Lemon Curd Bars
- Makes: 32 servings
- Yield: 32 bars
- Prep 30 mins
- Bake 23 mins
Here's a quick and updated version of the classic lemon bar. It uses jarred lemon curd instead of a homemade filling and then adds a coconut and almond topper.
unsalted butter, softened
slivered or sliced almonds or coarsely chopped pecans, toasted
- In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Add flour and baking powder; beat until just combined and mixture resembles coarse crumbs. Reserve 2/3 cup of the crumb mixture; set aside.
- Press the remaining crumb mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 375 degree F oven for 5 to 8 minutes or until the top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 inch of the edges of the pan.
- In a medium bowl, combine reserved crumb mixture, coconut, and almonds. Sprinkle crumb mixture over lemon curd.
- Bake for 18 to 20 minutes more or until edges are golden and topping is browned. Cool in pan on a wire rack. Cut into bars. Cover and store in the refrigerator.
(Lemon Curd Bars)Servings Per Recipe 32, chol. (mg) 23, sat. fat (g) 5, fiber (g) 1, vit. C (mg) 0, sodium (mg) 18, pro. (g) 1, vit. A (IU) 194, iron (mg) 0, cal. (kcal) 156, calcium (mg) 10, Fat, total (g) 9, carb. (g) 20