Meyer Lemon Curd Bars

So what do you make with Meyer Lemon Curd?  Why Meyer Lemon Curd Bars, of course!

Meyer Lemon Curd Bars | Bakewell Junction - sweet and tart deliciousness.

Meyer Lemon Curd Bars | Bakewell Junction

My hubby had been bugging me about the curd.  What are you going to do with the curd?  When are you going to do something with the curd?  And, so on.

I had seen recipes with lemon curd bars using a short bread crust and I have a shortbread recipe that I already like so, I paired that with the curd.  I loved the results.  The hubby still thought the curd was too tart.  I don’t really understand since he adds lemon juice to his fish – oh well.

Meyer Lemon Curd Bars | Bakewell Junction - sweet and tart deliciousness.On another note…  Has anyone had warmer weather lately?  Last week gave us the coldest day yet.  Tuesday started at -13 outside my house and -16 at the park and ride.  Yes, those are minus signs in front of those numbers.  I find that I always feel colder if it’s windy even if the wind chill isn’t as cold as those actual temp numbers above.  We’re getting another few inches of snow today but the weather man says it will be getting warmer this coming week, so hopefully there will be some melting.

Meyer Lemon Curd Bars | Bakewell Junction - sweet and tart deliciousness.


Meyer Lemon Curd Bars

Yield:  16 bars                  Cook Time:  17 minutes


  • 8 tablespoons (1.5 sticks) unsalted butter, room temperature or softened
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups flour
  • dash salt
  • 1/2 to 3/4 cup Meyer Lemon Curd (about 1/2 the recipe)
  • Powdered sugar for dusting

Step 1:  In a large bowl, combine the butter and sugar and mix with an electric mixer.  Add vanilla to the butter mixture.  In another bowl, combine flour and salt.  Add flour mixture to the butter mixture.  Mix on low until dough begins to form.

Step 2:  Line an 8 by 8 inch baking pan with aluminum foil (some of the foil should overlap the rim; you’ll use it to remove the bars) and spray with cooking spray.  Transfer the dough into the baking pan and press evenly into the bottom of the pan.  Bake in preheated 350 degree oven for 17 to 22 minutes.  The shortbread is done when it’s golden brown around the edges and lightly golden in the middle.

Step 3:  Remove the pan from the oven and let cool 10 minutes.  Use the aluminum foil to lift the bars out of the pan.  As the bars cool spread the Meyer Lemon Curd evenly across the shortbread.  Let cool completely.

Step 4:  Slice into 2 by 2 inch squares.  Sprinkle liberally with powdered sugar.  Try not to eat them all at once.

Tips:  Keeps in a sealed plastic container for a week.


Shortbread adapted from Ina Garten’s The Barefoot Contessa Cookbook recipe on Food Network.  A variation of Eli Zabar’s shortbread cookies.

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Chunky Monkey Almond Banana Bars

Chunky Monkey Almond Banana Bars | Bakewell Junction

Chunky Monkey Almond Banana Bars | Bakewell Junction

Don’t you hate when your bananas get too ripe to eat?  So what can you do?  Find an easy recipe to use them up.  I found this recipe online and tweaked it to use nuts that my hubby would eat.

This is the first time I’ve used browned butter and it does give the icing a different flavor.  There’s quite a bit of sugar in the icing, so it’s sweet.  Depending on the ratio of icing to cake recipe you like, you can choose the larger pan for a thinner bar or the smaller pan for a more cake-like result.  The pan I used was a non-stick jelly roll pan and I didn’t compensate for that so the resulting bars were darker and a little more cooked than I normally like but tasty none-the-less.  These bars are great for snacks and any dessert.


Chunky Monkey Almond Banana Bars

Yield:  35 bars          Cook Time:  30 minutes


  • 1/2 cup sour cream
  • 4 ounces cream cheese, softened (I microwaved it for 15 seconds on full power)
  • 1 1/2 cups sugar
  • 2 eggs
  • 4 ripe bananas (about 2 cups), peeled
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup chopped, blanched almonds (the original recipe used pecans)
  • Additional whole or sliced almonds for decoration (optional)

Browned Butter Frosting:

  • 1/2 cup butter
  • 4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 1/2 to 4 1/2 tablespoons water


Step 1:  For the batter:  Mix together flour, baking soda and salt in a medium bowl and set aside.  In a mixing bowl, mix together sugar, sour cream, cream cheese and eggs.  Once the mixture is smooth, mix in the bananas and vanilla.  Add flour mixture and manually mix until completely incorporated.

Step 2:  Using a parchment lined (or greased) jelly roll pan (15 by 10 inches) or 13 by 9 pan, transfer batter to the pan and spread evenly.  Bake for 25 to 30 minutes in a preheated 375 degree oven.  It’s done when a toothpick that’s inserted in the center, comes out clean.  If using a coated or non-stick pan reduce the oven temperature and begin checking the cake at the earliest time.

Step 3:  For the frosting:  As the bars bake, melt butter in a large sauce pan on medium heat.  Stir constantly until the butter begins to have light brown specks at the bottom.  For detailed how to instructions, see Elise’s How to Brown Butter on Simply Recipes.

Step 4:  Remove the pan with the butter to a cool surface.  Stir in the vanilla, powdered sugar and the least amount of milk until completely combined.  Stir in additional milk in small increments until desired consistency is achieved.  Spread frosting on the bars with an offset spatula while still warm for easier spreading.  Note that the glaze will thicken quickly as it cools.  The frosting is sweet, so use less if using the 13 by 9 pan.

Storing:  Store in a sealed plastic container for a few days.


The recipe is slightly adapted from Noreen McCormick Danek on Just a Pinch.

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