Life is getting crazy around here. Like, really crazy. We have a huge event for work in three weeks, and it’s consuming my life on a daily basis now. Sadly, Revamperate is forced to take a backseat, but I’m trying to provide as much content as I can in the little free time I have, even if it’s totally off schedule. The organizer in me is horrified.
That being said, Andrew’s mom gave me some lemon curd a while back when we visited for Thanksgiving, and it was about time I used it for something. Hence, lemon curd bars! I love lemon bars. I love citrusy things. And I love them even more when they’re sprinkled with powdered sugar. These lemon curd bars are exceptionally easy because they use jarred lemon curd, essentially leaving out the need to make lemon filling from scratch. Why not make it easy on yourself, right?
Ingredients (makes 12-14 lemon curd bars):
- 1/2 cup butter, soft
- 1/2 cup sugar
- 1/2 tsp lemon juice
- 1/4 tsp vanilla
- 1.4 tsp salt
- 1/4 tsp baking soda
- 1 1/2 cups flour
- 2 10oz jars of lemon curd
- powdered sugar for topping
Beat the softened butter with a paddle attachment, and mix in the sugar. Add the lemon and vanilla. Then mix in the flour, salt and baking soda until the mixture is light and crumbly. Pour the crumbs into a 9 x 13 pan and press down with your hands or a spatula until the bottom layer is as flat as you can get it. Bake on 350 degrees for about 5 minutes to set the crust.
Pour the lemon curd over the freshly baked crust (it’s ok that it’s still hot), using a spoon to spread it evenly. Bake for another 25-30 minutes until the lemon filling begins to brown lightly on the top and jiggles slightly – it’s similar to baking cheesecake or making jello.The top will still be quite sticky and smooth.
Let cool and then sprinkle powdered sugar over the top with a sifter before serving. Store in the fridge and pass them around like it’s mid-summer. Enjoy!