SOUTHERN RECIPES
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Toasted Pecan Lemon Curd Bars 

Crust:

• 2 cups all-purpose flour

• ½ cup confectioners sugar

• ¾ cup chilled butter or margarine, cut into pieces

• ¾ cup chopped pecans, toasted and coarsely ground 

Filling:

• 2 cups sugar

• 4 eggs

• 1/3 cups fresh lemon juice

• ¼ cup all-purpose flour

• ½ teaspoon baking powder

• 1 cup coarsely chopped pecans, toasted 

Preheat oven to 350 degrees. For crust, combine flour, confectioners sugar in a medium bowl. Cut in butter until mixture resembles coarse meal. Stir in pecans. Press dough into bottom and ¼ inch up sides of a greased 9 x 13-inch-baking pan. Bake 20 minutes.

For filling, combine sugar, eggs, and lemon juice in a large bowl; whisk until well blended. In a small bowl, combine flour and baking powder. Add dry ingredients to sugar mixture; whisk until filling  is set. Let cool completely in pan. Cut into 1 x 2-inch bars. Store in an airtight container in refrigerator. Makes about 4 dozen bars.

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