Lemon Curd Bars with Chocolate Drizzle

A neighbor popped around the other day with a bag of lemons from her tree. They were a little wonky looking, but still smelled great. When life gives you lemons…. make lemon curd bars!


Lemon Curd Bars with Chocolate Drizzle

Adapted from the Joy of Cooking

Lemon Curd Bars

Place a rack in the center of the oven and preheat to 350°F (180°C). Line a 13″ x 8″ pan with aluminum foil, overhanging the ends. This will make it easier to take out after cooking.

Tin foil hang over


In a large bowl, mix:

  • 1 1/2 cups flour
  • 1/4 cup powdered sugar


  • 12 tablespoons (170g) cold unsalted butter, cut into small pieces.

Cut the butter into the flour mixture until the mixture us the size of small peas. This can be done with a pastry blender, 2 knives, or your fingers.

Cutting in the butterPat the mixture into the pan and press the mixture a little bit up the sides as well. Place the crust in the oven and bake for 20-30 minutes, or until golden brown.

When done, pull it out and set it aside to cool a little. Drop the oven temperature down to 325°F (165°C).

Whisk together until combined:

  • 6 large eggs
  • 3 cups of sugar

Stir in:

  • Grated zest of 1 lemon
  • 1 cup + 2 tbsp of fresh lemon juice (about 8 small lemons or 5 medium lemons)

Sift over the top and stir in:

  • 1/2 cup flour

Sifting flour into the egg and lemon mixture


Pour the batter over the top of the crust.

Drizzle over the top:

  • 2 tbsp of grated bittersweet chocolate
  • 1-2 tsp of hot water

The chocolate mixture should by syrupy and not too runny. After drizzling over the top, you can take a toothpick and run through the chocolate to create swizzly chocolate lines. Stick everything in the oven.

Lemon curd bars in the ovenCook for 35-40 minutes or until the mixture does not jiggle when the pan is tapped.

Place the pan on a rack to cool completely before cutting into bars and serving.




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