You always need something lemony in the holiday lineup. So it might as well be good. I mean like, buttery crust, sweet tart lemon filling, and for something fabulous and different, some delightful crunch from coconut and almonds to finish it off. Omigosh, you're in luck because that's exactly what these are!
Lemon Coconut Squares
1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1/2 tsp baking powder
1 10-to-12 ounce jar lemon curd
2/3 cup flaked coconut
1/2 cup sliced or slivered almonds or coarsely chopped pecans, toasted
1. Preheat oven to 375. Line a 9x13 baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in flour and baking powder until combined (mixture will be crumbly.) Remove 2/3 cup of the crumb mixture, set aside. Press the remaining crumb mixture evenly onto the bottom of the prepared baking pan.
3. Bake crust in the preheated oven for 5 to 8 minutes or until top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 inch of the edges. In a medium bowl, stir together the reserved crumb mixture, coconut, and almonds. Sprinkle coconut mixture over lemon curd.
4. Bake for 18 to 20 minutes more or until edges are golden and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars; makes 32.
Store bars in a single layer in an airtight container in the refrigerator up to 3 days.Recipe from Better Homes and Gardens Christmas Cookies magazine, 2010
Cookies made by Shanna S.
Click here for printable recipe