Lemon Curd Bars with Coconut

Lemon Curd Bars with Coconut
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    40 People
  • VIEWS
    439

Experience the vibrant zest of summer with these delightful Lemon Curd Bars. A buttery, crumbly base gives way to a tangy, luscious lemon curd filling, crowned with toasted coconut and crunchy almonds. A symphony of textures and flavors that will brighten any day!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    18 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    4 g
  • Sodium
    25 mg
  • Sugar
    10 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a large mixing bowl, cream the softened butter until light and fluffy. Add the flour, sugar, and baking soda. Mix until the mixture resembles coarse crumbs. (10 minutes)

Image Step 03
03 Step

Recipe View 15 mins Pat 2/3 of the crumb mixture firmly into the bottom of a 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove from the oven and let cool slightly. (15 minutes)

Image Step 04
04 Step

Recipe View 10 mins Spread the lemon curd evenly over the pre-baked layer. In a separate bowl, combine the remaining 1/3 of the crumb mixture with the flaked coconut and toasted chopped almonds. Sprinkle this mixture evenly over the top of the lemon curd. (10 minutes)

Image Step 05
05 Step

Recipe View 25 mins Lower the oven temperature to 350 degrees F (175 degrees C). Bake the bars for 25 minutes, or until the topping is lightly browned and the lemon curd appears set. (25 minutes)

Image Step 06
06 Step

Recipe View 1 hrs Remove from the oven and let cool completely in the pan before cutting into bars. (60 minutes)

For an extra burst of lemon flavor, add the zest of one lemon to the crumb mixture.
Toasting the almonds enhances their flavor and adds a delightful crunch. Spread the almonds on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.
If using homemade lemon curd, ensure it has cooled completely before spreading it over the base.
For neat bars, chill them in the refrigerator for at least 30 minutes before cutting.
Feel free to substitute other nuts for almonds, such as pecans or walnuts.

Lonzo Vandervort

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 146 Ratings)
Total Reviews: (5)
  • Boyd Parker

    I used homemade lemon curd, and it made all the difference. So delicious!

  • Kathryn Waters

    I made these for a bake sale, and they were the first thing to sell out! Everyone loved them.

  • Gregg Colepowlowski

    The recipe was easy to follow, and the results were amazing. I'll definitely be making these again.

  • Nikki Thiel

    The crust is perfectly crumbly, and the lemon curd is so smooth and tangy. A perfect combination!

  • Polly Kautzer

    These bars are incredible! The lemon curd is perfectly tangy, and the coconut-almond topping adds such a wonderful texture.

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