Lemon Curd Almond Bars
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.
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.
Lemon Curd Almond Bars are sensational!
These are easier to cut into bars if you freeze or refrigerate them after baking.
Lemon Curd Almond Bars are wonderful for holiday baking.
Here’s what I did.
I used these ingredients for the crust.
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.
Add UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods). Add powdered sugar.
Stir with a fork to combine.
Press mixture into a greased 9×13″ baking dish. (This is a double batch and I placed it in a 12×17″ baking sheet.)
Bake at 350 degrees for about 15 to 18 minutes or until set.
I used these ingredients for the filling.
Combine softened butter, Lemon Curd and eggs. Add vanilla extract.
Whisk to combine.
Pour Lemon Curd filling over top of hot crust.
Sprinkle generously with almonds.
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.
We loved the taste of these scrumptious bar-type cookies.
Your friends and family will love sampling these during the holiday season.
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)
Once you start eating these cookies you won’t want to stop.
Our friends and family will get these cookies in their Christmas cookie baskets this year. 🙂 Yum.
Lemon Curd desserts are awesome!