I got my regular email from AllRecipes on Thursday with links to a bunch of recipes, one of which was these Lemon Curd Bars. By Friday they were out of the oven and on the table. I decided to make homemade Lemon Curd, since I've never done it before and I don't really do custards. **************************************** Lemon Curd Bars With Coconut 1 cup unsalted butter (variations from comments include browning the butter or using 50% butter/50% coconut oil) 2 cups all-purpose flour 1/2 cup white sugar 1/2 teaspoon baking powder 1 (10 ounce) jar lemon curd (≃ 15 TB ≃ 1 cup) or one recipe homemade (see below) 2/3 cup flaked unsweetened coconut 1/2 cup toasted and chopped almonds Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl cream the butter. Add the flour, sugar and baking powder. Mix until the mixture forms coarse crumbs. Pat 2/3 of the mixture into the bottom of one 9x13 inch generously greased baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes until set. Remove and let cool slightly. Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd, press lightly into the curd. Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned. **************************************** Lemon Curd 3/4 cup fresh lemon juice 1 tablespoon grated lemon zest 3/4 cup sugar 3 eggs 1/2 cup unsalted butter, cubed (some recipes only used 1/4 cup) In a 2 quart saucepan, combine all ingredients. Cook over low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes. Make sure to temper the eggs to prevent them curdling. **************************************** These are very good. They freeze well. You can vary the size of the baking dish (9x13 down to 8x8) so that a recipe of Lemon Curd is spread thinner/thicker. You can also layer less of the shortbread recipe on the bottom if you want a thinner bottom bar (the same goes for the amount of topping.) Just adjust the initial baking time. I used an 11 x 7 pan, and--using the "2/3 volume"--the bottom layer of shortbread was just a little thick for my tastes...but the amount of the curd was just right.
I wish I could. I live alone. I don't need all these being here. I cut them up and froze them yesterday, and defrosted one for after breakfast this morning...then I pulled another one out of the freezer and ate it cold. At least they don't freeze hard, so there was no waiting for that second helping. I thought of you as I was searching on all the ways people use Lemon Curd...I came across a recipe for Cranberry Curd. I might try making it. I believe fruit curds freeze well, so I could portion it out in an ice cube tray. Looks like it would make a pretty good ice cream topping...
Let me know if you try the cranberry. My husband doesn't care for lemon so I don't make a lot of lemon stuff or I'd have to eat it all myself (and I would. ) I have a couple of bags of cranberries in the freezer.