These lemon curd cookie bars sit somewhere between a soft cookie and a classic lemon bar. The base is lightly sweet and tender, the lemon curd adds a sharp, tangy layer through the middle, and the crumbly topping gives you that extra bit of texture if you’re someone who always prefers the crust. I tend to make these when I’ve already got a jar of lemon curd in the fridge and want something that feels a little more substantial than spreading it on toast. They’re simple to put together, slice neatly once cooled, and keep well, which makes them easy to bake ahead.
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Why You’ll Love This Recipe
- Clear lemon flavor: Lemon zest in the cookie dough and a generous layer of lemon curd give these bars a bright, clean citrus flavor without being sharp.
- Good texture contrast: The soft cookie base holds its shape, the curd stays smooth, and the crumbly top adds a bit of bite.
- Simple to make: No rolling, chilling, or special equipment – it’s a mix, layer, and bake situation.
- Less effort than a tart: You get the feel of a lemon dessert with layers, without dealing with pastry or blind baking.
- Easy to plan ahead: The bars slice cleanly once cooled and keep well, which makes them practical for baking in advance.
- Flexible: The base works just as well with other curds or thick jams if you want to change up the flavor.
Ingredients You’ll Need
You’ll find the full measurements in the recipe card below but here’s a quick shopping list of everything you’ll need:
- Neutral oil
- Granulated sugar
- Unsweetened applesauce
- Vanilla extract
- Lemon zest
- Powdered sugar
- Cornstarch
- All-purpose flour
- Baking soda
- Salt
- Vegan lemon curd
Instructions
Follow along with this step-by-step guide to make your Lemon Curd Cookie Bars. You’ll find all the exact times and measurements in the recipe card below.
Step One: Mix the dry ingredients together in a bowl and set aside.
Step Two: Beat the oil and applesauce until emulsified, then add the sugar, vanilla and lemon zest.
Step Three: Roast: Stir in the dry ingredients until a soft dough forms.
Step Four: Press two-thirds of the dough into the prepared pan.
Step Five: Spread the lemon curd evenly over the base, then crumble the remaining dough on top.
Step Six: Bake until lightly golden around the edges, then cool completely before slicing.
Storage
Store the bars in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month. Bring them back to room temperature before serving for the best texture.
Expert Tips
Let the bars cool fully in the pan before cutting. The curd sets as it cools, which makes cleaner slices and keeps the layers intact.
FAQ
Yes, absolutely. A good-quality vegan lemon curd works really well here and keeps things simple. Homemade curd is great too if you already have it on hand, but it’s not essential for this recipe to work.
Fresh lemon juice will give you the cleanest, brightest flavor, especially since lemon is doing a lot of the work here. Bottled juice can taste a little flat, but if that’s what you have, the bars will still bake up fine.
That’s expected. This is an oil-based dough, so it’s softer than a traditional shortbread. Once baked and cooled, it firms up enough to hold the curd and slice cleanly.
Make sure the base layer is pressed evenly into the pan and baked until the edges just start to turn lightly golden. Letting the bars cool fully before cutting also helps the layers set properly.
Let the bars cool completely in the pan first. For cleaner cuts, use a sharp knife and wipe it between slices. Chilling them briefly can also help if your kitchen is warm.
They’ll keep at room temperature for a day, but after that I recommend storing them in the fridge in an airtight container, especially if your lemon curd is on the softer side.
Yes. Once fully cooled, slice and freeze in a sealed container for up to a month. Bring them back to room temperature before serving for the best texture.
Serving Suggestions and More Recipes
These bars are best once they’ve had time to set, either at room temperature or lightly chilled if it’s warm. I usually cut them into smaller squares and serve them with coffee or tea – they work well alongside other simple bakes rather than needing to be the main event.
If you liked these, Vegan Linzer Cookies, Pecan Pie Cookies, or Date Fudge Truffles are similar in that easy, make-ahead, shareable kind of way.
If you make these lemon curd cookie bars, I’d love to know how you use them – especially if you try a different filling. Leave a comment below or tag me on Instagram @glowdiaries___ so I can see and share your creations. I’m excited to see how you make this recipe your own!
Lemon Curd Cookie Bars
Ingredients
- ⅓ cup neutral oil such as canola, sunflower, or vegetable (78 g)
- ½ cup granulated sugar 100 g
- ⅓ cup unsweetened applesauce 78 g
- 1 teaspoon vanilla extract 5 g
- 2 teaspoons lemon zest 4 g
- 3 tablespoons powdered sugar 23 g
- 1 tablespoon cornstarch 8 g
- 2 cups all-purpose flour 240 g
- ½ teaspoon baking soda 3 g
- ¼ teaspoon fine sea salt 2 g
- ⅔ cup vegan lemon curd 160 g
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.
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