"Here's a quick and updated version of the classic lemon bar. It uses jarred lemon curd instead of a homemade filling and then adds a coconut and almond topper...."
INGREDIENTS
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1 cup unsalted butter, softened
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1 cup sugar
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2 cups all-purpose flour
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1/2 tsp. baking powder
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1 10- to 12-oz. jar lemon curd
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2/3 cup flaked coconut
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1/2 cup slivered or sliced almonds or coarsely chopped pecans, toasted