Prep Time 15 min
Cook Time 35 min
Servings 24
Difficulty Easy

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 (10 oz.) jars Dickinson's® Lemon Curd
  • 3/4 cup sweetened coconut flakes
  • 1/2 cup chopped almonds
  • 1 tbsp. powdered sugar

Directions

  • Step 1

    HEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until creamy. Add flour, baking soda and salt. Blend until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.

  • Step 2

    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.

  • Step 3

    BAKE additional 25 minutes or until lightly browned. Cool slightly on wire rack. Dust with powdered sugar. Cut into squares.

Serving size
(1 bar of 24)

  • Calories 250
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 40mg
  • Sodium 140mg
  • Potassium 0mg
  • Total Carbohydrates 34g
  • Dietary Fiber 1g
  • Sugars 23g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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