There’s something about Lemon Curd Blondie Bars that just feels like sunshine on a plate. Maybe it’s the buttery base. Maybe it’s that burst of citrus that wakes up your taste buds. Or maybe it’s the fact that they come together in 35 minutes flat—because let’s be honest, most of us don’t have all afternoon to bake.
If your week has felt like a juggling act (work emails, school pickups, laundry mountains), these Lemon Curd Blondie Bars are your sweet little reset button. They’re soft, gooey in the center, lightly golden on the edges, and packed with fresh lemon flavor that tastes like spring and summer had a delicious baby.
And the best part? No complicated steps. No fancy techniques. Just simple ingredients, one bowl, and a pan.
Let’s bake something happy.
Table of Contents
Why You’ll Love These Lemon Curd Blondie Bars
- Bright, bold lemon flavor without being overly tart
- Buttery and soft with chewy golden edges
- Ready in just 35 minutes
- Simple pantry ingredients
- Perfect for spring brunches, baby showers, or “just because”
These bars strike that perfect balance between a brownie and a sugar cookie—but with a citrus twist that keeps things interesting. They’re rich without being heavy. Sweet without being cloying.
And if you’ve got picky eaters who usually shy away from anything “too lemony”? Don’t worry. The flavor is smooth and mellow, thanks to the buttery blondie base.
Ingredients You’ll Need
Here’s what makes these Lemon Curd Blondie Bars so special:
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon baking powder
- Zest of 1 lemon
- ¼ cup lemon curd (homemade or store-bought)
- 1¼ cups all-purpose flour
That’s it. No long grocery list. No hard-to-find ingredients.
The lemon zest adds fresh citrus aroma, while the lemon curd brings concentrated flavor and a silky texture that melts right into the batter.
Step-by-Step: How to Make Lemon Curd Blondie Bars
1. Prep Your Pan
Preheat your oven to 350°F.
Line an 8×8 baking pan with parchment paper, leaving overhang on all four sides. This makes lifting the bars out so much easier later (and saves you from that awkward “digging out the first slice” moment).
2. Cream Butter and Sugars
In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
This step matters. Don’t rush it. You’re building the foundation of that soft, gooey texture.
3. Add the Eggs
Mix in the eggs one at a time. Scrape down the bowl as needed.
The batter should look smooth and creamy at this point.
4. Add the Dry Ingredients
Mix in:
- Salt
- Baking powder
- Lemon zest
That lemon zest? It’s where the magic starts. Your kitchen will already smell amazing.
5. Add the Lemon Curd
Add the lemon curd one tablespoon at a time, mixing just until combined.
You don’t want to overmix here. Just blend it in gently so the batter stays tender.
6. Stir in the Flour
Add the all-purpose flour and mix until fully combined. Increase speed briefly to eliminate any streaks, but stop once everything looks uniform.
Pro tip: If you add too much flour, the bars can turn dry. Measure lightly and spoon it into the measuring cup rather than scooping directly from the bag.
7. Press Into Pan
Press the batter evenly into your prepared pan. If it sticks to your hands, lightly grease them. The batter is thick—that’s normal.
8. Bake
Bake for 30 minutes, or until the edges are just golden.
You want the center set but still soft. If the edges start getting deeply brown, pull them out. A little golden is perfect. Too dark means the chewy texture could turn crisp.
Let cool completely in the pan on a wire rack.
9. Slice and Serve
Use the parchment overhang to lift the bars out.
Cut into 9 equal pieces using a sharp knife.
Try not to eat two before anyone else gets one. (No judgment if you do.)
A Few Helpful Baking Notes
These Lemon Curd Blondie Bars are forgiving—but here are a few tips to help you get bakery-worthy results:
Don’t Overbake
If they seem slightly underdone in the center at 30 minutes, that’s okay. They’ll continue to set as they cool. Overbaking leads to dry bars, and nobody wants that.
Want to Switch It Up?
A handful of fresh blueberries folded into the batter adds a fun burst of flavor. If you go this route, you may need to add about 10 extra minutes of bake time.
Add a Drizzle
Melt a little vanilla almond bark or white chocolate and drizzle it over the cooled bars for a pretty finish. It makes them look fancy without extra effort.
Add Vanilla
If you love a hint of warmth behind your citrus, adding 1 teaspoon of vanilla to the batter gives beautiful depth.
Texture Talk
If your bars come out a little more golden brown than expected, don’t panic. As long as the center stays soft, you’re right on track. The outside should have a slight chew.
