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Lemon Curd Almond Bars

Teresa

Christmas Cookie Extravaganza – 2021

Oh, my heart. Take a deep breath! Lemon Curd Almond Bars. I love Lemon Curd anyway. Put it in these delicious bars and they become over-the-top. Really. While this is in three layers, each layer is easy to make so the difficulty level is not very high. The hardest part is cutting the bars after they’re baked! I recommend freezing or refrigerating them 30 minutes to an hour before cutting.

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I have had this basic recipe for decades. I’ve made it with apricot filling, cherry filling, orange marmalade filling and blackberry filling. Now here’s one with Lemon Curd filling. You don’t know what you’re missing until you try one of these jewels. I’ve made the Apricot Almond Bars so many times for our Christmas Cookie Extravaganza. Every time I do, I get so many rave reviews and people wanting more! I think you’ll find the same thing with these Lemon Curd Almond Bars

I personally prefer using Dickinson’s Lemon Curd rather than any other brand. The texture is better and thicker than other brands. Plus, it just tastes better. I know with Covid and supply lines shut down, it’s not so easy to find Lemon Curd in grocery stores. I went to three different stores just to get enough for all the batches we were making for Christmas. But if you can find it, Dickinson’s is the best.

I highly recommend these cookies for holiday baking, Christmas or New Year’s parties or for any kind of potluck. I guarantee you won’t have one left. These goodies will go like hot cakes.

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Lemon Curd Almond Bars are sensational!

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These are easier to cut into bars if you freeze or refrigerate them after baking.

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Lemon Curd Almond Bars are wonderful for holiday baking.

Here’s what I did.

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I used these ingredients for the crust.

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Melt butter. (All the way!) This picture does not reflect that, but the crust is much easier to work with if you completely melt the butter.

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Add UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods). Add powdered sugar.

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Stir with a fork to combine.

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Press mixture into a greased 9×13″ baking dish. (This is a double batch and I placed it in a 12×17″ baking sheet.)

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Bake at 350 degrees for about 15 to 18 minutes or until set.

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I used these ingredients for the filling.

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Combine softened butter, Lemon Curd and eggs. Add vanilla extract.

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Whisk to combine.

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Pour Lemon Curd filling over top of hot crust.

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Sprinkle generously with almonds.

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Bake at 350 degrees an additional 15-20 minutes or until set. Remove from oven. Allow to cool completely. Then freeze 30 minutes or refrigerate an hour before cutting into bars.

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We loved the taste of these scrumptious bar-type cookies.

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Your friends and family will love sampling these during the holiday season.

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If you enjoy Lemon Curd and lemon-flavored desserts, you’ll love this one.

Here’s the recipe.

LEMON CURD ALMOND BARS

(My own concoction)

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Lemon Curd Almond Bars

Lemon Curd Almond Bars are fantastic. This delicious layered bar has an easy crust layer, a lemon curd filling and then it's topped off with sliced almonds. This is one of those desserts that is perfect to make for holiday baking, Christmas or New Year's Day parties or even potlucks. Wow your company and friends with these spectacular bar-type cookies. Good to the last crumb.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 181 kcal

Ingredients
  

CRUST:

  • 1 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 3/4 cup powdered sugar
  • 3/4 cup unsalted butter melted (1 1/2 sticks)

FILLING:

  • 1 large egg lightly beaten
  • 1/2 cup sugar
  • 8 to 10 oz. jar Dickinson's Lemon Curd (preferred over other brands)
  • 1 tbsp. unsalted butter softened or melted
  • 1/2 tsp. real vanilla extract
  • 3/4 to 1 cup sliced almonds

Instructions
 

CRUST:

  • In a mixing bowl, stir flour, sugar and butter.
  • Spread into the bottom and ½ inch up the sides of a 9x13” glass baking dish that has been sprayed well with cooking spray.
  • Bake at 350° oven for 15-18 minutes or until lightly browned.

FILLING:

  • For topping, beat egg, sugar, Lemon Curd, butter and vanilla in a mixing bowl until smooth.
  • Spread evenly over hot crust.
  • Sprinkle with almonds.
  • Bake at 350° for 15-20 minutes.
  • Cool.

