Ingredients55 m servings 244
- 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.
- 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.
- Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.
- * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
Per Serving: 244 calories; 10.6 33.5 1.8 39 124 Full nutrition
ReviewsRead all reviews 17
This was a very user friendly recipe! I only had one jar of Dickinson's Lemon curd so I adjusted the recipe by dividing by half accordingly and used an 8x8 glass pan. Added a little extra coconu...
This recipe is very easy to make and absolutely addicting to eat!!! I never liked lemon bars because they always seem too sour for my liking. These came out just perfect sweet, lemony and slight...
Will definitely make many more times. I've been searching for a long time for "my" perfect, easy lemon bar recipe and this is it! The crust is buttery and held together well, this was my first...
Great recipe. I made 1/2 the recipe as I only had 1 jar of lemon curd. I omitted the almonds and used a 9x9. Will make again.
These are delicious! I was a bit worried at first because it made more of a dough than "course crumbs" as the recipe said. But it worked just fine. I was planning on sharing them but now I'm not...
I didn't put in the coconut or almond as I am allergic, but everyone raved over these bars! I've made them over and over for family.