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These lemon curd bars are a fun twist on the classic lemon bars. A buttery shortbread crust is topped with bright lemon curd and finished with almonds, coconut, and white chocolate for the perfect balance of sweet, tangy, and crunchy in every bite.
Why You’ll Love This Recipe
These lemon curd bars take everything you love about a classic lemon bar and make it even better. The buttery shortbread base pairs perfectly with the bright, tangy lemon curd, while the topping of almonds, coconut, and white chocolate adds just the right amount of sweetness and texture.
They’re easy to make, slice beautifully, and feel a little extra special without being fussy. If you love desserts that balance sweet and tart with a bit of crunch in every bite, this recipe is sure to be a favorite.
Ingredients Needed
- All Purpose Flour
- Sugar
- Butter, salted
- Baking Powder
- Lemon Curd. My favorite Homemade Lemon Curd recipe or store bought.
- Flaked Coconut
- Sliced Almonds
- White Chocolate Chips
How to Make Lemon Curd Bars
- Mix butter, sugar, flour and baking powder in a stand mixer just until crumbly.
- Set aside 1 cup of your crumb mixture and press the rest into a 9 x 13 pan lined with parchment paper.
- Bake crust at 375 degrees F for about 10-12 minutes.
- Spread lemon curd filling on top of crust gently as not to lift up the crust.
- Combine remaining crumb mixture with slivered almonds, coconut and white chocolate chips. Sprinkle over the top of the lemon curd.
- Bake bars until golden brown, about 15-18 minutes.
- Allow bars cool and remove from pan by lifting parchment.
- Slice into bars and serve.
Tips from leigh Anne
- Line your pan with parchment paper. This makes it much easier to lift the bars out and get clean, even slices.
- Bake the shortbread fully. The crust should be lightly golden before adding the lemon curd so it holds up under the toppings.
- Use good-quality lemon curd. A smooth, flavorful curd makes all the difference in the finished bars. For the best taste, make homemade lemon curd.
- Spread layers evenly. Take a moment to gently spread the lemon curd and topping so every bite has the perfect balance of flavors and texture.
- Watch the topping closely. Almonds and coconut can brown quickly—cover loosely with foil if they start to darken too fast.
- Let bars cool completely before cutting. This helps them set properly and gives you clean slices.
- Use a sharp knife and wipe between cuts for bakery-style presentation.
Frequently Asked Questions
Do these lemon curd bars need to be refrigerated?
Yes. Because of the lemon curd layer, these bars should be stored in the refrigerator to keep them fresh.
Can I make these bars ahead of time?
Absolutely. Lemon curd bars are a great make-ahead dessert and often taste even better the next day once the flavors have set.
Can I leave out the nuts and/or coconut?
Yes. You can omit the coconut or almonds or substitute another topping if needed. The bars will still be delicious, though the texture will change slightly.
How do I get nice clean slices when I cut the bars?
Chill the bars well and use a sharp knife, wiping it clean between cuts for neat, even slices.
Can I freeze lemon curd bars?
Yes. Freeze them in a single layer, then store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
These lemon curd bars are easy to make and perfect for slicing and sharing, they’re ideal for spring gatherings, holiday dessert trays, or anytime you’re craving a bright lemon treat. If you’re looking for a lemon dessert that’s a little different from the classic bar but just as irresistible, this recipe is one you’ll want to make again and again.
Check out more of my lemon recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Lemon Curd Bars
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 2 cups all-purpose flour
- ½ tsp baking powder
- 1 10 oz. jar lemon curd
- 1/2 cup flaked coconut
- ½ cup slivered or sliced almonds
- ½ cup white chocolate chips
Instructions
- Preheat oven to 375 degrees.
- Line 13x9x2 inch baking pan with parchment paper or foil, leaving about 1 inch of paper or foil extending over the ends of pan. Grease foil, set pan aside. You don't need to grease parchment paper.
- In a large bowl beat butter with mixer on medium to high for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally.
- Add flour and baking powder; beat until just combined and mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture.set aside. Press the remaining crumb mixture evenly into the bottom of the prepared pan.
- Bake for 10-12 minutes or until top is golden. Remove from oven. Spread lemon curd over hot crust to within ½ inch of the edges of the pan.
- In a medium bowl, stir together reserved crumb mixture, coconut, white chocolate chips and almonds. Sprinkle crumb mixture over lemon curd.
- Bake for 18 to 20 minutes more or until edges are golden and topping is brown. Cool in pan on a wire rack. Remove bars from pan using the foil to lift bars. Place on cutting board, cut into bars. Store, covered, in the refrigerator.
Tips & Notes:
- Line your pan with parchment paper. This makes it much easier to lift the bars out and get clean, even slices.
- Bake the shortbread fully. The crust should be lightly golden before adding the lemon curd so it holds up under the toppings.
- Use good-quality lemon curd. A smooth, flavorful curd makes all the difference in the finished bars. For the best taste, make homemade lemon curd.
- Spread layers evenly. Take a moment to gently spread the lemon curd and topping so every bite has the perfect balance of flavors and texture.
- Watch the topping closely. Almonds and coconut can brown quickly—cover loosely with foil if they start to darken too fast.
- Let bars cool completely before cutting. This helps them set properly and gives you clean slices.
- Use a sharp knife and wipe between cuts for bakery-style presentation.
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Nutrition Facts:
Cindy Roberts says
I skipped the white chocolate chips and used 2/3 cup coconut, unsalted butter and toasted the almonds
Heather says
These are so easy and everyone loved them but next time I’ll leave off the almonds so everyone can have them and not just most everyone. Great recipe, thanks
Gaynor Greenland says
Next time i will use lemon pie filling instead of curd. Needs a stronger lemon flavor.
Susan says
A friend made the lemon curd bars for me for a going-away party – they are delicious! I plan on making them for Easter. Thanks for the recipe!