Lemon Curd Bars With Coconut Food

LEMON COCONUT BARS

Steps:

• Preheat oven to 350°F degrees.
• Lightly grease a 13x9 baking pan; set aside.
• In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
• Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
• Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
• Pour over crust and top with coconut.
• Bake 20 minutes or until golden.
• Cool completely & cut into bars.
• Store in refrigerator.
• NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.

LEMON CURD BARS WITH COCONUT

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.

LEMON CURD BARS

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.

EASY LEMON CURD BARS

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.

LEMON-COCONUT BARS

Steps:

• For crust:
• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
• Meanwhile, prepare filling:
• Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
• Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
• Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

GLUTEN FREE LEMON BARS WITH COCONUT CUSTARD

Steps:

• Preheat oven to 360°F and line an 8x8 square pan with parchment paper. Set aside.
• Add almond meal and tapioca flour to a large bowl, and mix until combined. Add coconut oil, baking powder, and maple syrup and mix until it all comes together.
• Press the mixture onto the bottom of the pan with your hands and bake until it is just lightly browned on top.
• In medium pot, mix lemon juice with corn starch and whisk well to remove any lumps. Whisk in the rest of the lemon curd filling ingredients and place the pot on medium to high heat. Stir continuously until you get a curd consistency.
• Take off the heat and pour onto the base. Refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate up to 7 days.

EASY LEMON CURD BARS

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.

LEMON CURD BARS

Steps:

• 1. 1. Preheat oven to 375. Line a 13 x 9 inch baking pan with foil, extending foil over edges of pan. Grease foil and set aside.
• 2. 2. In large mixing bowl, beat butter with mixer on medium to high speed for 30 seconds. Add sugar; Beat til mixed, scraping sides of bowl occasionally. Add flour and baking powder. Beat until just mixed and mixture resembles coarse crumbs. Reserve 2/3 cup of the crumb mixture and set aside. Press remaining crumb mixture evenly into bottom of prepared baking pan.
• 3. 3. Bake for 5 to 8 minutes or til top is golden. Remove from oven. Spread lemon curd over hot crust to within ½ inch of edges of pan. In medium bowl, stir together reserved crumb mixture, coconut and almonds. Sprinkle crumb mixture over lemon curd.
• 4. 4. Bake for 18 to2 0 minutes more or til edges are golden and topping is brown. Cool in pan on wire rack. Using edges of foil lift uncut bars out of pan. Cut into bars. Makes 32 bars
• 5. 5. To store, put bars in single layer in airtight container. Cover and store in refrigerator up to 3 days. To toast nuts, preheat oven to 350. Spread nuts in single layer in shallow baking pan. Bake for 5 to 10 minutes or til nuts are light brown, stirring once or twice to prevent burning.