Lemon curd-pecan bars

Time 1 hour
Yields Serves 16
Lemon curd-pecan bars

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


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.


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.

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