This post contains affiliate links. Please see disclosure for more information.

Lemon Curd Blondies

· · ·
Lemon Curd Blondies- Big Green House

Lemon Curd Blondies- Soft bars made with lemon curd and fresh lemon zest. A simple and perfect dessert for any lemon lover.

Lemon Curd Blondies- Big Green House

OK, this is it. My final lemon recipe for the season. Maybe.

These blondies are just so darn good, not to mention, easy to make. I couldn’t not share them.

What’s the difference between Lemon Blondies and Lemon Bars?

  • A few weeks ago, I shared a recipe for Lemon Buttermilk Bars. These blondies are made with over a cup of flour and lemon curd. The bars are made with fresh lemon juice and just two tablespoons of flour. These blondies have a much firmer and cake like texture. The both have great lemon flavor, but, the bars do a bit more of the lemon tart to them. Whereas the blondies, have a more of a subtle taste of lemon.

Ingredients List:

  • Flour + Salt+ Baking powder
  • White sugar
  • Brown sugar
  • Eggs
  • Lemon zest
  • Lemon curd
  • Butter

Butter: Be sure it’s softened!

Lemon Zest: If you don’t have a fresh lemon on hand, you can omit the zest. It does give it quite a bit more lemon flavor, but, the blondies are still delicious without them. If desired, you can add in a teaspoon of lemon juice or lemon extract to enhance the lemon flavor instead.

What is Lemon Curd?

  • It’s a fruit spread that is similar to a jelly or jam. The difference is the cooking process. Curds are made from cooking down the fruit juice with sugar. A jam or jelly are made from the entire fruit.
  • You can find lemon curd in your grocery store. I have seen it stocked in the jelly section in some stores, but, in the baking section in others. If you can’t find it, definitely ask the store. If all else fails, check online (see recipe card!)
  • Plus, good news! You can also make lemon curd homemade.

Storing Your Bars:

  • I recommend storing your leftovers in the refrigerator in a covered container/dish. Especially, if the weather is hot or humid in your area.
Lemon Curd Blondies- Big Green House
Lemon Recipes

A look back:

linking up and weekend potluck

Yield: 9-12 bars

Lemon Curd Blondies

Lemon Curd Blondies- Big Green House

Lemon Curd Blondies- Soft bars made with lemon curd and fresh lemon zest. A simple and perfect dessert for any lemon lover.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes


  • 1 1/4 cup flour
  • dash of salt
  • 1/4 tsp baking powder
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/4 cup lemon curd
  • zest of 1 lemon


  1. Preheat oven to 350 degrees. Grease an 8 x 8 baking pan.
  2. In a bowl, whisk together flour, salt and baking powder. Set aside.
  3. In a mixing bowl, beat butter and sugar until fluffy. Add in eggs, lemon curd and lemon zest. Beat to combine.
  4. Add in flour mixture and mix until it's fully combined.
  5. Spread batter into prepared pan. Bake for 25 minutes or until edges are slightly brown.
  6. Let bars cool for about 15-30 minutes before cutting.


  • adapted by baked by rachel

Recommended Products

This page contains links from the Amazon, Thrive Market or Target Affiliate Programs. If an item(s) are purchased through an affiliate link, Big Green House earns a small percentage of the sale. See our Disclosure for further information.

Nutrition Information:


12 bars

Serving Size:


Amount Per Serving: Calories: 258Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 137mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 3g

Love This Recipe?

Please leave a comment on the blog or share a photo on Pinterest

Similar Posts


  1. Rebecca - Glutarama says:

    I have just mastered vegan lemon curd so am wondering if I could make these both gluten and vegan… I do so love a challenge but these look far too delicious not to try #FiestaFriday

    1. That’s a great idea Rebecca! Please let me know how they work out.

  2. I came across this recipe while looking for ways to use up the remains of a jar of lemon curd. I used fine almond flour and, since I didn’t have square pan, a round one. If I make these again I will try using a non-almond gluten free flour both for a lighter color and texture.

Comments are closed.