Lemon Curd Bars Recipes

LEMON CURD BARS WITH COCONUT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
• 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.
• 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.
• Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

EASY LEMON CURD BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well., Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes., Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd., Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

LEMON BARS

Steps:

• In a large bowl, cream together the butter and both sugars with a hand-held mixer on medium speed (or mix by hand with a wooden spoon) until light and fluffy, about 5 minutes. Beat in the vanilla until thoroughly combined, scraping down the sides of the bowl.
• In a medium bowl, sift together both flours, the baking powder, and the salt. With the mixer on low speed, slowly blend the dry ingredients into the wet ingredients, scraping down the sides, until the flour is completely blended and the dough is homogenous.
• Scrape the dough from the bowl onto a sheet of plastic. Wrap well and press down to form a 1/2-inch-thick square. Refrigerate the dough until it's firm but still pliable, about 20 minutes. Heat the oven to 350°F. Prepare two sheets of parchment or waxed paper, each at least 11×11 inches. If using waxed paper, grease an 8×8-inch metal or glass baking pan with butter.
• When the dough is firm, unwrap it and put it between the sheets of parchment or paper. Roll the dough to an approximate square, slightly larger than 8×8 inches and about 1/4 inch thick. Remove the top sheet of parchment or paper, trim the dough with a dull knife to an 8×8-inch square, and, if using parchment, put it and the dough into an 8×8-inch baking pan. If using waxed paper, flip the dough into the greased pan and peel off the paper. Press the dough into the bottom of the pan, letting the excess parchment come up the sides (trim it to about 1 inch above the rim). The dough should be an even thickness all around but it needn't be perfectly smooth. Bake until the shortbread is light golden on top, 25 to 30 minutes; in a glass pan, look for a golden brown color on the bottom. Remove the pan from the oven, but keep the heat set to 350°F as you make the lemon curd.
• In a medium saucepan, heat the lemon juice, butter, and cream to just under a boil; the butter should be melted. Remove from the heat.
• In a medium bowl, whisk together by hand the sugar, eggs, and yolks until combined. Whisk in a bit of the hot liquid and then gradually whisk in a bit more until it's all added. This technique, called tempering, heats the eggs slowly and gently so they don't curdle.
• Pour the mixture back into the saucepan and heat on medium, stirring constantly with a wooden spoon, scraping the bottom and sides of the pan to keep the eggs from scrambling. Cook until the lemon curd coats the spoon thickly enough to leave a line when you draw your finger through, 5 to 8 minutes. Remove from the heat and strain through a fine sieve. Stir in the salt and vanilla.
• Pour the curd over the baked shortbread and smooth it evenly with a spatula, if needed. Bake until the curd has set and jiggles like firm jello, 15 to 20 minutes. Let cool to room temperature. Gently tug on the parchment on all sides to loosen the bars from the pan. Lift them out and onto a cutting board and refrigerate until the curd has completely set, at least 4 hours. Trim the sides for a cleaner look and cut into 16 pieces.

LEMON CURD BARS

Steps:

• Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
• Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
• Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

LEMON BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
• Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
• While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
• Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
• Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.

EASY LEMON CURD BARS

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Lightly coat an 8x8 inch baking pan with non-stick cooking spray. Set aside.
• In a large bowl, cream the butter and sugar until light and fluffy.
• In another bowl combine the flour, baking soda, and salt.
• Gradually add the flour mixture to the creamed butter mixture and mix well.
• Set aside 1/2 cup of the dough mixture for the topping. Press the remaining into the bottom of the prepared baking dish.
• Bake for 10 minutes or until the edges are lightly browned.
• Cool on a wire rack for 10 minutes.
• Spoon the lemon curd over the cooled crust.
• In a small bowl combine the coconut, almonds, and reserved dough mixture.
• Sprinkle over the lemon curd. Bake for 15 minutes. You will know the lemon bars are done when the topping is a golden brown color.
• Cool completely on a wire rack.
• Dust with powdered sugar, if desired.
• Cut into bars to serve.