Indulge in the vibrant burst of sunshine with these exquisite Lemon Curd Slices, a truly delightful dessert that captivates with its harmonious blend of sweet and tangy flavors. Each square offers an irresistible contrast: a remarkably crispy, buttery shortcrust base perfectly complemented by a silky-smooth, intensely zesty lemon curd topping. Far from being just another sweet treat, these lemon bars are a culinary celebration, promising to brighten any day, whether it’s a dreary winter afternoon or a joyful summer gathering. For anyone who appreciates the bright, refreshing essence of citrus, this recipe is an absolute must-try. Prepare to transform your kitchen into a haven of aromatic bliss and bring a touch of cheerful vibrancy to your table with these easy-to-make, utterly delicious lemon squares.
Why You’ll Love These Lemon Curd Slices
These lemon curd slices are more than just a dessert; they are a delightful experience for your taste buds. Inspired by classic baking traditions, this recipe offers a perfect balance of textures and flavors. The homemade lemon curd, with its vibrant zest and creamy consistency, truly shines as the star. Paired with a simple yet rich shortcrust base, these bars deliver a refreshing tang that is incredibly satisfying. They are wonderfully versatile, suitable for a casual family dessert, an elegant brunch, or a festive holiday spread. Plus, the bright yellow hue adds a cheerful splash of color to any dessert table.
Essential Tips for Making Perfect Lemon Curd Slices 💭
Crafting these exquisite lemon curd slices is a rewarding baking endeavor. After perfecting my homemade lemon curd recipe, it was only natural to combine it with a delightful shortbread base to create these beautifully bright, sweet, and buttery squares, absolutely bursting with fresh citrus flavor. To ensure your lemon bars are nothing short of spectacular, consider these detailed tips.
Preparing Your Lemon Curd for Optimal Texture
The quality of your lemon curd is paramount to the success of these slices. I highly recommend preparing the lemon curd a day in advance, or at the very least, at the start of your baking session. This allows the curd sufficient time to cool and thicken, which is crucial for achieving that desirable silky-smooth texture and ensuring it sets properly in the bars. If you’ve made it ahead of time, remember to bring the curd to room temperature before incorporating it into the recipe. Give it a good whisk to loosen it up and restore its luscious consistency. If your curd feels particularly thick or firm after chilling, a brief warm-up can do wonders. Simply place it in the microwave for about 20-30 seconds, then stir until it thins out to a pourable consistency. This small step makes a significant difference in how evenly the curd spreads over the base.
Creating the Flawless Shortcrust Base
The foundation of these lemon slices is a perfectly crumbly yet sturdy shortcrust base. This simple crust requires only three essential ingredients: butter, sugar, and flour. You can easily combine these ingredients using an electric mixer for speed and efficiency, but don’t fret if you don’t have one; it’s equally straightforward to mix by hand. The key is to achieve a texture that resembles coarse crumbs before pressing it into the pan.
Once the mixture is ready, it needs to be pressed firmly and evenly into your baking tin. For the best results, I recommend using the back of a measuring cup or a sturdy spoon to really compress the shortcrust. This firm compression is vital, as it helps prevent the base from crumbling apart when you slice the finished lemon bars, ensuring each piece holds its shape beautifully.
The Importance of Pre-Baking the Crust
Pre-baking the shortcrust base is a non-negotiable step for truly exceptional lemon slices. This crucial process ensures that the bottom of your bars won’t become soggy or under-baked, a common pitfall in layered desserts. A handy trick to achieve a perfectly smooth crust surface, free of any bumps or unevenness, is to gently press it again immediately after pre-baking. While the crust is still warm and pliable, use the back of a measuring cup or a spoon to even out any raised areas. This creates a flawless canvas for your lemon curd filling, contributing to a professional and appealing final presentation.
