Lemon curd bars have a shortbread crust that provides a sturdy base for the delicate lemon curd filling. The tangy sweetness of the lemon curd, infused with the zest of fresh lemons contrasts well with the buttery shortbread crust.
Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.
In a large mixing bowl combine the butter, flour and sugar. Mix until coarse crumbs form.
Press the crumb mixture into the baking pan. Bake at 350 degrees for 15 minutes.
Remove from the oven and allow to cool. Spread warmed lemon curd evenly over the crust.
Place the bars in the refrigerator and allow to cool for a couple of hours.
Stir the powdered sugar and lemon juice in a small bowl. Drizzle over the tops of the bars and spread. Sprinkle the coconut over the top of the glaze if desired. Allow bars to cool completely before cutting into squares.
Notes
Store bars in an airtight container for several days in the refrigerator. Freezing is not recommended.