These Lemon Curd Bars are the perfect balance of buttery shortbread crust and silky, tangy lemon curd filling. Bright, refreshing, and lightly sweet, they make an irresistible dessert for spring and summer. Each bite melts in your mouth with a zesty citrus finish.
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- ¼ tsp salt
For the Lemon Curd Filling
- ¾ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- ¼ cup unsalted butter, cut into pieces
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix flour, powdered sugar, and salt. Cut in butter until crumbly.
- Press mixture firmly into the pan and bake for 15–18 minutes, until lightly golden.
- Meanwhile, whisk sugar, eggs, egg yolks, lemon juice, and zest in a saucepan.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter.
- Pour lemon curd over the warm crust and return to oven for 10–12 minutes.
- Cool completely, then chill for at least 1 hour before slicing.
Tips & Variations
- Use fresh lemon juice for the best flavor—bottled juice dulls the taste.
- Add a touch of vanilla to the curd for a softer citrus flavor.
- Swap lemon for lime or orange for a fun citrus twist.
- For clean slices, wipe the knife between each cut.
