Lemon Curd Recipe. Lemon Bars Recipe

Lemon curd is pure lemon seduction:

Once you have lemon curd, lemon bars are a little step away! I love to make these, not only because they are outrageous, but also because they are so low maintenance. Lemon non-lovers need not apply! but I doubt we’ll find too many of these!

Make your lemon curd anytime and keep it refrigerated.

Then make the crust even up to 3 days ahead, it will keep very well at room temperature. Assemble the pie or bars even minutes before serving. Any bars or pie you didn’t serve at meal time will keep beautifully for a good couple days.

You will enjoy this lemon curd in several ways:

• Eaten as a jam, with bread
• Used as a filling for pies, topped with berries, or alone, dusted with a little powdered sugar
• Used for lemon bars. Pretty much the option above, but cut into bars, which works beautifully for buffets.

Ingredients

Lemon Curd

• 3 tablespoons lemon zest
• ¾ cup fresh lemon juice, strained
• 1½ cups sugar
• 4 eggs, beaten
• ¾ cup natural margarine spread (health food stores)

Instructions:

Bring water to boil in a saucepan, then turn the heat down to low, keeping the water at a simmer. Set a bowl securely on top of the water and add the zest, lemon juice, and sugar, whisking. When the mixture is hot, add the eggs, whisking constantly until thick. This step will take 3 to 4 minutes. Add the margarine spread and whisk just one more minute until it is incorporated and the mixture looks smooth. Cool completely. Store refrigerated in a glass jar. Makes about 3 cups.

Crust:

• ½ cup margarine spread
• ½ cup sugar
• ¼ teaspoon salt
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon grated lemon zest
• 2½ cups flour, any flour including gluten-free1 recipe lemon curd: You might not need the whole recipe. leave the rest refrigerated in a glass jar.

  Optional: 2 cups blueberries for topping, or powdered sugar for dusting.

Instructions