Lemon Curd Bars

Lemon Curd Bars is a side dish that serves 12. One serving contains 361 calories, 5g of protein, and 23g of fat. For 56 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of coconut flakes, lemon juice, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. 2205 people have tried and liked this recipe. It is brought to you by Oh Sweet Basil. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 33%, this dish is not so outstanding. If you like this recipe, take a look at these similar recipes: Lemon Curd Blondie Bars, Easy Lemon Curd Bars, and Lemon Curd Coconut Bars.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare curd by whisking the sugar, lemon zest, lemon juice and butter cubes in a small saucepan over medium-low heat (Use number 4 out of 10 on your stovetop dial).Once butter is melted, whisk in eggs, one at a time, incorporating thoroughly. Whisk CONSTANTLY until the mixture thickens and bubbles start to come to the surface; about 15 minutes. (*You must whisk the entire time, or the eggs might curdle and cook separately from the curd. If you are extra worried about it, just use the egg yolks instead of the whole egg, but if you are whisking the entire time, you should be fine.)Once the curd is thick and starting to boil, remove the pan from the heat, and let the curd cool slightly in the refrigerator until ready to use. (It thickens more as it cools.)Preheat oven to 350 degrees Fahrenheit. In the bowl of a stand mixer, 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 of mixture for the topping; press remaining mixture onto the bottom of a lightly greased 13x9" baking dish. Bake for 12 to 15 minutes or until edges are lightly browned. Cool for 10 minutes.Spread lemon curd over crust. In a small bowl, combine the coconut, toasted almonds and reserved topping mixture. Sprinkle over lemon curd.Bake for an additional 18 to 22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator. These taste the best after they have been chilled.

 

Step by step:

1. Prepare curd by whisking the sugar, lemon zest, lemon juice and butter cubes in a small saucepan over medium-low heat (Use number 4 out of 10 on your stovetop dial).Once butter is melted, whisk in eggs, one at a time, incorporating thoroughly.

2. Whisk CONSTANTLY until the mixture thickens and bubbles start to come to the surface; about 15 minutes. (*You must whisk the entire time, or the eggs might curdle and cook separately from the curd. If you are extra worried about it, just use the egg yolks instead of the whole egg, but if you are whisking the entire time, you should be fine.)Once the curd is thick and starting to boil, remove the pan from the heat, and let the curd cool slightly in the refrigerator until ready to use. (It thickens more as it cools.)Preheat oven to 350 degrees Fahrenheit. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.

3. Combine flour and baking soda; gradually add to creamed mixture and mix well. Set aside 1 cup of mixture for the topping; press remaining mixture onto the bottom of a lightly greased 13x9" baking dish.

4. Bake for 12 to 15 minutes or until edges are lightly browned. Cool for 10 minutes.

5. Spread lemon curd over crust. In a small bowl, combine the coconut, toasted almonds and reserved topping mixture. Sprinkle over lemon curd.

6. Bake for an additional 18 to 22 minutes or until golden brown. Cool completely on a wire rack.

7. Cut into bars. Store in an airtight container in the refrigerator. These taste the best after they have been chilled.

Nutrition Information:

covered percent of daily need