Lemon Curd Squares

Lemon Curd Squares
Adapted from Williams Sonoma "Desserts")
Yield: 12 bars

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For the crust:

1 cup all purpose flour
1/3 cup brown sugar
1/2 tsp salt
1/8 tsp cinnamon
1/2 cup butter, cut in small pieces

For the filling:

3/4 cup brown sugar
1 tbsp all purpose flour
Pinch salt
1 tsp lemon zest
3 large eggs, room temperature
1/2 lemon juice
3 tbsp heavy cream
Icing sugar for dusting


1. Preheat oven to 350F. Grease an 8x8" glass pan - or something similar in size.

2. Combine flour, sugar, salt and cinnamon. Add butter and process until moist crumbs form and you can pinch the dough together. If you have a food processor use it! If not, use two forks or a pastry cutter.

3. Press the dough into the bottom of the prepared pan. Bake 22 minutes until golden brown. Cool completely on a rack.

4. Reduce oven heat to 325F.

5. Whisk together the sugar, flour, salt and zest. Add the eggs, lemon juice and cream. Whisk until just blended. Pour into the cooled pan.

6. Bake 20 minutes until the filling jiggles slightly when shaken.

7. Cool on a rack for 30 minutes. Use a knife to loosen the crust from the sides of the pan. Cool completely.

8. Cut into bars and sift icing sugar over the bars.

Note: This recipe is made for a regular oven, I baked these in my toaster oven and they were delicious. 

Note: These taste much better after being refrigerated overnight!

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