Lemon Curd Shortbread Crumble Slice

Lemon curd crumble slice on white background.

4.67 from 24 votes

Lemon Curd Shortbread Crumble Slice is a twist on my apricot crumble slice recipe where we take the crunchy crumble base and topping and filled with a tangy, creamy, homemade lemon curd.

Prep Time40

Cook Time30

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Servings: Slices

Calories: 320kcal

Author: Emma Burton

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)

Metric - US Conventional

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