Notes

NOTE: These bars are much easier to cut if you freeze for one hour or refrigerate a couple of hours before cutting into bars and serving.
NOTE: The crust is easier to make with melted butter.
NOTE: I prefer Dickinson’s Lemon Curd if you can find it. It has a thicker consistency and better taste than other brands and is better for this recipe.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 181kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 34mgSodium: 11mgPotassium: 14mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 20mgIron: 0.4mg
Keyword almonds, cookie, dessert, lemon
Tried this recipe?Let us know how it was!
Lemon Curd Almond Bars | Can't Stay Out of the Kitchen | these drool-worthy #cookies are perfect for #holiday #baking & #Christmas or #NewYearsDay parties. #LemonCurd in the filling makes these goodies sensational. #dessert #HolidayDessert #LemonCurdDessert #almonds #AlmondDessert #LemonCurdAlmondBars

Once you start eating these cookies you won’t want to stop.

Lemon Curd Almond Bars | Can't Stay Out of the Kitchen | these drool-worthy #cookies are perfect for #holiday #baking & #Christmas or #NewYearsDay parties. #LemonCurd in the filling makes these goodies sensational. #dessert #HolidayDessert #LemonCurdDessert #almonds #AlmondDessert #LemonCurdAlmondBars

Our friends and family will get these cookies in their Christmas cookie baskets this year. 🙂 Yum.

Lemon Curd Almond Bars | Can't Stay Out of the Kitchen | these drool-worthy #cookies are perfect for #holiday #baking & #Christmas or #NewYearsDay parties. #LemonCurd in the filling makes these goodies sensational. #dessert #HolidayDessert #LemonCurdDessert #almonds #AlmondDessert #LemonCurdAlmondBars

Lemon Curd desserts are awesome!

You may also enjoy these delicious desserts!

Lemon Curd Tarts

Lemon Curd Tarts | Can't Stay Out of the Kitchen

Lemon Curd Thumbprint Cookies

Lemon Curd Thumbprint Cookies | Can't Stay Out of the Kitchen

Glazed Lemon Poppyseed Donuts

Glazed Lemon Poppyseed Donuts | Can't Stay Out of the Kitchen
Lemon Curd Almond Bars | Can't Stay Out of the Kitchen | these drool-worthy #cookies are perfect for #holiday #baking & #Christmas or #NewYearsDay parties. #LemonCurd in the filling makes these goodies sensational. #dessert #HolidayDessert #LemonCurdDessert #almonds #AlmondDessert #LemonCurdAlmondBarsLemon Curd Almond Bars | Can't Stay Out of the Kitchen | these drool-worthy #cookies are perfect for #holiday #baking & #Christmas or #NewYearsDay parties. #LemonCurd in the filling makes these goodies sensational. #dessert #HolidayDessert #LemonCurdDessert #almonds #AlmondDessert #LemonCurdAlmondBars

Lemon Curd Almond Bars

Lemon Curd Almond Bars are fantastic. This delicious layered bar has an easy crust layer, a lemon curd filling and then it's topped off with sliced almonds. This is one of those desserts that is perfect to make for holiday baking, Christmas or New Year's Day parties or even potlucks. Wow your company and friends with these spectacular bar-type cookies. Good to the last crumb.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 181 kcal

Ingredients
  

CRUST:

  • 1 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 3/4 cup powdered sugar
  • 3/4 cup unsalted butter melted (1 1/2 sticks)

FILLING:

  • 1 large egg lightly beaten
  • 1/2 cup sugar
  • 8 to 10 oz. jar Dickinson's Lemon Curd (preferred over other brands)
  • 1 tbsp. unsalted butter softened or melted
  • 1/2 tsp. real vanilla extract
  • 3/4 to 1 cup sliced almonds

Instructions
 

CRUST:

  • In a mixing bowl, stir flour, sugar and butter.
  • Spread into the bottom and ½ inch up the sides of a 9x13” glass baking dish that has been sprayed well with cooking spray.
  • Bake at 350° oven for 15-18 minutes or until lightly browned.

FILLING:

  • For topping, beat egg, sugar, Lemon Curd, butter and vanilla in a mixing bowl until smooth.
  • Spread evenly over hot crust.
  • Sprinkle with almonds.
  • Bake at 350° for 15-20 minutes.
  • Cool.

Notes

NOTE: These bars are much easier to cut if you freeze for one hour or refrigerate a couple of hours before cutting into bars and serving.
NOTE: The crust is easier to make with melted butter.
NOTE: I prefer Dickinson’s Lemon Curd if you can find it. It has a thicker consistency and better taste than other brands and is better for this recipe.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 181kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gCholesterol: 34mgSodium: 11mgPotassium: 14mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 20mgIron: 0.4mg
Keyword almonds, cookie, dessert, lemon
Tried this recipe?Let us know how it was!

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