These lemon curd cookie bars will change your life with the tangy lemon mixed with a cookie dough crumble. They eve work with other flavors of curd or jams! These bars are great for party dessert tables or whenever you want a tangy and slightly sweet dessert.
And, if you want more delicious desserts, try these double chocolate cookies!
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What You’ll Need For These Lemon Curd Cookie Bars
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How To Make These Lemon Curd Cookie Bars
Preheat oven to 350°F/175C. Line an 8 x 8”/20cm x 20cm pan with parchment (or grease well).
In a small bowl, combine flour, cornstarch, powdered sugar, baking soda, and salt. Stir to distribute and set aside.
In a large bowl, combine oil and apple sauce. Beat until well emulsified.
Add granulated sugar and vanilla. Beat together on low speed for 1-2 minutes until well emulsified.
Stir in the flour mixture until completely incorporated.
Divide dough into thirds. Press 2/3 of the dough into the pan in an even layer. Spread the lemon curd in an even layer on top. Crumble up the remaining dough and scatter on top of the lemon curd.
Bake for 22-25 minutes until dough on top is just barely starting to go golden brown on the edges.
Cool in the pan before cutting.
Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.
Important Recipe Notes
Any unsaturated oil will work in this recipe. The best choices are very neutral flavored oils like canola, sunflower, or vegetable. Coconut oil should not be used as it will react with the applesauce and resolidify, creating uneven pockets of moisture.
Lemon curd can be replaced with any other flavor of curd. For best results swap out the lemon zest for other zests when applicable. Lemon curd can also be replaced with any type of jam.
FAQ
Lemon Curd Cookie Bars
- Total Time: 35
- Yield: 16 1x
- Diet: Vegan, Vegetarian
Description
Bright & buttery Lemon Curd Cookie Bars with a soft shortbread crust and tangy lemon curd filling. The perfect sweet-tart treat for spring or summer!
Ingredients
- 1/3 cup/78ml neutral oil (canola, sunflower, vegetable)
- 1/2 cup/100g granulated sugar
- 1/3 cup/78ml unsweetened applesauce
- 1 tsp/5ml vanilla extract
- 2 tsp/4g lemon zest
- 3 tbsp/23g powdered sugar
- 1 tbsp/8g cornstarch
- 2 cup/240g all-purpose flour
- 1/2 tsp/3g baking soda
- 1/4 tsp/2g salt
- 2/3 cup/160ml lemon curd
Instructions
- Preheat oven to 350°F/175C. Line an 8 x 8”/20cm x 20cm pan with parchment (or grease well).
- In a small bowl, combine flour, cornstarch, powdered sugar, baking soda, and salt. Stir to distribute and set aside.
- In a large bowl, combine oil and apple sauce. Beat until well emulsified.
- Add granulated sugar and vanilla. Beat together on low speed for 1-2 minutes until well emulsified.
- Stir in the flour mixture until completely incorporated.
- Divide dough into thirds. Press 2/3 of the dough into the pan in an even layer. Spread the lemon curd in an even layer on top. Crumble up the remaining dough and scatter on top of the lemon curd.
- Bake for 22-25 minutes until dough on top is just barely starting to go golden brown on the edges.
- Cool in the pan before cutting.
- Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
