Lemon Curd Bars
Calories: 220kcal
Ingredients
- Preheat your oven. Set it to 350°F 175°C. Yes, actually preheat it. This is not optional. Cold ovens ruin dreams.
- Make the crust. Mix flour sugar, salt, and cold butter until crumbly. Press it firmly into a lined baking pan. Think “packed sandcastle,” not “loose beach sand.”
- Bake the crust. Bake for about 18–20 minutes until lightly golden. It should look set not sad.
- Whisk the lemon filling. While the crust bakes whisk eggs, sugar, lemon juice, zest, and flour until smooth. No lumps allowed—this isn’t oatmeal.
- Pour and bake again. Pour the filling over the hot crust and return to the oven for 20–25 minutes. The center should jiggle slightly not wave hello.
- Cool completely. This part tests patience. Let it cool fully so the bars set properly. Warm lemon bars = lemon soup.
- Slice and dust. Cut into squares and dust with powdered sugar if you’re feeling extra. Or not. You do you.
Instructions
- Preheat your oven. Set it to 350°F (175°C). Yes, actually preheat it. This is not optional. Cold ovens ruin dreams.
- Make the crust. Mix flour, sugar, salt, and cold butter until crumbly. Press it firmly into a lined baking pan. Think “packed sandcastle,” not “loose beach sand.”
- Bake the crust. Bake for about 18–20 minutes until lightly golden. It should look set, not sad.
- Whisk the lemon filling. While the crust bakes, whisk eggs, sugar, lemon juice, zest, and flour until smooth. No lumps allowed—this isn’t oatmeal.
- Pour and bake again. Pour the filling over the hot crust and return to the oven for 20–25 minutes. The center should jiggle slightly, not wave hello.
- Cool completely. This part tests patience. Let it cool fully so the bars set properly. Warm lemon bars = lemon soup.
- Slice and dust. Cut into squares and dust with powdered sugar if you’re feeling extra. Or not. You do you.