Lemon Curd Bars

Lemon Curd Bars

1
Dickinson's 0

"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 55 m {{adjustedServings}} servings 244 cals

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  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.
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Footnotes

  • * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
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Reviews 1

  1. 2 Ratings

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Mameshiba
12/30/2014

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 coconut and freshly ground almonds. Just perfect! No need to add powdered sugar...beautiful on its own.