Lemon Curd Brownies: A Dreamy Winter Bake
Winter feels like the perfect excuse to retreat to the kitchen for some Sunday baking, not that I ever need much convincing. This time, it was Lemon Curd Brownies that stole the show, and I might just have a new favourite.
Swirled through a buttery brownie batter, the lemon curd added just the right zing. The result? A soft, slightly chewy treat that struck the perfect balance…not too tart, not too sweet.
These were a hit with the whole family, unlike last month’s batch of bittersweet dark chocolate brownies, which had a lovely adult edge but didn’t win over every palate. The lemon curd version was lighter, brighter, and disappeared in record time.
Just a note: homemade lemon curd doesn’t last long, even when kept in the fridge. Because it’s free from preservatives, it’s best enjoyed within a few days. So this is the perfect recipe should you have made a batch and looking for a delicious way to use it!
Lemon Curd Brownies
Ingredients
Brownie Batter
- 3/4 cup high grade flour
- 3/4 cup white sugar
- 1/4 tsp salt
- 125g butter, softened
- 2 eggs
- 5 Tbsp Lemon Curd
Lemon Glaze
- 1/2 cup icing sugar
- 2 Tbsp Lemon Curd
- water to mix
Method
- Preheat oven to 180°C and line a square baking dish (approx 8×8 inches) with baking paper.
- Firstly you’ll need to make the batter – which is unusual as it has no baking powder as you might have expected. No, this isn’t an error, it will work out just fine!
- Sift the dry ingredients (flour, sugar, salt), then beat in the softened butter with an electric beater. In a small bowl beat the eggs and Lemon Curd together. Combine the wet and dry ingredients and beat well until it forms a smooth and creamy batter.
- Pour the batter into the lined baking tin and bake for 23-25 minutes (until brownie starts turning a golden colour). Best to test with a skewer to ensure it’s cooked through. The timing may sound pedantic but if over-cooked then the brownie will become dry*.
- Once out of oven and cooled, prepare your glaze. Just just enough water to combine (I suggest a teaspoon at a time) and create a runny glaze to pour over your cooled brownie base. The glaze will stay nice and sticky.
*If you do find yourself with a slightly overcooked brownie base, when cool, drizzle some lemon juice over the brownie (will help moisten it) before glazing.
April 10, 2021
I have a groaning lime tree and make Lime Curd. When I make a plain sponge cake I put a couple of tablespoons of curd in the batter after the eggs and before the flour plus I add a few more tablespoons of flour to stop the mix being too sloppy. Works every time Not overpowering, just a distinct taste of lime 👍👍
PS I always grate a lime or two into my lemon curd just before bottling. Looks nice and tastes even better!
April 10, 2021
HI Angela, excellent tip — sounds most delicious! Thanks for sharing. >>Julie
February 6, 2016
Have just made this from the recipe posted on the Anathoth site. I had a couple of jars of homemade Lemon Curd that needed using up and this is such a great easy recipe, definitely a yummy keeper! Thanks for sharing! Will try it with homemade Passionfruit curd next time.