Easy Lemon Curd Bars

Easy Lemon Curd Bars
From:  May 2011 Country Woman magazine

1 cup butter, softened
1 cup sugar or other sweetener
2 cups flour
1/2 tsp baking soda
1 jar (10 oz) lemon curd
2/3 cup coconut
1/2 cup chopped almonds, toasted

In a large bowl, cream butter and sugar until light and fluffy.  Combine flour and baking soda; gradually add to creamed mixture and mix well.
Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9 in baking dish.  Bake at 350 for 12-15 minutes or until edges are lightly browned.  Cool for 10 minutes.
Spread lemon curd over crust.  In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd.
Bake for 18-22 minutes or until golden-brown.  Cool completely on a wire rack.  Cut into bars.  Yield:2 dozen.

Layered Lemon Pie

Layered Lemon Pie

1-8 oz package cream cheese, softened
1/2 cup sugar
1 can (15 3/4 oz) lemon pie filling
1-8 oz container Cool Whip, thawed
1 graham cracker crust (I removed it carefully from tin pan into a beautiful pie plate I have)


In small bowl, beat cream cheese and sugar until smooth. Beat in 1/2 of pie filling. Fold in cool whip. Spoon into crust. Spread with remaining pie filling and refrigerate for 15 minutes or until serving. Refrigerate leftovers (if there are any).