Limoncello Lemon Curd Bars

Name: Limoncello Lemon Curd Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 bars
Ingredients: 1 cup all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, softened; 1/4 teaspoon salt; 1/2 cup fresh lemon juice; Zest of 2 lemons; 1/2 cup granulated sugar; 3 large eggs; 1/4 cup limoncello; 1/4 cup unsalted butter

Highlighted under: Simply Sweet Bakes

I fell in love with these Limoncello Lemon Curd Bars on a sunny afternoon when I needed a refreshing treat. The combination of tangy lemon and sweet limoncello creates a delightful balance that dances on the palate. Each bite offers a burst of citrus that is bright and uplifting, making it a perfect go-to dessert for gatherings or a quiet evening at home. Plus, the creamy texture of the curd paired with a buttery crust is simply irresistible and keeps me coming back for more.

Created by

Marley Quinn

Last updated on 2026-02-16T01:21:35.597Z

Crafting these Limoncello Lemon Curd Bars was an experiment that turned into a delightful tradition in my kitchen. The inspiration came from my love for citrus desserts and a bottle of limoncello I had lying around. After trying various methods, I found that using fresh lemon juice rather than bottled really elevates the flavor, making the bars taste vibrant and zesty. It took a couple of tries to get the right balance of sweetness, but the outcome was worth it!

One of my favorite tips is to let the lemon curd cool down before pouring it over the crust. This helps achieve a beautiful, smooth finish and prevents it from mixing too much with the crust. Each time I serve these bars, I’m greeted with compliments, and I hope they bring as much joy to your table as they do to mine!

Why You'll Love These Bars
Bright citrus flavor that's both sweet and tangy
Silky-smooth curd complemented by a buttery crust
A perfect dessert for any occasion, from picnics to parties
Easy to make ahead of time and great for sharing

Understanding the Ingredients

The zest of fresh lemons is crucial in this recipe, as it adds intense aromatic flavor and vibrant color to the lemon curd. When zesting, be careful to avoid the bitter white pith underneath the skin. For the sweetest experience, select fully ripened lemons, which not only provide better flavor but also yield more juice. If fresh lemons are unavailable, bottled lemon juice can be used, though it may lack the same brightness. I personally prefer freshly squeezed juice to achieve that quintessential tang.

Granulated sugar plays a vital role in balancing the tartness of the lemons and limoncello. It sweetens the curd while allowing the clean lemon flavor to shine through. If you want to reduce the sugar content, consider using sweeteners like agave or honey, but note that this might slightly alter the final taste and texture. It's important to whisk the sugar with the eggs until light and fluffy for the best texture in your curd.

Mastering the Technique

When preparing the lemon curd, the cooking process involves gently heating the mixture to thickens it. Aim for a medium heat to prevent the eggs from scrambling, which can often happen if the temperature is too high. You'll know the curd is ready when it coats the back of a spoon and leaves a clean line when you swipe your finger through it. This typically takes about 10–15 minutes of constant stirring, so patience is key to achieve the desired silky texture.

After pouring the lemon curd over the baked crust, it’s essential to keep an eye on the additional baking time. You’re looking for the curd to be just set, meaning it should still have a slight jiggle in the center when you take it out of the oven. Overbaking can lead to a rubbery texture, so set a timer and check it a couple of minutes before the 10 minutes is up, especially if your oven tends to run hot.

Ingredients

For the crust

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1/4 teaspoon salt

For the lemon curd

1/2 cup fresh lemon juice
Zest of 2 lemons
1/2 cup granulated sugar
3 large eggs
1/4 cup limoncello
1/4 cup unsalted butter

Instructions

Preheat the oven

Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan, or line it with parchment paper for easier removal.

Make the crust

In a medium bowl, combine the flour, powdered sugar, softened butter, and salt. Mix until crumbly and press the mixture into the bottom of the prepared baking pan. Bake for 15 minutes.

Prepare the lemon curd

In a separate bowl, whisk together the lemon juice, lemon zest, sugar, eggs, and limoncello. Melt the butter in a saucepan over low heat, then stir in the lemon mixture. Cook over medium heat, stirring constantly until the curd thickens. Remove from heat.

Combine and bake

Pour the lemon curd over the baked crust and return to the oven. Bake for an additional 10 minutes until set. Allow to cool completely, then refrigerate for at least 2 hours before slicing.

Pro Tips

To enhance the flavor, consider adding some fresh mint as a garnish when serving, giving an extra pop of color and aroma.

Storing and Serving Suggestions

These Limoncello Lemon Curd Bars can be made ahead of time, making them an excellent choice for entertaining. Once they've chilled in the refrigerator for at least two hours, they can be stored in an airtight container for up to a week. If you plan to serve them at a gathering, consider garnishing each piece with a sprinkle of powdered sugar or a twist of lemon zest for an extra pop of color and flavor.

For those who love a bit of creativity, these bars can be served with a dollop of whipped cream or a scoop of vanilla ice cream. A fresh berry compote on the side complements the tangy flavors beautifully and adds a vibrant touch to your dessert presentation.

Variations and Dietary Options

If you want to give these bars a unique twist, consider swapping out the limoncello for another flavored liqueur such as orange liqueur or elderflower. This will create a different flavor profile while still keeping the essence of a citrus curd. For a non-alcoholic version, simply omit the limoncello and increase the lemon juice slightly to maintain the balance of flavors.

If you need a gluten-free option, substitute the all-purpose flour in the crust with a gluten-free flour blend. This will allow those with gluten sensitivities to enjoy these refreshing bars without the worry. Additionally, using coconut oil in place of the butter can provide a dairy-free alternative, and it lightly infuses a tropical flavor that pairs well with the citrus.

Questions About Recipes

→ Can I use bottled lemon juice?

While bottled lemon juice can be used, fresh lemon juice offers a brighter and more vibrant flavor.

→ How long do these bars last?

These bars can be stored in the refrigerator for up to 5 days.

→ Can I freeze Limoncello Lemon Curd Bars?

Yes, you can freeze them. Just make sure to wrap them well in plastic wrap and store in an airtight container.

→ What can I serve these bars with?

They pair wonderfully with whipped cream, fresh berries, or a drizzle of extra limoncello for an added zing.