Easy Lemon Curd Bars Recipes
LEMON CURD BARS
Using a prepared lemon curd makes baking tangy, fruity lemon bars so easy you can whip up a batch anytime. Coconut and almonds add extra richness and texture.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 55m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 33.5 g, Cholesterol 39 mg, Fat 10.6 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 6.2 g, Sodium 124 mg, Sugar 9.6 g
EASY LEMON CURD BARS
A cup of tea looks lonely without something sweet beside it. These bars are a nice accompaniment. I love the combination of the nutty crust and zippy lemon curd.-Donna Spenser, New Virginia, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 207 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 96mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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.
Nutrition Facts : Calories 332 kcal, Carbohydrate 41 g, Cholesterol 69 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, Sodium 166 mg, Sugar 26 g, Fat 18 g, ServingSize 9 Bars, UnsaturatedFat 0 g
EASY LEMON CURD
This recipe was my great-grandmother's, but she never measured anything. Fortunately, Mom watched her over the years and finally came up with the measurements.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.
Nutrition Facts :
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LEMON BARS WITH LEMON CURD - PASTRY & BEYOND
From pastryandbeyond.com
5/5 (101)Total Time 47 minsCategory BarsCalories 172 per serving
- Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Crust: Mix the flour and sugar in a medium bowl. Add in the cubed butters and cut butter into flour mixture with a fork. Alternatively, you can rub the butter and flour mixture with your fingertips. The mixture will look like breadcrumbs.
- Spread the mixture into the oven proof dish with your hand. You can use back of a spoon to spread it evenly. You should lightly flour the spoon to avoid it sticking to the flour-butter mixture. Bake almost 25 minutes until it is golden brown. For a soft crust: Bake for 20 minutes or until it lightly changes color.
- Filling: Mix the lemon zest and sugar in a bowl with a fork or rub with your fingertips to increase the lemon flavor. Add in the eggs and whisk for almost 30 seconds or until combined well. Then add the cooled melted butter, lemon juice and mix. Add the flour and mix until incorporated.
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