1 c. butter, softened
1 c. sugar
2 c. all-purpose flour
1/2 t. baking powder
1 10-12 oz jar lemon curd
2/3 c. flaked coconut
1/2 c. sliced or slivered almonds or coarsely chopped pecans, toasted (I omitted this)
1. Preheat oven to 375. Line a 13x9x2 baking pan with foil. Grease and set aside.
2. In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar. Beat until combined, scraping bowl occasionally. Beat in flour and baking powder until combined (mixture will be crumbly). REmove 2/3 c. of the crumb mixture and set aside. Press the remaining crumb mixture evenly onto the bottom of the prepared baking pan.
3. Bake crust in the preheated oven for 6-8 minutes or until top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 in. of the edges. In a medium bowl, stir together the reserved crumb mixture, coconut, and almonds (if using). Sprinkle mixture over lemon curd.
4. Bake for 18-20 min more or until edges are golden and topping is lightly browned. Cool in pan. Using the edges of the foil, lift uncut bars out of the pan and cut into bars.