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Coconut Almond Lemon Bars
Makes 12 Servings
*1 1/2 cups flour
*1/2 cup finely ground blanched almonds
*1/2 cup powdered sugar
*1 cup (2 sticks) cold unsalted butter, cut into small pieces
*1 cup sweetened, flaked coconut
*1 jar Stonewall Kitchen Fresh Lemon Curd
1Preheat oven to 350F degrees.
2In a food processor, briefly pulse flour, almonds and sugar. Add butter and process until butter is thoroughly blended and mixture resembles fine crumbs.
3Remove about one-half of the mixture to a small bowl. Add coconut and toss to combine. Set aside.
4Press remaining mixture evenly into the bottom of a 9"x13" glass baking dish.
5Bake for 15-20 minutes or until lightly golden. Remove from oven.
6Evenly spread lemon curd over crust. Sprinkle the rest of the flour-coconut mixture over curd.
7Return to oven and continue baking for 25 minutes. Check occasionally during the last round of baking to make sure that the coconut does not burn.
  • Your favorite flavor of Stonewall Kitchen jam may also be substituted for the lemon curd.
  • Source
    Stonewall Kitchen®
    To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit