Lemon Curd Bars Recipes

LEMON CURD BARS WITH COCONUT

Lemon Curd Bars with Coconut image

This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!

Provided by THEA

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Yield 40

Number Of Ingredients 7

Ingredients

1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda
1 (10 ounce) jar lemon curd
⅔ cup flaked coconut
½ cup toasted and chopped almonds

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.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g

EASY LEMON CURD BARS

Easy Lemon Curd Bars image

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

Ingredients

1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1 jar (10 ounces) lemon curd
2/3 cup sweetened shredded coconut
1/2 cup chopped almonds, toasted

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.

LEMON CURD BARS

Lemon Curd Bars image

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

Ingredients

1 cup butter, softened*
1 cup sugar
2 ½ cups Pillsbury BEST® All Purpose Flour
½ teaspoon baking soda
¼ teaspoon salt
2 (10 ounce) jars Dickinson's® Lemon Curd
¾ cup flaked coconut
½ cup almonds, chopped
1 tablespoon powdered sugar

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

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