Recipe: Lemon curd-pecan bars

Total time: 1 hour

Servings: 16

1 cup flour

1/2 cup sugar

1/2 teaspoon coarse salt

1/2 cup coarsely chopped pecans

1/2 cup (1 stick) unsalted butter, cut into thin slices

About 1 1/2 cups cold lemon curd

1. Heat the oven to 350 degrees. Butter a 9-inch-square metal baking pan.

2. Stir together the flour, sugar, salt and pecans in a bowl. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs and clings together.

3. Pat 2/3 of the dough evenly in the pan, pressing about 1/2 inch up the sides. Spread the lemon curd over the crust, not quite to the edges. Crumble the remaining pecan dough evenly over top. Bake until the crust is lightly browned on top and bottom, 50 to 55 minutes. Transfer to a rack and cool completely before cutting into squares.

Each serving: 225 calories; 76 mg. sodium; 80 mg. cholesterol; 14 grams fat; 7 grams saturated fat; 23 grams carbohydrates; 3 grams protein; 1 gram fiber.