Achieving the Perfect Baking Time ⏲️
Once the lemon curd filling is poured over the pre-baked base, the slices will bake for approximately 20 minutes. Knowing when they are perfectly done is key to preventing an over-baked or under-set curd. You’ll know they are ready when the edges of the bake are gently puffed up and appear set, while the center still retains a slight, gentle wobble when the pan is carefully shaken. This slight movement indicates that the curd is cooked through but still moist and tender. If the center appears watery or too wet, it’s best to return it to the oven for an additional 5-10 minutes, checking frequently, until it reaches the desired firm-but-wobbly consistency. Over-baking can result in a rubbery texture, so keep a close eye on it!
The Secret to Perfectly Sliced Bars 🔪
Patience is truly a virtue when it comes to slicing these delicate lemon bars. Once baked, the most critical step is to allow them to cool completely. First, remove them from the oven and let them come to room temperature, which typically takes about an hour. Resist the urge to rush this stage, as the curd is still quite delicate and needs to begin its setting process. After reaching room temperature, transfer the baking tin to the refrigerator. Here, they will need to chill for a minimum of 3 hours, or ideally, overnight. This extended chilling period is absolutely essential. It allows the lemon curd filling to fully set and firm up, guaranteeing that the slices will hold their beautiful shape when cut and won’t be a messy, runny disaster.
When your lemon bars are thoroughly chilled and set, gently lift the entire bake from the pan using the overhang of the baking paper. Carefully peel away the paper from all sides. To achieve those clean, precise cuts that make your lemon bars look professionally made, use a sharp, large knife. For an even cleaner edge, run the knife under hot water and wipe it clean between each cut. This simple technique prevents the curd from sticking to the blade and dragging, ensuring every slice is pristine. Cut them into perfect squares, or any shape your heart desires, and get ready to enjoy a perfectly neat and delicious treat.
How to Store Lemon Curd Slices
To maintain their freshness and delicious taste, store your lemon curd slices in an airtight container in your refrigerator. Properly stored, they will keep well for up to 4 days. While they are tempting to devour immediately, chilling them not only helps them set but also enhances their refreshing flavor.
Creative Variations and Serving Suggestions
While these lemon curd slices are perfect as they are, there’s always room for a little creativity! For an extra layer of flavor and texture, consider garnishing your bars with fresh berries like raspberries or blueberries, which pair wonderfully with lemon. A light dusting of powdered sugar is classic, but for a more elegant touch, small homemade meringues or a swirl of whipped cream can elevate the presentation. You can also experiment with the crust: try adding almond flour for a nutty depth or a hint of cardamom for a unique twist. These slices are ideal for afternoon tea, a picnic in the park, or as a refreshing end to any meal.
More Delicious Citrus Recipes:
If you’ve fallen in love with the vibrant flavors of these lemon curd slices, you’re in for a treat with more of my citrus-infused delights. Explore other ways to bring that bright, zesty goodness into your baking:
- Zesty Lemon Cake: A light and airy cake bursting with fresh lemon flavor, perfect for any occasion.
- Classic Lemon Meringue Pie: Dive into the timeless appeal of a tangy lemon filling topped with a cloud of toasted meringue.
- Small Batch Lemon Drizzle Cake: Ideal for when you crave a little something sweet and zesty without making a large batch.
For those seeking a gluten-free alternative, I highly recommend checking out this inspiring post by Bojon Gourmet on gluten-free lemon bars made with almond flour, which provided some inspiration for today’s recipe. I also absolutely adore the delightful combination of lemon curd and puff pastry, and I believe these Lemon Curd Puff Pastry Tarts are an excellent way to marry these two wonderful elements. If you’re looking for an even simpler version of lemon bars, you might want to try this incredibly straightforward 2 Ingredient Lemon Bars recipe. There’s a lemon treat for everyone!
📖 Recipe: Classic Lemon Curd Slices
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Rated 4.82 out of 5 from 16 votes
Lemon Curd Slices
Sweet and tangy lemon slices made with creamy, silky-smooth curd and a crispy, buttery shortcrust base.
