It is citrus season around here and we have lemons and oranges laying around everywhere. Coming from a family that taught sustainable living at a very early age, canning and preserving food is second nature to me.
The other day, I made lemon curd and I’ve been sneaking in the kitchen, under the glow of the open refrigerator, stealing little spoons of tart pleasure every now and then. Mmmm…. Yesterday, I turned that lemon curd into a dreamy lemon bar. My favorite, an easy recipe with few ingredients that turns out delicious.
Lemon Curd Bars
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 10 – 12 ounce jar lemon curd
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Add flour and baking powder; beat until just combined and mixture resembles coarse crumbs. Reserve 2/3 cup of the crumb mixture; set aside. Press the remaining crumb mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 375 degree F oven for 5 to 8 minutes or until the top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 inch of the edges of the pan. Sprinkle crumb mixture over lemon curd. Bake for 18 to 20 minutes more or until edges are golden and topping is browned. Cool in pan on a wire rack. Cut into bars. Cover and store in the refrigerator.