I made these bars to use up the left over lemon curd from the lemon dimple cookies. I would have preferred to make angle food cake but every recipe I could find called for 12 egg whites. I could not bring myself to use an entire carton of eggs for the sole purpose of dessert. I liked this recipe. It is different. An interesting take on the lemon bar.
1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 (10 ounce) jar lemon curd
2/3 cup flaked coconut
1/2 cup toasted and chopped almonds
Preheat oven to 375 degrees.
In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
Pat 2/3 of the mixture into the bottom of one 9×13 inch baking pan. Bake for 10 minutes. Remove and let cool slightly.
Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture, add the coconut and the almonds. Sprinkle over the top of the lemon curd.
Lower oven temperature to 350 degrees. Bake for 25 minutes or until lightly browned.