Lemon Curd Bars
TOTAL: 30 minutes TOTAL: 55 minutes
These easy lemon bars come together quickly with the help of jarred lemon curd, and the
flaked coconut adds a pleasantly tropical flavor.
1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
10 ounces lemon curd
2/3 cup flaked coconut
1/2 cup sliced or slivered almonds or coarsely chopped pecans, toasted
1. Preheat oven to 375°F. Line a 13-by-9-inch baking pan with foil, extending the foil over
edges of pan. Grease foil; set pan aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30
seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in flour and
baking powder until combined (mixture will be crumbly). Remove 2/3 cup of the crumb
mixture; set aside. Press the remaining crumb mixture evenly onto the bottom of the
prepared baking pan.
3. Bake crust for 5 to 8 minutes or until top is golden. Remove from oven. Spread lemon
curd over hot crust to within 1/2 inch of the edges. In a medium bowl, stir together the
reserved crumb mixture, coconut and almonds. Sprinkle coconut mixture over lemon curd.
4. Bake for 18 to 20 minutes more or until edges are golden and topping is lightly browned.
Cool in pan on a wire rack. Using the edges of the foil, lift out of pan. Cut into bars.
SERVES 32: 1 bar each
Calories 156, Fat 9g (sat 5g), Cholesterol 23mg, Carbs 20g, Protein 1g, Fiber 1g,
TIP: To store, place bars in a single layer in an airtight container; cover.
Refrigerate for up to 3 days.