Lemon-Orange Curd Bars
Rating: 6 out of 10
1 cup unsalted butter (2 sticks)
1 cup King Arthur white whole wheat flour, scooped
1 cup unbleached all-purpose flour, scooped
1/2 cup confectioner's (10X) sugar
1-1/2 cups lemon curd, purchased or homemade**
2/3 cup flaked sweetened coconut
1/2 cup toasted and chopped almonds*
Preheat oven to 375F. In the bowl of a stand mixer, cream the butter on medium speed. Add flours and sugar and mix on stir speed until the mixture forms coarse crumbs. Reserve about 1/3 of the crumbs for topping. Pat remaining mixture onto bottom of a 9x13" baking pan. Bake for 10 minutes; remove; let cool slightly.
Add the coconut and almonds to the remaining crumb mixture. Spread the lemon curd over the baked layer. Sprinkle the topping over all. Place in oven; lower temperature to 350F and bake for 25-35 minutes, or until top is lightly browned and filling is bubbling around edges. Cool completely before cutting and serving.
* Toasted and chopped almonds: Place the almonds in a pie plate and bake at 375F for about 10 minutes. Cool. Place almonds in a resealable plastic sandwich bag. Pound lightly with a mallet or rolling pin to coarsely chop them.
**Easy Homemade Lemon-Orange Curd
6 Tbsp. unsalted butter
1/2 cup fresh lemon juice
1/4 cup fresh orange juice
2 Tbsp. lemon zest
1 tsp. orange zest
3/4 cup sugar
2 large eggs or 4 egg yolks
In 1-1/2 quart heavy saucepan, melt the butter over medium heat. Add remaining ingredients and whisk till mixture comes to a boil. Boil for about 5 minutes, or till the mixture coats the back of a metal spoon. The curd will thicken as it cools. The eggs will not curdle when the butter is added in with the other ingredients. You can also microwave this mixture; it will take less than 5 minutes. (If, for some reason, your curd does not set -- i.e., it's still a bit runny -- not to worry. Just add 1 or 2 Tbsp. flour to it, whisking well, and pour it over the baked crust.)