These lemon poppy seed bars are easy shortbread lemon bars with homemade lemon curd and the classic crunch of poppy seeds. Bright, buttery, tart, and sweet ~ a fresh twist on classic lemon bars.
Preheat your oven to 350 and butter a 9x9 square baking pan. Line with parchment paper if you like, this will help remove them after baking for neat slicing.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, powdered sugar, salt, and almond extract.
Cream the mixture on low/medium speed until light and fluffy, 1-2 minutes.
Add the flour and the poppy seeds, and mix slowly just until everything is combined and the dough comes together. It will still look crumbly, but should stick together when you press it with your fingers.
Scoop out about 1/3 of the dough and set it aside. Press the rest of the dough into an even layer across the bottom of your prepared baking pan.
Spoon the lemon curd (you will use the whole batch, a little over a cup) over the layer of dough, and gently spread it out evenly over the whole surface.
Crumble the reserved dough evenly over the top of the lemon curd.
Bake for about 35-40 minutes until set and the dough is just starting to turn golden brown on the edges.
Remove from the oven and allow to cool completely before slicing and serving.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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