Introduction
Shortbread bars with a tangy lemon curd topping are a delightful treat that perfectly balances sweetness with tartness. These bars are not only easy to make but also impressive enough to serve at gatherings or enjoy as a personal indulgence. By utilizing simple ingredients, you can create a luscious dessert that will have everyone asking for seconds.
Detailed Ingredients with measures
Shortbread Base
– 3/4 cup plain flour (all purpose flour)
– 1/4 cup rice flour (or cornstarch/cornflour)
– 1/2 cup icing sugar / powdered sugar, sifted
– 1/4 tsp salt
– 110g / 1 stick unsalted butter, cold, cut into 1cm / 1/2″ cubes
Lemon Curd Topping
– 3 large eggs (55-60g/2oz each)
– 1 cup caster sugar / super-fine sugar (sub regular sugar)
– 2 tbsp plain flour (all purpose flour)
– 1 tbsp lemon zest (do this before juicing)
– 1/2 cup lemon juice (2 – 3 lemons)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour (plus chilling time)
Yield: 16 squares
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 180C/350F (160C for fan mode). Prepare a 20cm/8″ square tin by spraying it with oil and lining it with baking or parchment paper, allowing some overhang for easy removal later.
Make the Shortbread Base
In a food processor fitted with the standard “S” blade, combine the Shortbread Base ingredients: 3/4 cup plain flour, 1/4 cup rice flour (or cornstarch/cornflour), 1/2 cup sifted icing sugar, and 1/4 tsp salt. Pulse the mixture 5 to 10 times until the consistency resembles sand. If you don’t have a food processor, use your fingertips to rub the cold, cubed butter into the dry ingredients until crumbly.
Press the Base
Pour the crumbly mixture into the prepared tin. Spread it evenly and press firmly into the base, making sure to push it right up to the edges. Use a flat object to help pack it in tightly.
Bake the Base
Bake the shortbread base in the preheated oven for 20 minutes, or until the edges are golden and the center is lightly golden as well. Remove from the oven, but do not allow it to cool; immediately proceed to the next step.
Prepare the Lemon Curd Topping
While the base is baking, combine the Lemon Curd Topping ingredients in a bowl: 3 large eggs, 1 cup caster sugar, 2 tbsp plain flour, 1 tbsp lemon zest, and 1/2 cup lemon juice. Whisk together until fully combined.
Pour and Bake the Lemon Curd
Once the base is out of the oven, pour the lemon curd mixture onto the hot base. Return to the oven and bake for an additional 20 minutes, or until the topping is set but still slightly soft.
Cool and Slice
After baking, remove the dish from the oven and allow it to cool on the counter for 1 hour. Then, transfer it to the fridge and allow it to chill for at least 2 hours. Once set, slice into 16 squares.
Dust and Serve
Before serving, dust the squares with icing sugar (confectioners’ sugar) for an added touch. Enjoy!
Notes
Rice flour
Using rice flour in the base gives it the traditional crumbly shortbread texture. Cornflour or cornstarch can be substituted for a slightly different “melt in your mouth” texture. Both options are delicious.
Base Making
If you don’t have a food processor, you can still achieve the crumbly texture by using your fingers to rub the butter into the dry ingredients.
Storage
After chilling and setting, the squares can be kept at room temperature if stored in a cool pantry. Otherwise, refrigerate them and allow them to come to room temperature before serving. They can last for up to 5 days.
Nutrition
The nutrition information is based on one slice from the 16 squares that this recipe yields.
Cook techniques
Food Processor Technique
Using a food processor is efficient for achieving the sandy texture needed for the shortbread base. Pulse the ingredients together until the mixture resembles wet sand.
Pressing Technique
When forming the shortbread base in the tin, use a flat surface or the bottom of a measuring cup to press the mixture firmly into the edges for a uniform thickness.
Baking Technique
Bake the shortbread base until it turns golden on the edges and pale golden in the center, which typically takes about 20 minutes.
Whisking Technique
Whisk the lemon curd topping ingredients together until fully combined to ensure a smooth, lump-free mixture.
Layering Technique
Pour the lemon curd onto the baked shortbread base while it’s still hot to create a seamless layer between the two components.
Cooling Technique
Allow the baked mixture to cool on the counter for an hour before refrigerating it for at least two hours to set properly.
Slicing Technique
After chilling, slice into squares with a sharp knife for clean edges. Dust with icing sugar before serving for an elegant finish.
FAQ
Can I use regular sugar instead of caster sugar?
Yes, regular sugar can be used in place of caster sugar, though it may not dissolve as easily.
What can I substitute for rice flour?
You can substitute rice flour with cornstarch or cornflour, which will still give a nice texture to the shortbread base.
How long does it take for the lemon curd to set?
The lemon curd should bake for about 20 minutes or until it is set but still soft.
How should I store the lemon bars?
Once chilled and set, you can keep them at room temperature in a cool pantry or in the fridge, bringing them to room temperature before serving.
How long do the lemon bars last?
They can last for up to 5 days when properly stored.
Conclusion
These delightful lemon squares combine a crumbly shortbread base with a zesty lemon curd topping, creating a perfect balance of sweetness and tang. With simple ingredients and easy preparation, they make for an excellent dessert or snack that can be enjoyed by all.
Variations on Shortbread Base
Experiment with different flours such as almond flour or oat flour for a gluten-free version. Consider adding spices like cinnamon or nutmeg for a warm, aromatic twist.
Citrus Curd Alternatives
Try substituting lemon juice with lime, orange, or grapefruit for various flavor profiles. Each citrus brings its own unique taste, making the dessert versatile and refreshing.
Additional Toppings
Top the lemon squares with fresh berries, coconut flakes, or a dollop of whipped cream to enhance their presentation and taste. A drizzle of chocolate or caramel sauce could also add an indulgent touch.
Serving Suggestions
Serve the lemon squares with a scoop of vanilla ice cream or alongside a cup of herbal tea for a delightful afternoon treat.
Storage Tips
These squares can be frozen for a longer shelf life; simply wrap them tightly in plastic wrap and place them in an airtight container. Allow them to thaw at room temperature before serving.
