Using a prepared lemon curd makes baking tangy, fruity lemon bars so easy you can whip up a batch anytime. Coconut and almonds add extra richness and texture.
Ingredients
- 1 cup butter , softened*
- 1 cup sugar
- 2.5 cups Pillsbury BEST® All Purpose Flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 jars Dickinson's® Lemon Curd , 10 ounce
- 0.75 cups flaked coconut
- 0.5 cups almonds , chopped
- 1 tablespoon powdered sugar
Instructions
-
1
Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
-
2
Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
-
3
Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.
Nutrition Facts
Per serving
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