Lemon Curd Shortbread Squares
Delicious tangy lemon curd on a snappy and satisfying shortbread.Easy and quick to make up.
Ingredients
Lemon Curd
- 1/2 cup sugar
- 1 egg
- 1/4 cup melted butter
- 1/ cup Lemon Juice
- zest from 1 lemon can use ½ tsp true lemon crystals instead
Shortbread
- 1 1/2 cups flour
- 1/3 cup sugar
- 1/2 cup plus 2 tbsp butter at room temperature
- ⅛ tsp salt
Instructions
Lemon Curd
- In a saucepan whisk together the sugar and the egg until smooth.
- Stir in the melted butter, lemon juice, and lemon zest and cook on low-medium heat, stirring often.
- Stir and cook until the lemon curd glaze thickens, about 15 – 20 minutes. Do not let boil.
- Move curd to another container to cool completely.
Shortbread Crust
- Preheat your oven to 375 degrees.
- Line an 8-inch square baking dish with parchment paper, making sure to leave some overhang so you can pull the square easily out once it’s done baking.
- In a bowl whisk together the flour, sugar and salt.
- Add the butter, and with a pasty cutter or your hands, work the butter into the flour until it is a crumbly dough.
- Measure out about 2 tablespoons of the dough for the crumble topping, and refrigerate.
- Then press the remaining dough into the baking pan.
- Put the pan into the freezer for about 10 minutes to make the dough firm.
- Then bake the dough for 15 minutes.
- Remove from the oven and spread on the lemon curd, making sure to leave a border about a ¼ inch wide.
- Crumble on the 2 tbsp of remaining refrigerated dough.
- Return the squares to the oven and bake for about 20 minutes, or until the edges are golden brown.
- Let the baked square cool for at least 20 minutes, then using the parchment overhang lift it out of the pan and cut into squares.
- Sprinkle with powdered sugar if desired.
