Lemon Curd Squares

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Serves: 12,Yield: 18″ square pan
  • About This Recipe

    “These are to die for. My family goes nuts over them.LOL They are from Joy of Cooking. I put it here so I can find the recipe fast. LOL”

    Ingredients

  • 1cupflour
  • 1/4 cupconfectioners’ sugar
  • 1/2 cupmelted butter
  • 1cupsugar
  • 1/2 teaspoonbaking powder
  • 2slightly beaten eggs
  • 2tablespoonslemon juice
  • 2teaspoonsgrated lemons, rind of(optional)
  • 1/2 cupflaked coconut(optional)
  • Directions

  • Mix 1st three.
  • Press into an 8″ square pan.
  • Bake at 350 for 20 minutes.
  • Meanwhile, mix all the rest.
  • Pour over hot crust.
  • Bake 25 more minutes.
  • Chill.
  • Sprinkle with confex sugar when cold.
  • Reviews

  • “I made these tonight not knowing that the recipe was posted here in Recipezaar. I, too, doubled the amount of lemon juice, added the optional coconut and garnished the top of the bars with finely ground macadamia nuts the last ten minutes of baking. The crust is thin and light unlike other lemon bar recipes. Next time I’m replacing lemon juice with lime juice just for fun.The bars cooked quite well in twenty five minutes but I do agree the squares should be watched carefully. You don’t want to burn the delicate lemon filling. Thanks for posting.”

  • “I loved this squares! Only thing I have changed is tripling the lemon juice (I like it very Very lemony). Thank you Ann for sharing this great recipe!”

  • “Delicious!! I made with fresh lemon juice — made such a difference. Only issue I had was getting them out of the pan. I’m going to have to figure out a way to remedy this. Otherwise, a top notch recipe!”

  • “Thank You Ann! I had packed my tatty old edition of The Joy of Cooking in my attic. i really didn’t want to have to rummage for this favorite recipe. Im going to try a hint i read, replace 2Tbsp of flour with2 Tbsp of cornstarch for a more shortbread like base, also cook the base a little longer….I tried it limes too, not too different from the lemons :(Cheers, Giselle”

  • “After I made these, I saw that the same recipe is in my Betty Crocker cookbook, minus the coconut. I loved the strong lemon flavor but my crust wasn’t thick enough on the bottom, so the middle bars fell apart. Next time, I’ll increase the crust ingredients by half. The butter came through very well, though. An easy way to know if they are done, according to Betty Crocker, is “bake until no indentation remains when touched lightly in center.” Mine were done is 20 minutes (filling bake time).”

  • “Wow, for us this was very, very sweet! I would cut down the sugar to 2/3 cup to start with and quadruple the lemon, juice and rind. And see how it goes from there, because it would be a shame to waist such delicious recipe as this by not trying again.”

  • “OMG these are amazing.I had several requests for the recipe.This is now my little secret recipe from my family.LOLI will make these over and over again.Thank you for sharing your recipe.”

  • “These are THE BOMB!!!Absolutely delicious and just a little gooey in the center.Yum!”

  • “These lemon squares are delicious and rich, quick and easy. Thanks for the recipe.”

  • “Very easy to make and taste delicious.”

  • “YUM! I had misplaced my own lemon bar recipe, which was very similar to this, so when I found this, I knew I had to try it out. The only change I made was to add more lemon juice (almost doubled the amount), but then again, I didn’t put in grated lemon peel. The cake came out fantastic – actually better than my original recipe, although that’s hard to believe! One warning to anyone who tries this is that knowing how long to keep this in the oven can be a bit tricky. You don’t want to overbake it, but you also don’t want the lemon filling to be too liquidy. It’s a delicate balance, but spending some time figuring it out is worth the results!”

  • “These are seriously good!Wonderful recipe, and almost like the one I used to make….used to because I am now using this one!Thanks so much!”

  • “These were absolutely beautiful. A little dangerous though cause you keep on wanting to eat more! (That’s why I halved the recipe and use a loaf tin so I wouldn’t eat as much and turned out great!) They did stick to the sides of my pan though so I might use baking paper next time or I might just go buy me one of those new silicon pans so they won’t stick! THanks for an excellent recipe!”

  • “Wonderful tart flavor and easy, easy to make.”

  •