Lemon Curd Shortbread Crumble Slice is a twist on my apricot shortbread crumble slice recipe where we take the crunchy crumble base and topping and filled with a tangy, creamy, homemade lemon curd.
I made these last Christmas!
Yes, that long ago!
I am finally posting the recipe as I wanted to sit on it a bit and make it absolutely perfect.
These bars have it all. A melt in the mouth, sweet shortbread base. This is sweet and buttery and just melts as soon as you take a bite.
Then we have the tangy, creamy, lemon curd filling that balances the sweet from the base.
Finally we have a crunchy, sweet and balanced crumble that balances the soft base and creamy filling.
These were very popular at Christmas and disappeared off the dessert table! I also loved them so much that I have made them three times since!
I hope you enjoy this Lemon Curd Shortbread Crumble Slice and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
Lemon Curd Shortbread Crumble Slice
Ingredients
Lemon Curd;
- ¾ Cup Fresh Lemon Juice
- 2 Tbsp. Zest of two Lemons
- 3 Large Eggs
- ½ Cup Sugar (100g)
- ½ Cup Butter (110g)
Shortbread;
- ½ Cup Butter, Room temperature cut into cubes (110g)
- 1 Cup All Purpose Flour (125g)
- ½ Cup Icing Sugar (60g)
- 1-2 Tbsp. Milk
Crumble;
- 110 g Butter, Melted (½ Cup)
- ½ Cup Brown Sugar (110g)
- 1 Cup All Purpose Flour (125g)
Instructions
Lemon Curd;
- In a glass bowl over medium saucepan of simmering water, whisk the eggs sugar, lemon juice and lemon zest together.
- Continue whisking over a medium to high heat while the mixture starts to thicken.
- Add the butter a piece or two at a time while whisking continuously.
- Ensure you continue whisking throughout
- Continue to cook the curd until it thickens to a pudding-like consistency (about 10 minutes).
- Remove from heat. (The curd will continue to thicken as it cools.)
- Transfer to a bowl and cover with plastic wrap, ensuring the plastic wrap touches the surface of your curd to stop it from forming a crust.
- Place in the fridge until chilled.
Shortbread and Crumble;
- While the lemon curd is cooling make the rest of the recipe.
- Preheat the oven to 180°C (350°F) and line a 9"x9" baking pan with baking paper.
- In a food processor or with a hand mixer, place the cubed butter, flour and icing sugar and pulse to fine breadcrumbs.
- Keep processing until you have a soft dough that just holds together. (Add a tablespoon of milk if the dough is too dry.)
- Press into the base of the baking pan and place in the oven for 10 minutes or until the outsides of the shortbread are a light golden colour.
- Once the base is out of the oven, spread over 1 and ½ cups of the lemon curd and make the crumble top.
- Combine the flour and brown sugar together in a bowl.
- Pour in the melted butter and mix until you have a crumble mixture.
- Sprinkle over the lemon curd and place the slice bake in the oven for another twenty minutes.
- The top and sides will be a nice golden colour when it is cooked.
- Allow to cool before slicing and serving.
Nutrition
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