Step 1

Prepare curd by whisking the sugar, lemon zest, lemon juice and butter cubes in a small saucepan over medium-low heat (Use number 4 out of 10 on your stovetop dial).

Step 2

Once butter is melted, whisk in eggs, one at a time, incorporating thoroughly.

Step 3

Whisk CONSTANTLY until the mixture thickens and bubbles start to come to the surface; about 15 minutes. (*You must whisk the entire time, or the eggs might curdle and cook separately from the curd. If you are extra worried about it, just use the egg yolks instead of the whole egg, but if you are whisking the entire time, you should be fine.)

Step 4

Once the curd is thick and starting to boil, remove the pan from the heat, and let the curd cool slightly in the refrigerator until ready to use. (It thickens more as it cools.)

Step 5

Preheat oven to 350 degrees Fahrenheit.

Step 6

In the bowl of a stand mixer, cream butter and sugar until light and fluffy.

Step 7

Combine flour and baking soda; gradually add to creamed mixture and mix well.

Step 8

Set aside 1 cup of mixture for the topping; press remaining mixture onto the bottom of a lightly greased 13x9" baking dish.

Step 9

Bake for 12 to 15 minutes or until edges are lightly browned.

Step 10

Cool for 10 minutes.

Step 11

Spread lemon curd over crust.

Step 12

In a small bowl, combine the coconut, toasted almonds and reserved topping mixture.

Step 13

Sprinkle over lemon curd.

Step 14

Bake for an additional 18 to 22 minutes or until golden brown.

Step 15

Cool completely on a wire rack.

Step 16

Cut into bars.

Step 17

Store in an airtight container in the refrigerator.

Step 18

These taste the best after they have been chilled.