Oh, lemon. It’s one of my favorite dessert flavors, which puts lemon bars at the top of the list, too.
This version is even more delicious because the almond crust holds its own against the filling and offers a wonderful texture switch from gooey to crunchy. Using an already cooked lemon curd instead of a liquid filling that bakes fully in the oven allows the crust to remain crisp and the filling to remain firm. Re-baking the lemon curd firms it up, though, creating a smooth and cheerful bright-yellow filling.