Preheat oven to 375 degrees. Line 13x9x2 inch baking pan with foil, leaving about 1 inch of foil extending over the ends of pan. Grease foil, set pan aside.
In a large bowl beat butter with mixer on medium to high for 30 seconds.
Add sugar; beat until combined, scraping sides of bowl occasionally.
Add flour and baking powder; beat until just combined and mixture resembles coarse crumbs. Reserve ⅔ cups of the crumb mixture. Set aside. Press the remaining crumb mixture evenly into the bottom of the prepared pan.
Bake for 10 to 12 minutes or until top is golden. Remove from oven.
Spread lemon curd over hot crust to within ½ inch of the edges of the pan.
In a medium bowl, stir together reserved crumb mixture, coconut, white chocolate chips, and almonds. Sprinkle crumb mixture over lemon curd.
Bake for 18 to 20 minutes more or until edges are golden and topping is brown.
Cool in pan on a wire rack.
Remove bars from pan using the foil to lift bars. Place on cutting board, cut into bars.
Store, covered, in the refrigerator.