I have a serious citrus weakness: limes, lemons, oranges, grapefruit — I love them all. Sweet desserts with citrus tang are my favorite, and these Lemon Curd Bars may rank at the top. The lemon curd is bright, creamy and perfectly balanced between sweet and tart. It’s so good you might be tempted to eat it with a spoon.
This post includes two recipes in one: a smooth lemon curd you can use for many desserts — lemon meringue pie, toast, parfaits — and a shortbread-style crust with a coconut-and-almond crumb topping. The curd is cooked separately, giving it a silky texture rather than a jelly-like set. The result is tropical and irresistible.
The base is a buttery shortbread pressed into a baking pan, topped with the warm lemon curd, and finished with a toasted coconut and almond crumb. Bake briefly until golden and cool completely before slicing — these bars are best chilled.
You’re going to love how bright and creamy these bars are — a perfect balance of buttery crust, tangy curd, and crunchy topping.
Lemon Curd Bars
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Ingredients
Lemon Curd:
- ¾ cup (150 g) granulated sugar
- 1 Tbsp lemon zest
- ¾ cup (177 ml) lemon juice
- ½ cup (113 g) butter, cut into cubes
- 3 large eggs
Crust/Topping:
- 1 cup (226 g) butter, softened
- 1 cup (120 g) granulated sugar
- 2 cups (240 g) all-purpose flour, (stir, spoon & level)
- ½ tsp baking soda
- ⅔ cup (80 g) coconut flakes
- ½ cup (42 g) sliced almonds, toasted
Instructions
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Make the curd: in a small saucepan over medium-low heat, whisk together the sugar, lemon zest, lemon juice and butter cubes until the butter melts.
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Once the butter has melted, add the eggs one at a time, whisking thoroughly after each addition. Continue whisking constantly until the mixture thickens and small bubbles appear across the surface, about 15 minutes. (Constant whisking prevents the eggs from curdling. If you prefer, use egg yolks only, but whole eggs work fine when whisked continuously.)
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When the curd is thick and beginning to boil, remove it from the heat and chill in the refrigerator until slightly cooled and set; it will thicken further as it cools.
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Preheat the oven to 350°F (175°C). In a stand mixer bowl, cream the softened butter and sugar until light and fluffy. Stir together the flour and baking soda, then gradually add to the creamed mixture and mix until combined.
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Reserve 1 cup of the dough for the topping. Press the remaining dough evenly into the bottom of a lightly greased 13×9-inch baking dish. Bake for 12–15 minutes or until the edges are lightly browned. Let cool for 10 minutes.
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Spread the prepared lemon curd over the baked crust. In a small bowl, combine the coconut flakes, toasted sliced almonds and the reserved topping dough. Sprinkle this mixture evenly over the curd.
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Return to the oven and bake an additional 18–22 minutes, or until the topping is golden brown. Cool completely on a wire rack, then refrigerate and cut into bars. Store in an airtight container in the refrigerator — these taste best chilled.
Notes
For best results, whisk the curd constantly while cooking to avoid curdling and allow bars to chill fully before serving.
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*Recipe added 9/10/15.