⅔ cup white sugar (134 g)
• ½ teaspoon salt
• 200 g unsalted butter (cold, divided)
• 1 cup lemon curd (260 g)

Instructions

1. Preheat the oven to 180C (350F) and line an 8-inch square baking tin with baking paper.
2. Melt 30 g of the butter until just melted and set aside to cool slightly.
3. Whisk together the flour, sugar, and salt in a large bowl.
4. Grate in the remaining cold butter using a box grater and work it into the flour mixture until it resembles breadcrumbs.
5. Stir in the melted butter and mix until well distributed and crumbly.
6. Press ⅔ of the mixture into the base of the baking pan and set aside ⅓ for later.
7. Bake for 20 minutes.
8. Cool the base for 10 minutes, then spread the lemon curd over the top.
9. Crumble the reserved mixture over the lemon curd.
10. Bake for a further 25-30 minutes until golden brown on top.
11. Cool in the tin for at least 30 minutes before serving.

Notes

Serve with powdered sugar, vanilla ice cream, or whipped cream. Store in an airtight container for up to three days at room temperature or up to a week in the refrigerator.

• Author: jessica-baker
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 10g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: lemon, dessert, bars, citrus, baking