Ginger-Lemon Bars with Almond Streusel

Ingredients

• 0.5 teaspoon baking soda 
• 0.8 cup butter cold
• 3 tablespoons candied ginger finely chopped
• 2 cups flour all-purpose
• 10 oz lemon curd 
• 0.5 cup powdered sugar 
• 1 serving powdered sugar 
• 0.3 teaspoon salt 
• 0.8 cup slivered almonds 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender

Directions

1. Preheat oven to 35
2. 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.
3. Bake at 350 for 15 to 20 minutes or until lightly browned.
4. Spread lemon curd over crust, leaving a 1/4-inch border.
5. Sprinkle with ginger and reserved flour mixture.
6. Bake 15 to 20 minutes or until lightly browned.
7. Let cool 1 hour on a wire rack.
8. Garnish, if desired.
9. Note: We tested with Dickinson's Lemon Curd.