Easy Lemon Curd Bars Recipe
Easy Lemon Curd Bars Recipe photo by Taste of Home

Easy Lemon Curd Bars Recipe

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4.5 12 14
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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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 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 flaked coconut
  • 1/2 cup chopped almonds, toasted

Nutritional Facts

1 each: 207 calories, 11g fat (6g saturated fat), 29mg cholesterol, 96mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 2g protein


  1. 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.
  2. 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.
  3. Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd.
  4. Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Easy Lemon Curd Bars in Country Woman April/May 2011, p21

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Feb. 26, 2016

"Delicious. I followed the recipe, but I think there is too much butter in the crust. I may reduce the butter to 3/4 cup or 1/2 cup, or add more flour."

Reviewed Jan. 21, 2016

"3-star recipe but I'm sure it's my fault and not the recipe's. Because I had more lemon curd available and I was worried that the bar wouldn't be lemony enough, I added a gloppy amount of lemon curd. What a mistake! That crust-to-curd ratio was way off, and I didn't bake it long enough for the amount of curd. To be fair, I'm going to try this recipe again (following the directions) because the lemon, coconut, almond combo is really nice."

Reviewed Jan. 7, 2016

"i followed recipe but I thought the crust was way too buttery"

Reviewed Jan. 15, 2015

"These are fantastic. Just follow the recipe as written. They bake up beautifully."

Reviewed Jun. 20, 2014

"I think maybe 10 oz of curd would help fill up the extra space on crust. I also used some quick oats in the crust for a more crumbly topping. Easy and quick recipe!"

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