Lemon Curd Bars Cockaigne

Lemon Curd Bars Cockaigne“Lemon lovers finally win out over chocolate lovers and get a bar of their own. Appearing in Joy for the first time, these bars offer a thick square of lemony lemon curd sitting on top of a rich, buttery crust.”

Preheat oven to 325°F. Have ready a 13×9-inch baking pan.

In a large bowl, sift together:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar

With a pastry blender, knives, or fingertips, cut in:

  • 3/4 cup chilled unsalted butter

Work in until mixture is the size of small peas. Using your fingers, press the mixture into the bottom of the pan and 3/4 inch up the sides. Bake on middle oven rack for 20-30 minutes, until golden brown. Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.

Using a wire whisk, beat until smooth:

  • 6 large eggs
  • 3 cups sugar


  • grated zest of 1 lemon
  • 1 cup plus 2 T freshly squeezed lemon juice (about 5 lemons)

Sift over, then stir until well combined:

  • 1/2 cup all-purpose flour

Pour the batter over the baked crust. Bake on middle oven rack for 35 minutes, until set. Transfer the pan to a wire rack and let cool completely before cutting into bars.

Store, airtight, in the refrigerator, for 2-3 days, or freeze for up to 1 month.

Joy of Cooking Christmas CookiesYield: 18 3×2-inch bars

From Joy of Cooking: Christmas Cookies by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

Katie: Gray loves lemon bars, as do I. He made a recipe for lemon bars from a different cookbook, which we raved about in 2011. However, these lemon bars surpass those in flavor as well as texture. I loved the tart lemony goodness that was the lemon curd, and the crust was just perfect. I used my stand mixture to beat the eggs and sugar until smooth. I was glad I had selected the stand mixture to use, because it took more time than I thought to get to the smooth stage and I was able to clean up while the stand mixer did its thing. Be sure to mix the flour into the lemon mixture very well, as I ended up with a few flour “balls” on top that weren’t very pretty. They did not affect the taste, and if you sprinkled powdered sugar over them (which this recipe doesn’t call for but is common in other recipes), I don’t think anyone would even notice. These lemon bars are definitely a keeper and I can’t wait to make them again!

Gray: All I have to say is this: If you like lemon, make these now!

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2 Responses to Lemon Curd Bars Cockaigne

  1. I love this recipe. Such deliciousness, and the perfect balance of sweet and tang.

  2. Suzanne Carpenter says:

    I make these too but I think it is better to double the crust ingredients. They sometimes are too moist and dissolve the crust. You can also use bottled “Real Lemon” juice if you use zest from 2 lemons.

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