Lemon Curd Bars are a fun and delicious twist on the traditional lemon bar. A shortbread base topped with a layer of lemon curd and a topping of almonds, coconut and white chocolate.
I am definitely a lemon lover. My favorite traditional lemon bar has been in my family for years. This Lemon Angel Pie is also a family favorite and one we make every Easter. These perfect lemon cupcakes are over the top good!
I love everything about lemons, the taste, the smell, the color and the shape. In my book you can’t go wrong with a lemon although I do have some non-lemon lovers at my house! I will always pick lemon over chocolate. A friend who knows my love of everything lemon shared today’s recipe with me.
These Lemon Curd Bars are a fun twist on the traditional lemon bar. The lemon curd bars are topped with a combination of toasted almonds, coconut and white chocolate chips which not only gives it great flavor but texture too.
What is Lemon Curd?
Lemon curd is a jam like spread that is made with sugar, lemons, eggs and butter. This recipe uses a store bought lemon curd but if you have made my lemon curd recipe you should totally use it instead. I always keep a jar or two of lemon curd in my pantry. I pretty much love lemon curd on anything and everything. It’s even great on toast!
How to Make Lemon Curd Bars
- Begin with a mixture of butter, sugar, flour and baking powder. Mix in a stand mixer just until it is crumbly.
- Line a 9 x 13 with parchment paper or foil. Grease the foil. You don’t need to grease the parchment paper. I use a glass 9 x 13 pan which I think bakes better and more evenly than metal.
- Set aside 1 cup of your crumb mixture for later and press the rest into the 9 x 13 pan.
- Bake crust at 375 degrees for about 10-12 minutes. Then spread that jar of lemon curd on top (it is about 10-12 oz. of lemon curd if you are making your own) Be gentle doing it so you don’t lift up the crust layer.
- Combine remaining crumb mixture with slivered almonds, coconut and white chocolate chips. Sprinkle over the top of the lemon curd.
- Bake the lemon curd bars for about another 15-18 minutes until golden brown.
- Let it cool and then lifting up on the paper or foil remove it from the pan.
- Slice it up into pretty little lemon curd bars.
Lemon bars are wonderful with a nice cup of tea or just by themselves. They also make the perfect addition to an Easter brunch. Happy Spring!
Some of my other favorite Easter brunch recipes include:
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Lemon Curd Bar Recipe
Lemon Curd Bars
- 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
- 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.
Originally posted March 22, 2012
If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!