The Sweet Pantry Item That Will Instantly Elevate Your Lemon Bars

If the workload wasn't a factor and we still got to choose between homemade or store-bought confections, most of us would probably choose homemade desserts. When it comes to treats like lemon squares, where consistency is crucial, nothing matches the ability to craft the sweet dessert to your liking — not to mention the distinct citrus aroma wafting through your kitchen. (Now, if only someone could take care of the dishes once your bars head into the refrigerator for chilling.)

However, if you happen to be the only one who can bake homemade lemon bars and wash all the dirty dishes in the process, you might welcome any and all convenient shortcuts. Most lemon bars are loved not only for their delicate layer of shortbread but also for the lemon custard made from eggs, sugar, and flour that sets into a perfectly sliceable treat once baked. 

If you don't want to go through the trouble of making a homemade custard but still want to experience the pleasure of biting into a homemade lemon bar, you may want to substitute one convenient pantry item. Using lemon curd will reduce your time in the kitchen but still deliver in terms of flavor and consistency.

Because lemon bars are always made with creamy homemade custard, what's stopping you from simply buying a similar item in the jam aisle at your nearest grocery store to speed up the baking process? Classic lemon curd is a spreadable product similar to jam. But instead of being made simply with a steady ratio of sugar and mashed fruit, curd is made with egg yolks, sugar, citrus juice, and zest. 

The first instances of lemon curd were commonly known as lemon cheese due to the chemical reaction and curd formation that occurs when adding lemon juice to cream. Once the mixture cooks down, the curd becomes a lusciously creamy, almost custard-like product, similar to the homemade custard you have to make for homemade lemon bars.

The Kitchn decided to experiment by adding two whole jars of store-bought lemon curd to par-baked homemade shortbread crust and baked the assembled mixture in the same way you would a homemade custard. As it turns out, the shelf-stable curd works as a reasonable alternative for lemon square filling. After 25 minutes in the oven and a few hours in the refrigerator, the bars were perfectly sliceable and tasted just as delicious as homemade lemon bars. 

While lemon curd works as a convenient substitute for homemade custard, there are a few drawbacks to keep in mind when using this alternative. Even though The Kitchn recommends adding cornstarch to store-bought lemon curd before using it in your favorite lemon bar recipe, the outlet also recommends only using varieties of curd that contain egg yolks. Unfortunately, the price of one jar of curd, let alone two, may not be agreeable with your wallet. A single 10 to 12-ounce jar of lemon curd can cost $10 to 13. So you might find homemade custard more appealing when compared to the money you'll save in the long run.

If you do decide to make homemade custard, there are other small shortcuts you might consider beneficial. A Few Shortcuts recommends using store-bought cookie dough as a simple substitute for homemade shortbread. And if you find yourself intimidated about making homemade custard, make sure to temper your egg yolks by whisking a small amount of hot liquid into the yolks before mixing with the rest of the mixture to avoid any scrambling mishaps. 

Regardless of which method you decide to follow, make sure to line your baking pans with parchment paper to streamline the cleanup process. While there are many small steps you can take to achieve perfectly baked lemon squares, if you're in a pinch for time, using lemon curd proves to be just as delicious as homemade custard.