|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||5%|
|Total Sugars 26g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you love lemon bars for dessert but are short on time, try these quick and easy bars using store-bought lemon curd for the filling. These are different from regular lemon bars because not only are they easier to make, but the flavor is less tart. They are even topped with an almond and coconut crumble topping for added flair. Of course, it is also possible to make these bars with your own homemade lemon curd, if you prefer. They are the perfect light and elegant treat for a spring or summer soiree and pack up great for a picnic.
"These lemon curd bars were delicious. I loved the layer of lemon curd, and though it might seem like a thin layer compared to bars made with a homemade lemon filling, the intensity of the curd makes up for it! The coconut and almonds add some excellent crunch and the shortbread crust is wonderful." — Diana Rattray
Cooking spray, for the pan
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 1/4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
10 ounces prepared lemon curd
1/2 cup sweetened shredded coconut
1/4 cup slivered almonds
Powdered sugar, for dusting, optional
Steps to Make It
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.
Prepared lemon curd is available in most major grocery stores in the aisle near the peanut butter and jellies.
- If you love these bars, try the equivalent amount of lime curd or orange curd for different flavor variations.
- This version is quick and easy, but a classic lemon bar recipe is always a family favorite as well.
- Swap out the slivered almonds with chopped macadamia nuts.
- Add flavor to the shortbread mixture with 1/2 teaspoon of vanilla extract or 1 teaspoon of pure lemon extract.
Lemon Curd Bar Storage
These lemon curd bars do not need to be immediately refrigerated. You can store lemon curd bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. Lemon curd bars can be frozen for up to 3 months. To defrost place in the refrigerator for 24 hours or at room temperature for 3 hours.
How long does lemon curd keep?
Lemon curd that has been properly sealed in a jar will keep unopened at room temperature for up to one year. Once the jar has been opened and unsealed, it should be refrigerated. The jar will keep in the refrigerator for 2 weeks.