Lemon Curd Bars

It’s easy to see why these Lemon Curd Bars won third place at our cookie table competition. They’re tasty, easy and fun to make, not too sweet, and are an adaptation of a recipe from the classic cookbook Joy of Cooking. 

Where Do Lemon Bars Come From?

The combination of a shortbread crust with a tangy lemon filling became popular in American cookbooks during the 1930s and 1940s. The simplicity and refreshing flavor of lemon bars made them a favorite for home bakers. A traditional lemon bar consists of a buttery shortbread crust. The crust is then topped with a custard-like filling made from lemon juice, sugar, eggs, and flour. Pastry chefs often dust them with powdered sugar before serving them. By the mid-20th century, people had fallen in love with lemon bars. They’re a staple at potlucks, family gatherings, and bake sales, beloved for their balance of sweet and tart flavors.

For some other lemon recipes, try our Aphrodisiac Lemon Saffron Tort or Low-Carb Keto Lemon Quick Bread. You can also adapt the recipe below to have more or less zest in it to your liking!

Lemon Curd Bars

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• Author: Gretchen Jenkins

Print Recipe

Description

A zesty, not-too-sweet confectionary concoction.

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Ingredients

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• 1 1/2 cups plus 1/2 cup all-purpose flour, divided
• 1/4 cup powdered sugar
• 12 tbsp cold unsalted butter, cut into small pieces
• 6 eggs
• 3 cups sugar
• Zest of 1 lemon
• 1 cup plus 2 tbsp fresh lemon juice (4–5 lemons, divided)
• Confectioner’s sugar for dusting

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Instructions

1. Sift together 1 1/2 cups of all-purpose flour and 1/4 cup confectioner’s sugar.
2. Sprinkle the small pieces of butter over the top. Using a pastry blender, two knives, or your fingertips, cut in the butter until it is the size of peas in the mixture.
3. Press the mixture into the bottom of a 13 inch x 9 inch baking pan and 3/4 inch up the sides.
4. Bake in a 325 degrees preheated oven on the center rack until golden brown, 20-30 minutes.
5. Set aside to cool.
6. Reduce oven temp to 300 degrees.
7. Whisk together 6 large eggs and 3 cups sugar until well-blended.
8. Stir in grated zest of 1 lemon and 1 cup plus 2 tbsp fresh lemon juice.
9. Sift 1/2 cup all-purpose flour into the mixture and stir until well-blended and smooth.
10. Pour the batter over the baked crust; bake again until set, about 35 min.
11. Remove the pan to a rack to cool completely before cutting into bars.
12. Dust with confectioner’s sugar when cool, if desired.

Recipe by Gretchen Jenkins (adapted from Lemon Curd Bars Cockaigne recipe from Joy of Cooking) / Styling by Anna Franklin / Photography by Dave Bryce and Laura Petrilla

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