Bright, tangy lemon curd sits atop a firm, crumbly shortbread-style crust built from coconut oil and a touch of vanilla ā pressed into an even layer and baked until the edges turn golden. The filling comes together from whole eggs, extra yolks, fresh lemon zest, and a generous pour of fresh-squeezed lemon juice, whisked smooth and strained for a silky, glossy set. A slow bake keeps that custard from bubbling or curdling, so it firms up into a clean, sliceable layer rather than something loose or weepy. Once chilled, these cut into neat squares with a crisp base and a puckery, citrus-forward top layer that tastes like pure lemon. It's a solid pick if you're watching added sugar and still want something that delivers real dessert-bar satisfaction, tart and rich in every bite.
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Learn more ā16 servings
Preheat the oven to 350Ā°F (175Ā°C). Line a 9Ć13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting.
In a large mixing bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and salt. Add the solid coconut oil and vanilla extract, then use your fingertips to work the oil into the flour mixture until it resembles coarse, damp sand and holds together when pressed ā about 2 minutes. Press the mixture evenly into the bottom of the prepared pan in a firm, compact layer.
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