Lemon Curd Bars

This was my first time making lemon bars in the 10+ years I’ve been baking. I’ve never been a fan since I’ve only tried ones that tasted yolky and I wasn’t a fan of the texture. This recipe has converted me!! I had extra homemade lemon curd on hand, about 16oz, which was just the perfect amount. I did have to use almond flour in place of the chopped almonds as another reviewer mentioned - and I would do it again. To avoid burning the curd, do not spread it all the way to the walls of the pan. I let the pan cool almost completely and the bars were easy to handle. Such an easy recipe and so delicious with homemade lemon curd!

I made no changes except I used homemade lemon curd. These bars were delicious! Really good shortbread/buttery flavor crust, smooth tart-sweet center, and tasty crunchy topping. They cut well and held together well. I’m freezing some to see if they freeze well.

This is a fantastic recipe! I used my own lime curd, and they’re delicious! I’ve made it twice in the last 2 days, the first time I kept back too much of the crust mixture for the topping, but the 2nd batch was perfect!

This is very easy to follow and came out perfect. I will be making this many more times.

This was a very user friendly recipe! I only had one jar of Dickinson's Lemon curd so I adjusted the recipe by dividing by half accordingly and used an 8x8 glass pan. Added a little extra coconut and freshly ground almonds. Just perfect! No need to add powdered sugar...beautiful on its own.