Ginger-Lemon Bars with Almond Streusel

Hands-On: 20 minutes
Yield: Makes 4 dozen
 

Ingredients

• 2  cups  all-purpose flour
• 1/2  cup  powdered sugar
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 3/4  cup  cold butter
• 3/4  cup  slivered almonds
• 1  (10-oz.) jar lemon curd
• 3  tablespoons  finely chopped crystallized ginger
• Garnish: powdered sugar

Preparation

1. Preheat oven to 350°. Combine first 4 ingredients in a large bowl; cut in butter with a pastry blender until crumbly. Toss in almonds; reserve 1 cup flour mixture. Press remaining flour mixture onto bottom of a lightly greased 13- x 9-inch pan.

2. Bake at 350° for 15 to 20 minutes or until lightly browned. Spread lemon curd over crust, leaving a 1/4-inch border. Sprinkle with ginger and reserved flour mixture. Bake 15 to 20 minutes or until lightly browned. Let cool 1 hour on a wire rack. Garnish, if desired.

Note: We tested with Dickinson's Lemon Curd.