• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Anna Banana
  • RECIPES
  • ABOUT
    • Privacy Policy
  • MY GEAR
  • COLLABORATE
  • PORTFOLIO
menu icon
go to homepage
  • RECIPES
  • COLLABORATE
  • CONTACT
  • ABOUT
  • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • COLLABORATE
    • CONTACT
    • ABOUT
    • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Bars and Brownies

    Lemon Curd Slices

    Published: Feb 15, 2021 · Modified: Mar 7, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe

    With sweet and tangy flavour and crispy, buttery base, these lemon curd slices are a perfect treat for any citrus fans out there. Bring some winter sunshine to your kitchen with these delicious squares!

    side close up of lemon bars with shortcrust base
    Jump to:
    • Tips for making this recipe 💭
    • Baking time ⏲️
    • When to slice the bars 🔪
    • How to store lemon curd slices
    • More delicious citrus recipes:
    • 📖 Recipe
    • Comments

    Tips for making this recipe 💭

    After my homemade lemon curd, it is time for lemon curd slices! This easy bake makes a great use of the curd, and creates these beautifully bright, sweet and buttery slices exploding with fresh citrus flavour!

    When making this recipe, I would recommend to make the curd a day before, or at a start of the recipe. If you are making it a day ahead, bring it to the room temperature before using it, and whisk it well to loosen it up.

    overhead shot of the ingredients for lemon curd clices

    If your curd is really thick, you may want to place it into microwave for about 20- 30 seconds, and that should thin it out.

    As for the shortcrust base, it requires only 3 ingredients to make: butter, sugar and flour. You can combine them using an electric mixer, but it is equally easy to do this by hand.

    • top view of a square baking tin with unbaked shortcrust base
    • top view of a person pressing the back of a measuring cup on shortcrust base

    This mixture will have to be pressed firmly into the baking tin. To do that, I recommend using a back of the measuring cup or the back of a spoon. Compressing the shortcrust helps to ensure it all stays in one piece when slicing.

    Base/ crust needs to be pre-baked, to ensure the bottom of the lemon curd slices won't end up soggy and under-baked. There is a handy trick to ensure the surface of your crust stays smooth and without any bumps. Once it's baked, gently press it again with a back of a measuring cup or a spoon, before pouring in the lemon curd filling.

    • overhead shot of a person pouring the lemon curd filling on top of shortcrust base
    • overhead shot of a person smoothing the top of lemon curd slices with spatula

    Baking time ⏲️

    The slices will bake for about 20 minutes. You know they are done when the sides are gently puffed up and the center of the bake wobbles when you shake it gently. If it is watery or wet looking, return it to the oven and bake for another 5- 10 minutes.

    45 degree angle close up at a square lemon curd slice with mini meringues on top
    side angle super close up at lemon curd slice with bite taken out

    When to slice the bars 🔪

    Once baked, remove them from the oven and allow to cool to room temperature, for about an hour.

    After that, transfer them to the fridge to chill for at least 3 hours, or overnight. This time will allow the lemon curd filling to set and to ensure the slices will hold their shape when cut.

    overhead photo of 16 lemon curd slices on a wooden chopping board

    When they are fully chilled, lift the bake from the pan using overhang baking paper. Gently peel away the paper from the sides. Use a sharp, large knife to cut them into squares (or whatever shape you want really). To achieve that clean cut, run the knife under hot water and wipe it clean between each cut.

    How to store lemon curd slices

    Store them in the air tight container in your fridge. They will keep well for up to 4 days.

    top view close up of a lemon curd slice turned on its side

    More delicious citrus recipes:

    • Zesty Lemon Cake
    • Lemon Meringue Pie
    • Small Batch Lemon Drizzle Cake

    For a gluten-free version of this recipe, I recommend checking out this post by Bojon Gourmet, which inspired today's post.

    As always, thanks for reading today's post. If you try this, or any other of my recipes, leave me a comment and a rating below. I love hearing from you guys!

    overhead shot of lemon bars cut into squares and topped with lemon slices and meringues

    To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or any of the photos above.

