Lemon Curd Bars are a sweet and tart dessert featuring a buttery shortbread crust topped with a smooth, tangy lemon curd filling. They are perfect for summer gatherings, afternoon tea, or anytime a bright citrus treat is desired.
🍋 Key Ingredients
- For the crust:
- 1 cup butter, softened
- ½ cup sugar
- 2 cups all-purpose flour
- Pinch of salt
- For the lemon filling:
- 4 large eggs
- 1½ cups sugar
- ¼ cup all-purpose flour
- 2/3 cup fresh lemon juice (≈3–4 lemons)
- Zest of 2 lemons
🥄 How to Make Lemon Curd Bars
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Make the crust: Mix butter, sugar, flour, and salt until crumbly. Press into the pan. Bake for 15–20 minutes, or until lightly golden.
- Make the filling: Whisk together eggs, sugar, flour, lemon juice, and zest until smooth.
- Pour filling over the hot crust and bake 20–25 minutes, until filling is set.
- Let cool completely, then dust with powdered sugar and cut into bars.
🌟 Tips
- Use fresh lemon juice for the best flavor and brightness.
- Chill bars in the refrigerator for a firmer texture before slicing.
- For extra tang, add a little lemon zest to the crust as well.
Lemon curd bars are bright, tangy, and buttery, balancing sweetness and citrus in every bite.
I can also provide a quick 30-minute no-bake version using a graham cracker crust and store-bought lemon curd if you want.
