Lemon curd squares
Makes 12 large squares | prep 20 mins | total time
Lemon curd squares
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Makes 12 large squares | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
326Kcal
Fat
14gr
Saturates
8gr
Carbs
46gr
Sugars
31gr
Fibre
1gr
Protein
4gr
Salt
0.7gr
Ingredients
- 175g cold unsalted butter, cut into small pieces, plus extra for greasing
- 200g plain flour
- 75g icing sugar, plus extra for dusting
- 1 tsp vanilla extract
For the lemon filling:
- 3 large eggs
- 300g caster sugar
- 3 tbsp plain flour
- 4 tbsp lemon juice
Step by step
Get ahead
The squares will keep for up to 5 days; store in an airtight container in a cool place.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 21cm x 31cm traybake tin with a little butter and base-line with baking paper.
- To make the shortbread, mix the flour and icing sugar together in a bowl. Rub in the butter and vanilla extract until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then pat it into the base of the prepared tin. Prick the dough lightly with a fork, and bake in the preheated oven for 20 minutes until slightly golden.
- While the shortbread base is baking, make the lemon filling. Whisk the eggs, caster sugar, flour and lemon juice until frothy, using an electric hand whisk. Remove the shortbread base from the oven after it has baked for 20 minutes and pour the lemon mixture over while it is still hot.
- Return the tin to the oven for an additional 20-25 minutes or until the top is light golden brown. Set aside to cool on a wire rack.
- Dust the top with icing sugar and cut into rough squares.
These sweet slices have a subtle lemon taste. Simply add more lemon zest for extra zing!
