Rating: 4.6 stars
142 Ratings
  • 5 star values: 102
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 0

This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs

  • Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.

  • Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.

  • Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

Nutrition Facts

122 calories; protein 1.1g; carbohydrates 16g; fat 6.3g; cholesterol 17.5mg; sodium 25.3mg. Full Nutrition
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Reviews (147)

Most helpful positive review

Rating: 5 stars
09/13/2007
This recipe should have baking powder, not baking soda in the bottom crust. Made many years. Read More
(131)

Most helpful critical review

Rating: 3 stars
06/01/2009
I found this a little too crumbly the flavour however was very nice. Read More
(11)
142 Ratings
  • 5 star values: 102
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/12/2007
This recipe should have baking powder, not baking soda in the bottom crust. Made many years. Read More
(131)
Rating: 5 stars
09/08/2006
The look of these bars was fabulous, absolutely wonderful, I wish I had a camera to submit a photo. Next time I will not add baking soda to the crust, I am telling you I am the queen of bars, and I don’t use baking soda at all in my crusts it makes a big diffrence. I used my own recipe for lemon curd: ( ½ cup lemon juice, 1 teaspoon of lemon zest ,3 eggs, 13/4 cup sugar, 1teaspoon of corn flour, put all ingredients in the blender for 10 seconds, then cook the curd on a low heat and add ½ stick of butter boil for 5 minutes. Read More
(123)
Rating: 5 stars
03/22/2008
Ohhhh, so good. Hubs even liked them and he generally doesn't like lemon period...except squeezed on fish. I halved the recipe (used 8x8 pan) and used almost a full can of lemon pie filling, to which I added the juice and zest from half a lemon to freshen it up. Because I knew these would be a more delicate bar dessert, I used sliced almonds rather than chopped, and I was more than pleased with the modifications I made. Rich and buttery, refreshingly lemony, not too sweet, pretty and perfect little dessert. Read More
(115)
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Rating: 5 stars
03/22/2006
WOW! I made this and it was great but I found many faults. So I made it again the next day. I made certain to crush the roasted slivers of almonds well; I made the crust 1 1/2 times the batter. I also used the recipe on this site for lemon curd which makes approximately 2 cups of curd. The second batch was incredible I am going to send a few packages to some restaurants in area to sell..... Thanks for the great recipe Read More
(74)
Rating: 4 stars
05/06/2008
Great basic bar recipe but I leave out the baking soda in the crust because it is not necessary. Also when time permits homemade lemon curd is the best. Thanks for submitting. Read More
(58)
Rating: 5 stars
10/10/2005
Fantastic. I'm having one more and sending the rest to work with my husband tomorrow. Use good quality lemon curd - Stonewall Kitchens if you can find it. I toasted the pecans, too, and used a bit more than 1/2 cup, also used 11 x 7 pan as one reviewer suggested. Yum. Don't worry if the crust looks a little unstable when you take it out of the oven the first time. It'll set up. Read More
(56)
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Rating: 5 stars
03/01/2008
Be sure to use the coconut and almonds if you like them; they really make this recipe special. Be sure to press the topping into the lemon curd before baking! Read More
(46)
Rating: 5 stars
04/17/2006
My family loved this recipe. My hubby thinks its the best dessert I've made! Anyway I made a few changes to the recipe. We aren't big fans of coconut so I didn't use any. Also I used a suggestion from another reviewer and substituted the store bought lemon curd for the Perfect Lemon Curd recipe. It was SOOO good. I couldn't believe I actually made it all from scratch. Read More
(43)
Rating: 5 stars
03/29/2008
THIS WAS SO GOOD i put one zest of lemon in for extra coz i the curd i had was not very lemonny. I would definately try this again and the next time i try it, i would use a little more lemon zest and lessent the amount of butter by half or 1/3. It was a bit too oily and buttery. Read More
(42)
Rating: 3 stars
06/01/2009
I found this a little too crumbly the flavour however was very nice. Read More
(11)