Time
55 min
Serving
24 persons
Calories
244
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
- butter, softened*: 1 cup
- sugar: 1 cup
- ½ cups Pillsbury BEST® All Purpose Flour: 2 piece
- baking soda: 0.5 tsp
- salt: 0.25 tsp
- jars Dickinson's® Lemon Curd: 2 piece (10 ounce)
- flaked coconut: 0.75 cup
- almonds: 0.5 cup (chopped)
- powdered sugar: 1 Tbsp
Metric Conversion
Stages of cooking
-
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.
