If you have a craving for something tangy, sweet, and utterly delightful, this Lemon Curd Bars Recipe is going to become your new obsession. With a buttery, crumbly crust and a luscious, zesty lemon curd filling, these bars capture the perfect balance between richness and freshness in every bite. They’re simple enough to make for a casual afternoon treat but elegant enough to serve at a party or special occasion. Once you try this Lemon Curd Bars Recipe, I promise it will be a favorite go-to dessert that brightens up any day.

Ingredients You’ll Need

The image shows five different ingredients arranged neatly on a white marbled surface. In the top center, there is a large clear glass bowl filled with off-white flour that looks soft and slightly clumpy. To the right of the flour, there is a small clear bowl filled with smooth, thick, bright yellow custard or cream. Below the flour and custard, on the right, sits a rectangular block of pale yellow butter on a small white plate with a dark rim. On the left side below the flour, there is a shallow white bowl filled with fine white sugar, appearing evenly spread. In the bottom center, a tiny clear glass bowl holds a small amount of coarse white salt crystals. All items are clean and sharply focused, and the photo is taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key for these bars to shine. Each one plays an essential role: the flour provides structure, the sugar balances tartness, and the butter creates that irresistible flaky, crumbly texture. And of course, the star of the show, the lemon curd, brings the vibrant color and zesty punch that makes these bars unforgettable.

Plain flour: Use all-purpose flour for that perfect balance of texture and structure in the crust.
White sugar: Adds sweetness to cut through the citrus tang without overpowering it.
Salt: Just a pinch to enhance all the flavors and stop the sweetness from feeling flat.
Unsalted butter (cold and divided): Cold butter grated into flour creates a tender, buttery crust while melted butter helps bind the dough.
Lemon curd: The bright, creamy filling that delivers the refreshing lemon flavor this recipe is loved for.

How to Make Lemon Curd Bars Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 180°C (160°C fan forced) or 350°F to ensure it’s hot and ready. Line an 8-inch square baking tin with baking paper. This helps the bars release easily once baked, making cleanup a breeze.

Step 2: Melt Butter

Slowly melt 30 grams (about 1 ounce or 2 tablespoons) of butter until just melted, then set it aside to cool slightly. This melted butter will later help bond the crust for a perfect crumbly base.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, and salt. Mixing these dry ingredients first ensures even distribution and a consistent flavor throughout your crust.

Step 4: Incorporate Cold Butter

Grate the remaining cold butter into the dry mixture. Using the large side of a box grater creates tiny chunks of butter, which when gently worked in with your fingertips or a pastry blender, create a beautiful, flaky texture in the crust—think buttery crumbs throughout.

Step 5: Add Melted Butter and Form Dough

Stir in the cooled melted butter with a fork and your hands until well combined. The dough will be crumbly but should hold a gentle squeeze together. This crumbly texture is what makes these bars so wonderfully tender.

Step 6: Press Base and Reserve Crumble

Set aside one third of the dough mixture for the topping. Press the remaining two thirds firmly into the base of your prepared baking pan, creating an even layer. This will bake into your buttery crust, so pack it well.

Step 7: Bake the Crust

Bake the crust for 20 minutes until it’s starting to set. Don’t worry if it’s not fully golden yet; it will finish baking once you add the lemon curd and crumble on top.

Step 8: Cool Base and Add Lemon Curd

Let the base cool for about 10 minutes—this prevents the filling from sinking or soaking into the crust—and then spread the lemon curd evenly over the top for that burst of refreshing citrus flavor.

Step 9: Top with Reserved Crumble

Crumble and scatter the reserved dough evenly over the lemon curd. This creates a delightful contrasting texture with crunchy, slightly golden bits on top, adding a lovely rustic appearance.

Step 10: Final Bake

Bake for another 25 to 30 minutes, until the topping is just beginning to turn golden brown. The aroma of citrus and butter filling your kitchen will make it impossible to wait!

Step 11: Cool Completely

Allow the lemon curd bars to cool in the pan for at least 30 minutes, then either leave them there to firm up or gently lift them on the baking paper to a wire rack to cool completely for clean cuts and perfect presentation.

How to Serve Lemon Curd Bars Recipe

This image shows a close-up of a grid of crumb-topped square bars arranged tightly on a white marbled surface. Each bar has two visible layers: a thick, moist, light yellow base with a slightly dense texture, and a crumbly, golden-brown topping made of small and medium clumps covering the entire top. One bar is tilted to show its side, revealing the thickness of both layers clearly. The crumb topping appears rough and uneven, giving a textured look, while the base looks soft and smooth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These bars are gorgeous on their own, but a light dusting of powdered sugar or a sprinkle of finely grated lemon zest adds a lovely, fresh finishing touch. You can also add a few fresh berries on the side to complement the tangy flavor beautifully.

Side Dishes

Serve Lemon Curd Bars with a dollop of whipped cream or vanilla ice cream for a creamy contrast. A cup of hot tea, especially Earl Grey or chamomile, pairs perfectly, balancing the bright lemon notes with soothing warmth.

