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.

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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

156 calories; 9 g total fat; 23 mg cholesterol; 18 mg sodium. 20 g carbohydrates; 1 g protein;

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