Last Friday, on the coldest spring day we have ever encountered my birthday group took me to the cities for a birthday outing! We first went to Bachman’s where we visited their spring home. An older home next to Bachman’s on Lyndale all decorated in their new spring merchandise. The store did feel like spring; lots of beautiful spring flowers. Then to lunch and on to attend the Twin City Live TV show. A great day with special friends in spite of the bitter cold wind and temps.
I recently made these bars for the Lakeview Methodist home coffee shop. A new recipe that I hadn’t tried before. When I was there recently, one of the employees approached to tell me that she like them better than the routine lemon bars that have powdered sugar sprinkled on top, so I am sharing the recipe for you so you can try them too!
Lemon Curd Bars
1 cup butter
1 cup sugar
2 cups flour
1/2 tsp. Baking powder
1 10-12 oz. jar lemon curd
2/3 cup flaked coconut
1/2 cup sliced or slivered almonds
Beat butter 30 seconds. Add sugar and beat until combined. Add flour and baking powder. Beat until just combined and it resembles coarse crumbs. Reserve 2/3 cup crumbs. Press remaining crumbs into the bottom of a greased 9x13 inch pan. Bake at 375 degrees 5-8 inches until golden. Spread curd over crust to within 1/2 inch of edges. Mix reserved crumbs with coconut and almonds. Sprinkle over lemon curd. Bake 18-20 minutes until golden and topping light browned. Store in refrigerator. If you haven’t bought lemon curd before, you can find it by the jam and jelly in the store.
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.