    📖 Recipe

    side angle super close up at a square slice of lemon curd bars topped with mini-meringue
    Print Recipe Pin Recipe
    4.80 from 15 votes

    Lemon Curd Slices

    Sweet and tangy lemon slices made with creamy, silky-smooth curd and crispy, buttery shortcrust base.
    Prep Time40 mins
    Cook Time15 mins
    Cooling time2 hrs
    Total Time2 hrs 55 mins
    Course: Dessert
    Cuisine: British
    Keyword: citrus bars, lemon bars, lemon curd slices
    Servings: 16 slices
    Calories: 266kcal
    Author: Anna Wierzbinska

    Equipment

    • 8' x 8' square baking tin
    • baking parchment
    • mixing bowl
    • electric mixer (optional)

    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
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 175C (160C fan). Lightly grease 8 x 8 square baking tin and line it with baking paper, leaving plenty of overhang (it will help with removing the bars later from the tin).
    • Place the butter and sugar in a mixing bowl and using an electric mixer, beat together for about 2 minutes until combined. Add the flour and mix on low speed until just combined. Transfer the mixture into the baking tin, and press firmly (you can use a back of a spoon or measuring cup too) with your hands. Place in the oven and bake for 15- 18 minutes until pale golden. Remove from the oven and set aside. If the surface of the shortcrust base becomes a bit uneven and 'bubbly' after baking, gently press it with the bottom of a measuring cup or a back of the spoon, while it is still warm, to even the surface out. Reduce the oven temperature to 160C (150C fan).
    • While the base is baking, prepare the lemon curd. Place the heatproof bowl over a pan of gently simmering water. Add strained lemon juice, lemon zest, sugar and butter. Stir often, until all the butter have melted. Lightly beat the eggs and an extra egg yolk in a jug, then slowly pour it into the mixture, stirring continuously. Keep stirring until the mixture becomes thicker and covers the back of the spoon (about 5-10 minutes). Remove from the heat.
    • Pour the lemon curd over pre-baked shortcrust base and place in the oven. Bake for 15-20 minutes, until the edges just start to bubble and the middle of the bake still has a gentle wobble to it (like a firm jello). Remove from the oven and allow it to cool completely, then transfer to the fridge for at least a couple of hours, or ideally, overnight.
    • Once cold and set, remove the bake from the tin by gently lifting it by overhang baking paper. Carefully peel away the baking paper, then slice it into 16 squares, using sharp, large knife. For a clean and precise cut, run the knife under hot water and wipe it clean between each cut. Dust the bars with icing sugar (optional), decorate with some extra lemon slices if desired, and enjoy!

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    • For the detailed instructions and troubleshooting lemon curd, read this post
    • If the edges of the bake become really bubbly after baking, simply trim the away before slicing the rest of the bake into squares.
    • Make sure to allow the bake to cool. The filling need time to set and firm up properly. If you try cutting it too early, it will spill and become messy.

    Nutrition

    Serving: 90g | Calories: 266kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 16mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 510IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    Sign up o my newsletter to receive future recipes straight to your inbox!

    More Easy Recipes for Bars and Brownies

    • White Chocolate Raspberry Blondies
    • Biscoff White Chocolate Blondies
    • Tahini Brownies
    • Cheesecake Brownies

    Reader Interactions

    Comments

    1. Mischa

      January 22, 2023 at 4:59 am

      made these for my grandfather. he loved it! thank you so much, Anna!!

      Reply
      • Anna

        January 23, 2023 at 10:32 am

        My pleasure, so happy to hear that!

        Reply
    2. Toni

      June 19, 2021 at 9:49 pm

      5 stars
      This was a really huge hit at my house!! A new staple at my kitchen!

      Reply
      • Anna

        June 21, 2021 at 10:45 am

        I'm so happy to hear that Toni! Thanks so much for trying and enjoying this recipe!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Anna Wierzbinska Portrait

    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

    More about me and my journey →

    Vegan Baking

    • Vegan Banoffee Pie
    • Peach Tart (vegan, gluten-free, refined sugar free)
    • Vegan Salted Caramel Cupcakes
    • Vegan Sweet Potato Cinnamon Rolls

    Featured On:

    Trending Recipes

    • Easy Apple Cake
    • French Cruller Doughnuts
    • Chocolate Crepe Cake
    • Small batch lemon drizzle cake

    Footer

    ↑ back to top

    About

    • About Anna
    • Services
    • Portfolio

    Newsletter

    • Sign Up! for emails and updates

    Information

    • Privacy Policy
    • Contact
    • Accessibility

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Anna Banana