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Old Fashioned Lemon Curd Bars

The classic lemon bar with shortbread crust, lemon curd filling and a dusting of powdered sugar on top. Recipe includes a gluten free option.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 servings
Calories 200kcal
Author Lise Ode



  • 1/2 cup dairy-free margarine 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


  • 4 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


  • 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.


Note: If you don't have food grade lemon oil, substitute 1-2 teaspoons of lemon zest.


Calories: 200kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 98mg | Potassium: 62mg | Fiber: 1g | Sugar: 27g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg