Lemon Curd Shortbread bars - Easy - Easy Peasy Lemon Squeezy

5 from 19 votes

Lemon Curd Shortbread bars - Easy

Lemon Curd Shortbread Bars, very easy to make and deliciously rich, crumbly and tangy.

Course cake, Dessert

Cuisine English

Keyword cake, lemon cake, lemon shortbread, Shortbread, slice

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 244kcal

Pre-heat your oven to 160C (fan) / 180C / 350F / Gas 4
Grease and line your baking tin with baking paper
In a large bowl, add your flour and cubed fridge temperature butter, rub the butter into the flour with your finger tips until it resembles breadcrumbs (you can use a food processor on pulse)
Next stir in your caster sugar
Tip half of the mix into your prepared baking tin and using a metal spoon press down and smooth
Open your jar of lemon curd and using a teaspoon stir to loosen. Then dot the lemon curd over the base to form an even layer. (Do not drag the lemon curd over the base else it will lift the shortbread)
Next zest your lemon over the surface of the lemon curd - distribute evenly
Finally tip the remaining half of your shortbread mix over the lemon curd and cover the filling (I find using a teaspoon to do this gives an even layer). You do not need to press it down
Bake in your pre-heated oven for approximately 35-40 minutes - it should be a light golden brown (and it should smell delicious)
Leave to cool in the tin overnight if possible, before slicing. This will help it firm up and makes it so much easier to slice!

*** Nutritional information is approximate and thus intended as a guide