Prep Time: 40 mins
Cook Time: 15 mins
Cooling time: 2 hrs
Total Time: 2 hrs 55 mins
Course: Dessert
Cuisine: British
Keyword: citrus bars, lemon bars, lemon curd slices
Servings: 16 slices
Calories: 266 kcal
Author: Anna Wierzbinska
Equipment
- 8″ x 8″ square baking tin
- Baking parchment
- Mixing bowl
- Electric mixer (optional, but recommended for ease)
Ingredients
For the base:
- 170 g unsalted butter (room temperature)
- 70 g caster sugar
- 200 g plain flour
For the filling:
- 4 medium lemons (zest and juice)
- 200 g caster sugar
- 120 g unsalted butter (cubed)
- 3 large eggs plus one extra egg yolk
- 2 tablespoon icing sugar (optional, for dusting)
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the original recipe plugin, but please note that I haven’t tested using this method.
Instructions
- Preheat your oven to 175°C (160°C fan). Lightly grease an 8×8 inch square baking tin and line it with baking paper, ensuring you leave plenty of overhang on the sides. This overhang will be crucial for easily removing the finished bars from the tin later.
- In a mixing bowl, combine the softened butter and caster sugar for the base. Using an electric mixer, beat them together for about 2 minutes until the mixture is well combined and creamy. Gradually add the plain flour and mix on low speed just until the flour is incorporated and the mixture resembles coarse crumbs. Transfer this crumbly mixture into your prepared baking tin. Press it down very firmly and evenly with your hands. For an extra smooth and compact base, you can use the back of a spoon or a measuring cup to compress it further. Place the tin in the preheated oven and bake for 15-18 minutes, or until the base is a pale golden color. Remove from the oven and set aside. If the surface of the shortcrust base appears slightly uneven or ‘bubbly’ after baking, gently press it again with the bottom of a measuring cup or the back of a spoon while it is still warm to smooth out the surface. Reduce the oven temperature to 160°C (150°C fan) for the next step.
- While the base is pre-baking, prepare your luscious lemon curd filling. Set a heatproof bowl over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Add the strained lemon juice, finely grated lemon zest, caster sugar, and cubed unsalted butter to the bowl. Stir the mixture frequently until all the butter has completely melted and the sugar has dissolved. In a separate jug, lightly beat the 3 large eggs and the extra egg yolk. Slowly pour the beaten egg mixture into the lemon mixture in the heatproof bowl, stirring continuously with a whisk. Continue stirring constantly over the gentle heat for about 5-10 minutes, or until the mixture visibly thickens and coats the back of a spoon. Once thickened, remove the bowl from the heat.
- Carefully pour the prepared lemon curd filling evenly over the warm, pre-baked shortcrust base in the baking tin. Gently spread it to the edges if needed. Place the tin back into the oven and bake for another 15-20 minutes. The lemon bars are done when the edges of the curd just begin to bubble and set, but the middle still has a gentle wobble to it, similar to a firm gelatin. Avoid over-baking, as this can make the curd tough. Remove the tin from the oven and allow the lemon bars to cool completely at room temperature. After cooling, transfer the tin to the fridge and chill for at least a couple of hours, or ideally, overnight, to allow the filling to fully set.
- Once the lemon bars are thoroughly cold and set, gently remove the entire bake from the tin by lifting it using the baking paper overhang. Carefully peel away the baking paper from the sides. To slice into neat squares, use a sharp, large knife. For a truly clean and precise cut, run the knife under hot water and wipe the blade clean between each cut. This technique prevents the curd from sticking and ensures every slice looks perfect. Dust the bars with icing sugar (optional) for a pretty finish, and decorate with some extra thin lemon slices if desired. Now, they are ready to serve and enjoy!
Notes
- For detailed instructions on troubleshooting homemade lemon curd and achieving the perfect consistency, refer to this dedicated post.
- If the edges of the bake become excessively bubbly or slightly over-baked after the final baking stage, you can simply trim them away neatly before slicing the rest of the bars into squares for a perfect presentation.
- It is crucial to allow the lemon bars to cool completely and then chill thoroughly. The lemon curd filling needs ample time to set and firm up properly. Attempting to cut the bars too early will result in a messy, unset filling that spills and ruins the clean lines of your slices.
Nutrition
As always, thank you for reading today’s post. If you try this, or any other of my recipes, please leave me a comment and a rating below. I absolutely love hearing from you all and seeing your culinary creations! Your feedback means the world to me.
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