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.
8 to 10oz. jarDickinson's Lemon Curd(preferred over other brands)
1tbsp.unsalted buttersoftened or melted
1/2tsp.real vanilla extract
3/4 to 1cupalmondssliced
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.