Creative Ways to Present

Cut these bars into fun shapes using cookie cutters for a festive touch at parties. You can also serve them layered in clear jars or small dessert glasses for an elegant, layered treat that shows off each component beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover bars in an airtight container at room temperature for up to two days, or refrigerate to keep them fresh for about a week. The bars hold their texture best when chilled but bring them to room temperature before serving for optimal flavor.

Freezing

These lemon curd bars freeze wonderfully. Wrap them tightly in plastic wrap and place in a freezer-safe container. They’ll keep well for up to three months, making them a great dessert to have on hand for unexpected guests or busy days.

Reheating

No need to overheat lemon bars; simply thaw frozen bars overnight in the refrigerator. If you want them warm, pop them in a preheated oven at 150°C (300°F) for 5–7 minutes—just enough to revive that freshly baked flavor without melting the lemon curd.

FAQs

Can I use store-bought lemon curd for this recipe?

Absolutely! Using good-quality store-bought lemon curd saves time and works perfectly for this recipe. Just be sure it’s thick and smooth for the best texture.

What size pan should I use?

An 8-inch square baking tin is ideal for this recipe. It helps the bars bake evenly and maintain the perfect thickness for each bite.

Can I make this recipe gluten-free?

Yes, you can substitute plain flour with a gluten-free all-purpose flour blend. Just make sure the blend includes xanthan gum or a similar binder for the best texture.

How do I prevent the crust from becoming soggy?

Allow the base to cool completely after the first bake before adding the lemon curd. This step helps keep the crust crisp and prevents it from soaking up moisture from the filling.

Can I double the recipe?

Yes, doubling works well but use a larger baking pan (like a 9×13 inch) and adjust baking times slightly—monitor closely to avoid overbaking.

Final Thoughts

This Lemon Curd Bars Recipe is a true showstopper that brings sunshine to your kitchen and smiles to everyone who tastes it. Whether you’re baking for a special occasion or just treating yourself, these bars deliver on flavor, texture, and sheer joy. Give this recipe a try—you’ll be amazed at how quickly these bars become a beloved favorite in your dessert rotation!

Lemon Curd Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 35 reviews

Author: Lily
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

Delicious and tangy Lemon Curd Bars featuring a buttery crumbly base topped with a smooth and zesty lemon curd layer, finished with a crunchy crumble topping. Perfect for dessert or a sweet snack, these bars are easy to make and ideal for gatherings or teatime treats.

Ingredients

Base and Crumble

295 g plain flour (all purpose flour) (2 ¼ cups/10.4oz)
⅔ cup white sugar (134g/~4 ¾oz)
½ teaspoon salt
200 g unsalted butter (cold, divided: 30g melted + 170g cold) (7oz total, 1oz melted + 6oz cold)

Filling

1 cup lemon curd (260g/~9 ¼oz/250ml)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 180°C (160°C fan forced) or 350°F. Line an 8-inch square baking tin with baking paper for easy removal.
Melt Butter: Gently melt 30g (about 2 tablespoons or 1 ounce) of the butter until just melted. Set aside to cool slightly while preparing other ingredients.
Mix Dry Ingredients: In a large bowl, whisk together the plain flour, white sugar, and salt until well combined.
Incorporate Cold Butter: Using the large side of a box grater, grate the remaining 170g of cold butter directly into the flour mixture. Work the grated butter into the flour with your fingertips or pastry blender until the mixture resembles coarse breadcrumbs with small butter pieces still visible.
Add Melted Butter: Stir the cooled melted butter into the flour and butter mixture using a fork and your hands until evenly distributed and the mixture can be squeezed together into a crumbly clump.
Divide Mixture: Reserve approximately one-third of the crumbly mixture for the topping. Press the remaining two-thirds evenly into the base of the prepared baking tin to form the crust.
Bake Base: Bake the crust in the preheated oven for 20 minutes until lightly set.
Cool Base: Remove from oven and let the base cool for about 10 minutes to prepare for the filling.
Add Lemon Curd: Spread the lemon curd evenly over the cooled baked crust.
Add Crumble Topping: Crumble and scatter the reserved one-third of the dough mixture over the lemon curd layer evenly.
Final Bake: Return the pan to the oven and bake for an additional 25–30 minutes, or until the crumble topping just starts to turn golden brown.
Cool Completely: Allow the bars to cool in the tin for at least 30 minutes. When cooled, transfer to a wire rack using the baking paper to lift the bars out of the pan. Cool completely before slicing.
Serve and Enjoy: Once cooled, cut into 16 bars. Store any leftovers in an airtight container.
Feedback: Please take a moment to leave a comment and rating. It is appreciated and helpful for others!

Notes

Use cold butter to achieve a crumbly texture that bakes into a crisp base and topping.
Grating cold butter makes it easier to incorporate into the flour and gives a tender crumb.
Lemon curd can be homemade or store-bought based on preference and availability.
Allow bars to cool completely to ensure they set well before cutting.
These bars keep well refrigerated for up to 3-4 days.
For easier slicing, refrigerate bars before cutting to firm up.