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Lemon Curd Almond Bars | Can't Stay Out of the Kitchen | these drool-worthy #cookies are perfect for #holiday #baking & #Christmas or #NewYearsDay parties. #LemonCurd in the filling makes these goodies sensational. #dessert #HolidayDessert #LemonCurdDessert #almonds #AlmondDessert #LemonCurdAlmondBarsLemon Curd Almond Bars | Can't Stay Out of the Kitchen | these drool-worthy #cookies are perfect for #holiday #baking & #Christmas or #NewYearsDay parties. #LemonCurd in the filling makes these goodies sensational. #dessert #HolidayDessert #LemonCurdDessert #almonds #AlmondDessert #LemonCurdAlmondBars

Lemon Curd Almond Bars

Teresa Ambra
Lemon Curd Almond Bars are fantastic. This delicious layered bar has an easy crust layer, a lemon curd filling and then it's topped off with sliced almonds. This is one of those desserts that is perfect to make for holiday baking, Christmas or New Year's Day parties or even potlucks. Wow your company and friends with these spectacular bar-type cookies. Good to the last crumb.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 175 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 wooden spoon
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

CRUST:

  • 1 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 3/4 cup powdered sugar
  • 3/4 cup unsalted butter melted (1 1/2 sticks)

FILLING:

  • 1 large egg lightly beaten
  • 1/2 cup granulated sugar
  • 8 to 10 oz. jar Dickinson's Lemon Curd (preferred over other brands)
  • 1 tbsp. unsalted butter softened or melted
  • 1/2 tsp. real vanilla extract
  • 3/4 to 1 cup almonds sliced

Instructions
 

CRUST:

  • In a mixing bowl, stir flour, granulated sugar and butter.
  • Spread into the bottom and ½ inch up the sides of a 9x13” glass baking dish that has been sprayed well with cooking spray.
  • Bake at 350° oven for 15-18 minutes or until lightly browned.
  • Remove from oven.

FILLING:

  • For topping: beat egg, granulated sugar, Lemon Curd, butter and vanilla in a mixing bowl with an electric mixer until smooth.
  • Spread evenly over hot crust.
  • Sprinkle with almonds.
  • Bake at 350° for 15-20 minutes.
  • Cool.

Notes

NOTE: These bars are much easier to cut if you freeze for one hour or refrigerate a couple of hours before cutting into bars and serving.
 
NOTE: The crust is easier to make with melted butter.
 
NOTE: I prefer Dickinson’s Lemon Curd if you can find it. It has a thicker consistency and better taste than other brands and is better for this recipe.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 175kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 24mgSodium: 32mgPotassium: 46mgFiber: 1gSugar: 14gVitamin A: 204IUCalcium: 16mgIron: 1mg
Keyword almonds, cookie, dessert, lemon
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