Lemon Curd Bars

Discussion in 'Recipes' started by John Brunner, Jan 9, 2021.

  1. John Brunner

    John Brunner Senior Staff
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    I got my regular email from AllRecipes on Thursday with links to a bunch of recipes, one of which was these Lemon Curd Bars. By Friday they were out of the oven and on the table. I decided to make homemade Lemon Curd, since I've never done it before and I don't really do custards.

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    Lemon Curd Bars With Coconut

    1 cup unsalted butter
    (variations from comments include browning the butter or using 50% butter/50% coconut oil)
    2 cups all-purpose flour
    1/2 cup white sugar
    1/2 teaspoon baking powder
    1 (10 ounce) jar lemon curd (≃ 15 TB ≃ 1 cup) or one recipe homemade (see below)
    2/3 cup flaked unsweetened coconut
    1/2 cup toasted and chopped almonds

    Preheat oven to 375 degrees F (190 degrees C).

    In a large mixing bowl cream the butter. Add the flour, sugar and baking powder. Mix until the mixture forms coarse crumbs.

    Pat 2/3 of the mixture into the bottom of one 9x13 inch generously greased baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes until set. Remove and let cool slightly.

    Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd, press lightly into the curd.

    Lower oven temperature to 350 degrees F (175 degrees C).

    Bake bars for 25 minutes or until lightly browned.
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    Lemon Curd

    3/4 cup fresh lemon juice
    1 tablespoon grated lemon zest
    3/4 cup sugar
    3 eggs
    1/2 cup unsalted butter, cubed (some recipes only used 1/4 cup)

    In a 2 quart saucepan, combine all ingredients.

    Cook over low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes. Make sure to temper the eggs to prevent them curdling.
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    These are very good. They freeze well.

    You can vary the size of the baking dish (9x13 down to 8x8) so that a recipe of Lemon Curd is spread thinner/thicker. You can also layer less of the shortbread recipe on the bottom if you want a thinner bottom bar (the same goes for the amount of topping.) Just adjust the initial baking time. I used an 11 x 7 pan, and--using the "2/3 volume"--the bottom layer of shortbread was just a little thick for my tastes...but the amount of the curd was just right.
     
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  2. Susan Paynter

    Susan Paynter Very Well-Known Member
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    ......Copied.....
     
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  3. Beth Gallagher

    Beth Gallagher Supreme Member
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    I love lemon bars; my ex MIL used to make them. Just email me a couple, will ya??
     
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  4. John Brunner

    John Brunner Senior Staff
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    I wish I could. I live alone. I don't need all these being here. I cut them up and froze them yesterday, and defrosted one for after breakfast this morning...then I pulled another one out of the freezer and ate it cold. At least they don't freeze hard, so there was no waiting for that second helping.

    I thought of you as I was searching on all the ways people use Lemon Curd...I came across a recipe for Cranberry Curd. I might try making it. I believe fruit curds freeze well, so I could portion it out in an ice cube tray. Looks like it would make a pretty good ice cream topping...
     
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  5. Beth Gallagher

    Beth Gallagher Supreme Member
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    Let me know if you try the cranberry. My husband doesn't care for lemon so I don't make a lot of lemon stuff or I'd have to eat it all myself (and I would. :D) I have a couple of bags of cranberries in the freezer.
     
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