Ingredients
24
24 servings
- •1 cup butter, softened*
- •1 cup sugar
- •2.5 cups Pillsbury BEST® All Purpose Flour
- •0.5 teaspoon baking soda
- •0.25 teaspoon salt
- •2 (10 ounce) jars Dickinson's® Lemon Curd
- •0.75 cup flaked coconut
- •0.5 cup almonds, chopped
- •1 tablespoon powdered sugar
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 244
- Carbohydrate: 34g
- Fat: 11g
- Fiber: 1g
- Protein: 2g
- Sugar: 10g
Related Recipes
Lemon Curd Bars with Coconut
Lemon Bars with Coconut
English Lemon Curd
Lemon-Raspberry Crumb Bars
The Best Lemon Bars
Strawberry Lemon Bars
Raspberry-Lemon Bars
Lemon Bars
Perfect Lemon Curd
Lemon Curd
Bake-Sale-Worthy Lemon Bars
