Sunday, February 1, 2009
Lemon Curd Bars
I love lemon curd! Sweet, tart, and such a cheerful color! This recipe comes from the December 2006 Midwest Living Magazine. Using the lemon curd as the filling for these bars makes them very easy to make. I think you probably could use any kind of jam as a filling and it would work as well. It might be fun to try sometime with raspberry curd, too!
Lemon Curd Bars
1 cup unsalted butter, softened
1 cup sugar
2 cups flour
1/2 teaspoon baking powder
1 jar lemon curd (10 to 12 ounces)
2/3 cup coconut
1/2 cup slivered almonds
1. Beat the butter with mixer in a large bowl for 30 seconds. Add the sugar and beat until combined. Add the flour and baking powder and beat until just combined into course crumbs. Set aside 2/3 cup of the crumbs for the topping.
2. Press the remaining crumbs into a greased 13 x 9 pan. Bake for 5 - 8 minutes in a 375 degree oven, or until the top is set and the edges are slightly golden. Remove from the oven and let it cool for about 5 minutes.
3. Put the lemon curd in small spoonfuls over the top of the bars. Let the heat of the bars soften the lemon curd slightly before spreading it over the top of the crust to about 1/2 inch from the edge of the pan.
4. In a small bowl, mix the reserved crumbs with the coconut and almonds. Sprinkle over the top and gently press it into the lemon curd.
5. Return to the oven and bake for 18 - 20 minutes or until the topping is browned. Cool on a wire rack. (I think it is easier to cut these while they still are a bit warm.) Store in the refrigerator.