A Little Kitchen Story
I made these Lemon Curd Blondie Bars during one of those weeks when everything felt busy. Appointments. Deadlines. A sink that somehow refilled itself every night.
I needed something simple. Something cheerful.
When they came out of the oven, the house smelled like a cozy bakery tucked into a sunny corner of town. My family wandered into the kitchen before I even called them.
And when someone said, “These taste like those lemon cookies from Girl Scout season,” I knew this one was a keeper.
That’s what I love most about recipes like this. They don’t demand much—but they give back comfort in the sweetest way.
Frequently Asked Questions About Lemon Curd Blondie Bars
Can I use store-bought lemon curd?
Absolutely. Homemade lemon curd is wonderful, but store-bought works beautifully and saves time. This recipe is all about ease.
How do I store Lemon Curd Blondie Bars?
Store them in an airtight container at room temperature for up to 3 days.
If your kitchen runs warm, you can refrigerate them—just let them sit out a bit before serving so they soften.
Can I double the recipe?
Yes! Use a 9×13 pan instead of an 8×8. The batter will spread more evenly, and you’ll get more bars for gatherings, potlucks, or bake sales.
Can I use whole wheat pastry flour?
It’s best to stick with all-purpose flour for the softest texture. Whole wheat pastry flour can make them slightly dense.
How do I know when they’re done?
Look for lightly golden edges and a center that doesn’t jiggle when gently shaken. A toothpick should come out mostly clean with a few moist crumbs.
Perfect Occasions for Lemon Curd Blondie Bars
- Spring brunch
- Easter dessert table
- Baby or bridal showers
- Backyard BBQs
- Teacher appreciation treats
- Or a Tuesday when you just need something sweet
They travel well. They slice cleanly. And they feel just a little more special than basic cookies.
Bringing Sunshine to Your Kitchen
If you’ve been craving something bright, buttery, and simple, these Lemon Curd Blondie Bars are calling your name. They’re proof that you don’t need complicated steps or fancy ingredients to create a dessert that feels special.
Just a bowl, a pan, and a little lemon magic.
Bake them once, and I have a feeling Lemon Curd Blondie Bars will quietly become your go-to whenever you need a quick dessert that tastes like sunshine. And honestly? We could all use a little more of that.
More Sweet Treats to Try Next
If these Lemon Curd Blondie Bars brought a little sunshine into your kitchen, here are a few more desserts that keep that same cozy, homemade magic going strong:
- Bright and bursting with berries, these Glazed Blueberry Brownies are soft, rich, and perfect when you want something fruity but indulgent.
- For another tangy-sweet bar with a beautiful color, try Cranberry Lemon Bars. They’re bold, vibrant, and wonderful for spring and holiday trays alike.
- If you’re in the mood for something simple and classic, these Soft Sugar Cookies are buttery, tender, and always a hit with family and friends.
- Love layered desserts? You won’t be able to resist these gooey Raspberry Coconut Magic Bars.
- And for another delicious citrus twist, these Lemon Blondies (Lemon Brownies) offer a slightly different take with a bright glaze that lemon fans will adore.
Whether you’re building a dessert board, planning a brunch, or just stocking up on comforting bakes, these recipes keep the sweet inspiration flowing.
Print
Lemon Curd Blondie Bars
- Total Time: 35 minutes
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
These Lemon Curd Blondie Bars are soft, buttery, and bursting with bright citrus flavor. With golden edges and a gooey lemon center, this easy 35-minute dessert is perfect for spring gatherings, summer parties, or whenever you need a sweet sunshine-filled treat.
Ingredients
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1/2 teaspoon salt
1/4 teaspoon baking powder
Zest of 1 lemon
1/4 cup lemon curd (homemade or store-bought)
1 1/4 cups all-purpose flour
Instructions
Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper, leaving overhang on all sides.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Mix in salt, baking powder, and lemon zest.
Add lemon curd one tablespoon at a time, mixing until just combined.
Stir in flour and mix until fully incorporated with no streaks remaining.
Press batter evenly into the prepared pan.
Bake for 30 minutes, or until edges are lightly golden and the center is set.
Cool completely in the pan before lifting out using parchment overhang.
Slice into 9 equal bars and store in an airtight container.
Notes
Homemade or store-bought lemon curd both work well.
Do not overbake — the center should remain soft for the best texture.
For variation, add fresh blueberries and increase baking time by about 10 minutes.
A drizzle of melted white chocolate or a light dusting of powdered sugar adds a bakery-style finish.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 23g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg