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Coconut Almond Lemon Bars View Larger
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Coconut Almond Lemon Bars

A classy dessert, perfect for any occasion.


  • 1 1/2 cups flour
  • 1/2 cup finely ground blanched almonds
  • 1/2 cup powdered sugar
  • 1 cup sweetened, flaked coconut
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1 jar Stonewall Kitchen Fresh Lemon Curd


  1. Preheat oven to 350 degrees F.
  2. In food processor, briefly pulse flour, almonds and sugar. Add butter and process until butter is thoroughly blended and mixture resembles fine crumbs.
  3. Remove about one half of the mixture to a small bowl. Add coconut, and toss to combine. Set aside.
  4. Press remaining mixture evenly into the bottom of a 9" x 13" glass baking dish.
  5. Bake for 15-20 minutes or until lightly golden. Remove from oven.
  6. Evenly spread lemon curd over crust. Sprinkle rest of flour-coconut mixture over curd.
  7. Return to oven and continue baking for 25 minutes. Check occassionally during the last round of baking to make sure that the coconut doesn't burn.


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