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Lemon Curd Bars Recipe

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4.2 from 14 reviews

These zesty and bright lemon curd bars feature a luscious lemon curd filling encased in a buttery, crumbly shortbread crust. With just five simple ingredients, this easy-to-make dessert is perfect for any occasion and yields 16 delightful bars.

  • Total Time: 1 hour 5 minutes
  • Yield: 16 bars

Ingredients

Dry Ingredients

  • 295 g plain flour (all purpose flour) (2 ¼ cups / 10.4 oz)
  • ⅔ cup white sugar (134 g / ~4 ¾ oz)
  • ½ teaspoon salt

Butter

  • 200 g unsalted butter, cold (7 oz) – divided into 30 g (1 oz / 2 Tbsp) and 170 g (6 oz)

Filling

  • 1 cup lemon curd (260 g / ~9 ¼ oz / 250 ml)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 180°C (160°C fan forced) / 350°F. Line an 8-inch square baking tin with baking paper to prevent sticking and ease removal.
  2. Melt Butter: Melt 30 g (roughly 1 oz or 2 tablespoons) of the butter until just melted. Set it aside to cool slightly while you prepare the dry ingredients.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt to ensure even distribution of the dry components.
  4. Incorporate Cold Butter: Using the large side of a box grater, grate the remaining cold butter into the flour mixture. Using your fingertips or a pastry blender, gently work the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs with small butter pieces still visible.
  5. Add Melted Butter: Stir the melted butter into the mixture with a fork and your hands until evenly distributed and you can squeeze the mixture into a clump. The texture should remain crumbly.
  6. Divide Mixture: Set aside one-third of this crumbly dough mixture for topping. Press the remaining two-thirds firmly into the base of the prepared baking pan to form the shortbread crust.
  7. Bake the Base: Bake the crust in the preheated oven for 20 minutes until it is set but not browned.
  8. Cool and Add Filling: Remove the pan from the oven and let the base cool for 10 minutes. Then spread the lemon curd evenly over the baked shortbread base.
  9. Add Crumble Topping: Crumble the reserved one-third dough over the lemon curd layer evenly to form the topping.
  10. Bake Again: Return the pan to the oven and bake for an additional 25-30 minutes until the topping starts to turn golden brown.
  11. Cool Completely: Cool the lemon bars in the baking pan for at least 30 minutes. Then either leave them to cool completely in the pan or transfer them to a wire rack by lifting with the baking paper.
  12. Serve and Enjoy: Cut into 16 bars and serve. These lemon curd bars can be enjoyed as a refreshing dessert or snack.

Notes

  • For best results, weigh ingredients when possible for accuracy.
  • Using cold butter grated into the flour helps achieve a crumbly, tender shortbread texture.
  • Ensure the butter is only just melted before mixing in to keep the crumbly consistency.
  • Lemon curd can be homemade or store-bought; choose one with a tangy, fresh flavor.
  • Allow bars to cool completely before slicing to maintain clean edges.
  • Store any leftovers refrigerated in an airtight container for up to 3 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/lemon-curd-bars-recipe/