Lemon Curd Crumble Bars
These super easy to make Lemon Curd Crumble Bars only require a few ingredients, yet taste utterly divine. They are the perfect balance of sweet and tart with plenty of flavour!
Servings 9
Ingredients
- 2 sticks (226g) unsalted butter/vegan butter, at room temperature
- 2/3 cup (132g) caster sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 1/4 cups (315g) plain/all-purpose flour
- 2/3 jar (around 210g) lemon curd
Instructions
- Preheat the oven to 160C/325F and spray an 8x8 inch square pan with cooking spray. Then place a strip of grease proof paper across the pan with enough over hang to life the bars out. I usually then spray the bottom with cooking spray again and then place another strip from back to front, so there are four bits of overhang to lift the bars out.
- Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy. This will take around 2 minutes on medium-high speed.
- Add in the vanilla, salt and plain flour, scraping down the sides as necessary. Mix on low until the dough starts to form. It will go crumbly, but as you keep going it will come together into one large lump.
- Place 3/4 of the dough into your prepared pan and press into a level, smooth layer. Place in the oven for 15 minutes until slightly puffy and the edges look set.
- Spoon the lemon curd onto the hot base and gently spread until the shortbread base is covered. Crumble the remaining 1/4 of your shortbread dough on top of the lemon curd. It's totally fine if the lemon curd isn't completely covered, in fact that's what you're looking for.
- Place back in the oven for 27-32 minutes until the top is ever so slightly golden and the lemon curd is bubbling.
- Leave to cool completely in the pan, before gently lifting the bars out and transferring to a cutting board. Slice into 9-12 bars and enjoy.
- Lemon Curd Crumble Bars will keep in an airtight container, at room temperature, for 4 days.