Instructions: Mix pastry ingredients with wooden spoon or food processor until fully blended. Wrap in plastic and chill in freezer 10 min or refrigerator 1 hr.

Mix together ground almonds, sugar and egg yolks.

Roll out pastry and cut into two 12x2 1/2" sheets. Dampen with a bit of water and spread filling on top. Using a spoon handle, make a shallow depression lengthwise down each bar. Return to freezer fo r 10 min or refrigerator for 1 hr to allow pastry to rest.

Bake at 375F for 15 min until pastry is set and golden. Fill channels with lemon curd and bake additional 10 min until pastry is browned. Cool and cut into fingers.

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