Old Fashioned Lemon Curd Bars are traditional lemon bars with a shortbread crust and a secret ingredient that makes them extra lemony. You can make these gluten free or “regular” too.
My mom recently brought me 3 boxes full of my grandmother’s recipes and I’ve had so much fun going through them. These bars were inspired by one of the recipes I found in a little church booklet that was in one of her boxes called Lemon Love Notes. The name is so appropriate as she was a piano teacher and organist at her church.
I altered the recipe to create a thicker layer of lemon curd and also added lemon oil to bump up the lemon notes. They came out great!
The crust comes together very easily by mixing up some margarine, flour, powdered sugar and salt. I used dairy-free margarine and gluten free flour so my daughter could eat these. You could use butter and regular flour too, if you wanted to.
Press into a greased 9-inch pan, then bake at 350°F for 15 minutes.
Meanwhile, make the filling and pour over crust. Bake for 25 more minutes.
I used pure lemon oil to make it extra lemony. I order mine. You can find it here (affiliate):
Let cool, then sprinkle with powdered sugar.
Cut into squares and serve.
I’ve never actually made lemon bars before which is hard to believe since I’ve been baking since I was about 9 years old. These Old Fashioned Lemon Curd Bars did not disappoint!
If you’re a fan of lemons, you will definitely love these bars. They’re also kid approved!
Featured on Meal Plan Monday at Southern Plate.
Old Fashioned Lemon Curd Bars
Ingredients
Crust
- 1/2 cup dairy-free margarine or butter, softened I used Earth Balance Buttery Spread
- 1 cup flour I used Bob's Red Mill all-purpose gluten free flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
Filling
- 4 large eggs at room temperature
- 2 cups granulated sugar
- 2/3 cup lemon juice about 3 lemons
- 3/4 teaspoon lemon oil make sure it's food grade lemon oil
- 5 tablespoons flour I used gluten free
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray. Set aside.
- Stir together crust ingredients in a medium bowl. Press into prepared pan. Bake for 15 minutes.
- Meanwhile, make the filling. Place all filling ingredients in a large bowl. Beat with an electric mixer on medium low until completely combined. Pour into cooled crust. Bake at 350°F for 25 minutes. Let cool. Sprinkle with powdered sugar using a mesh strainer. Cut into squares and serve. Store covered in the refrigerator for up to 5 days.
Notes
Nutrition
If you liked this recipe, you might like these too:
Sara’s Lemon Bread for Church Bake Sale
Gluten Free Lemon Blueberry Muffins
CakenGifts.in says
Wow!! Can't wait to try this!! Its great idea!! Wow very amazing Article.
Mom Loves Baking says
Thanks! Enjoy!
KAREN says
I AM SO GLAD YOU PUT THE RECIPE FOR LEMON CURD WITH THIS RECIPE. I HAVE NEVER MADE IT AND LOVE IT VERY MUCH! I ALWAYS BOUGHT IT!! I WILL BE MAKING THIS TO EAT AS A PUDDING ALSO! MAYBE WITH A LITTLE COOL WHIP ON IT! THANK YOU SO MUCH!!
Mom Loves Baking says
So glad you like the recipe! Enjoy!
Judy says
Thanks for the lemon oil tip, the only lemon oil I'm familiar with is a lemon oil furniture polish!! I'm also looking forward to using the lemon oil in my most favorite pound cake recipe~ should I sub some of the butter with an equal amount of the oil or just use the oil as an extra ingredient? Thanx for sharing!!
Mom Loves Baking says
Just add as an extra ingredient and make sure you buy food quality lemon oil. Enjoy!
Amy says
Okay so I tasted the lemons i used for the recipe and it turns out they were old:( so I’m thinking the recipe is fine if your lemons are fresh
Kathy Boyd says
I’m going to try orange curd and see how that turns out. They both found the Lush will let you know
charlene Xerri Hili says
Hi, I have ready made lemon curd (my aunt made it herself) I have about 500ml of it, how much do I need to use to make this recipe please?
Kenzie says
Can you use any other oil to substitute for lemon oil in the recipe?
Lise Ode says
If you don’t have the lemon oil, you can substitute 1-2 teaspoons of fresh lemon zest.