Ingredients
Base and Crumble Topping
- 295 g plain flour (all purpose flour) (2 ¼ cups / 10.4 oz)
- ⅔ cup white sugar (134 g / ~4 ¾ oz)
- ½ teaspoon salt
- 200 g unsalted butter, cold (7 oz), divided 30 g and 170 g (1 oz and 6 oz)
Filling
- 1 cup lemon curd (260 g / ~9 ¼ oz / 250 ml)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (160°C fan forced) or 350°F. Line an 8-inch square baking tin with baking paper to prevent sticking and for easy removal.
- Melt Butter: Melt 30 g (approximately 1 oz or 2 tablespoons) of the butter gently until just melted. Set it aside to cool slightly while preparing the other ingredients.
- Mix Dry Ingredients: In a large bowl, whisk together the plain flour, white sugar, and salt to evenly combine.
- Incorporate Cold Butter: Using the large side of a box grater, grate the remaining 170 g (6 oz) of cold butter directly into the flour mixture. Then gently work it in with your fingertips or a pastry blender until the mixture resembles coarse breadcrumbs with small pieces of butter remaining.
- Add Melted Butter: Stir the melted butter into the crumbly mixture using a fork and your hands until well combined. You should be able to squeeze the mixture into a clump, though it will remain somewhat crumbly.
- Divide Mixture: Set aside one third of this dough mixture for the topping, and press the remaining two thirds firmly into the base of your prepared baking pan, forming an even layer.
- Bake Base: Bake the base in your preheated oven for 20 minutes until set.
- Cool and Add Filling: Allow the base to cool for 10 minutes. Then, spread the lemon curd evenly over the baked base.
- Add Crumble Topping: Crumble the reserved one third of the dough mixture over the lemon curd layer evenly.
- Final Bake: Return the pan to the oven and bake for a further 25-30 minutes, or until the top turns just golden brown.
- Cool and Serve: Let the bars cool in the tin for at least 30 minutes; you can then leave them to cool completely in the tin or transfer to a wire rack by lifting out with the baking paper for serving.
- Enjoy and Share: Take a moment to leave a comment and rating to share your thoughts about this delightful treat.
Notes
- Using cold butter grated into the flour mixture ensures a crumbly shortbread texture.
- The lemon curd layer should be evenly spread but not too thick to prevent sogginess.
- Allow the bars to cool completely for clean cutting and firmer texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For extra zestiness, add a teaspoon of finely grated lemon zest to the flour mixture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
