Time 50m Yield 2 dozen. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well., Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9-in. baking dish. Bake 12-15 minutes or until edges are lightly browned. Cool for 10 minutes., Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd., Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
Time 55m Yield 24 Number Of Ingredients 9 Steps:
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.
Time 1h35m Yield 20 squares or 40 triangles Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners’ sugar.
Yield 40 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). 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 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) 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 F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
Time 50m Number Of Ingredients 9 Steps:
Gather the ingredients. Preheat oven to 350 F. Lightly coat an 8x8 inch baking pan with non-stick cooking spray. Set aside. In a large bowl, cream the butter and sugar until light and fluffy. In another bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the creamed butter mixture and mix well. Set aside 1/2 cup of the dough mixture for the topping. Press the remaining into the bottom of the prepared baking dish. Bake for 10 minutes or until the edges are lightly browned. Cool on a wire rack for 10 minutes. Spoon the lemon curd over the cooled crust. In a small bowl combine the coconut, almonds, and reserved dough mixture. Sprinkle over the lemon curd. Bake for 15 minutes. You will know the lemon bars are done when the topping is a golden brown color. Cool completely on a wire rack. Dust with powdered sugar, if desired. Cut into bars to serve.
Time 53m Yield 32 serving(s) Number Of Ingredients 7 Steps:
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Add flour and baking powder; beat until just combined and mixture resembles coarse crumbs. Reserve 2/3 cup of the crumb mixture; set aside. Press the remaining crumb mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 375 degree F oven for 5 to 8 minutes or until the top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 inch of the edges of the pan. In a medium bowl, combine reserved crumb mixture, coconut, and almonds. Sprinkle crumb mixture over lemon curd. Bake for 18 to 20 minutes more or until edges are golden and topping is browned. Cool in pan on a wire rack. Cut into bars. Cover and store in the refrigerator.
