Lemon Curd Squares
Bright, tangy, and irresistibly buttery, these Lemon Curd Squares are the ultimate dessert for citrus lovers. Featuring a melt-in-your-mouth shortbread crust topped with a zesty lemon curd filling, this recipe strikes the perfect balance between sweet and tart. With fresh lemon juice and zest as the star ingredients, these squares deliver a burst of flavor in every bite, while a dusting of powdered sugar adds a delicate finishing touch. Easy to prepare in under an hour, these bars are perfect for spring gatherings, afternoon teas, or anytime you're craving a refreshing treat. Serve them chilled or at room temperature for a mouthwatering dessert that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 0.25 teaspoons salt
- 4 eggs
- 1.5 cups granulated sugar (for filling)
- 0.75 cups freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 0.25 cups all-purpose flour (for filling)
- 0.25 cups powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easier removal.
In a medium bowl, cream together the softened butter, sugar, and salt using a hand mixer or stand mixer until light and fluffy.
Gradually add in the flour and mix until combined and a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to create the shortbread crust. Use the bottom of a measuring cup to smooth it out, if necessary.
Bake the crust in the preheated oven for 18-20 minutes, or until it is lightly golden around the edges.
While the crust is baking, prepare the lemon curd filling: In a large mixing bowl, whisk together the eggs and sugar until smooth and slightly frothy.
Add the lemon juice, lemon zest, and flour to the egg mixture and whisk until completely combined.
Once the crust is done baking, remove it from the oven and immediately pour the lemon curd filling over the hot crust, spreading it evenly with a spatula if needed.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles when gently shaken.
Allow the lemon curd squares to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to set.
Using the parchment paper overhang, carefully lift the cooled lemon curd squares out of the pan and transfer them to a cutting board.
Cut into 16 squares and, if desired, dust the tops with powdered sugar before serving.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 754.3 g | 274% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 537.4 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 227 mg | 17% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
