T hese curd-filled treats split the difference between lemon bars and lemon poppy seed cake, with a shortbread-like crust and crumbly streusel topping studded with poppy seeds. If you don’t feel like making homemade lemon curd, store-bought works perfectly, or substitute thick fruit jam or marmalade.

Lemon Poppy Seed Bars

Ingredients:

• 1 cup/228 grams unsalted butter , at room temperature, plus more for the pan

• 2/3 cup/130 grams sugar

• 3/4 teaspoon fine sea salt

• Finely grated zest of 2 lemons

• 2 teaspoons pure vanilla extract (or 1/4 teaspoon almond extract )

• 2 1/4 cups/270 grams all-purpose flour

• 2 tablespoons poppy seeds

• 1 cup/240 grams lemon curd , homemade or store-bought

Directions:

Heat oven to 350 degrees. Butter an 8-inch square metal baking

See Full Page