Lemon Curd Bars
1½ cups unsalted butter, softened
1 cup sugar
2 cups all-purpose flour
½ teaspoon baking soda
10- to 12-ounce jar lemon curd
1 cup (packed) Angel Flake coconut
1 cup finely chopped toasted pecans
Heat oven to 375 degrees.
Beat butter and sugar together until well-mixed. Add flour and baking soda. Mix until lumpy.
Press 2/3 of the mixture into a 9-by-13-inch pan. Bake for 10 minutes until slightly brown, and allow to cool slightly.
Reduce oven heat to 350 degrees.
Spread lemon curd over baked crust.
Mix coconut and nuts into remaining flour mixture. Crumble over lemon curd. Bake until lightly brown, about 20 to 25 minutes.
Makes 40 bars.