Lemon Curd Bars

Name: Lemon Curd Bars
Total time: 55 min
Yield: 16 serving(s)
Ingredients: 1/3 c. granulated sugar; 2 tsp. lemon zest; 3/4 c. unsalted butter (1 1/2 sticks), at room temperature; 1/2 tsp. pure vanilla extract; 1/4 tsp. kosher salt; 1 1/2 c. all-purpose flour; 3/4 c. granulated sugar; 1/4 c. grated lemon zest plus 1 cup lemon juice (from 6 to 7 lemons); 5 large eggs; 1/4 tsp. kosher salt; 4 oz. white chocolate chips; Confectioners’ sugar, for dusting

Get ready to devour this dreamy dessert.

By Kate MerkerPublished: May 10, 2025

MIKE GARTEN

Yields:

16 serving(s)

Total Time:

55 mins

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You’d never guess the secret ingredient in these lemon bars. Replacing the butter with white chocolate (that’s right!) yields a silky smooth curd that's looser in consistency and thankfully lacking the sulphurous egg odor commonly found in traditional curds.

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Ingredients

For crust

1/3 cup
granulated sugar
2 tsp.
lemon zest
3/4 cup
unsalted butter (1 1/2 sticks), at room temperature
1/2 tsp.
pure vanilla extract
1/4 tsp.
kosher salt
1 1/2 cups
all-purpose flour

For filling

3/4 cup
granulated sugar
1/4 cup
grated lemon zest plus 1 cup lemon juice (from 6 to 7 lemons)
5
large eggs
1/4 tsp.
kosher salt
4 oz.
white chocolate chips
Confectioners’ sugar, for dusting

Directions

1. Step 1Make crust: Heat oven to 325°F and line 8-inch square baking pan with parchment paper, leaving overhang on 2 opposite sides.
2. Step 2In bowl of stand mixer, use fingers to rub granulated sugar and lemon zest together. Add butter, vanilla, and salt and beat on medium until smooth and creamy, 2 minutes. Reduce speed to low and gradually add flour, mixing until just incorporated.
3. Step 3Press or spread dough into bottom of prepared pan in even layer and prick surface with fork several times. Bake until golden brown, 38 to 42 minutes.
4. Step 4Meanwhile, make filling: In medium saucepan, use fingers to rub granulated sugar and lemon zest together. Let sit 10 minutes.
5. Step 5In medium bowl, beat eggs until fully combined with no white streaks remaining.
6. Step 6Stir lemon juice and salt into sugar mixture, then stir in eggs. Cook, stirring constantly, on medium-low 5 minute. (to keep eggs from curdling), then increase heat to medium and cook, stirring constantly, until mixture reaches 175°F on instant-read thermometer, 10 to 12 minutes. Remove from heat and stir in white chocolate chips until melted and smooth. (Filling will look runny but will set in refrigerator.)
7. Step 7Pour filling through sieve over crust, then refrigerate until set, at least 6 hours, preferably overnight.
8. Step 8Using overhangs, transfer to cutting board and cut into 16 bars. Dust with confectioners’ sugar just before serving.