Description
These Lemon Curd Slices feature a buttery shortcrust base topped with a tangy, creamy lemon curd filling. Baked to perfection and chilled until set, these slices are refreshingly zesty and perfect for a light dessert or afternoon treat. The recipe yields 16 perfectly portioned bars with a delicate balance of sweet and tart flavors.
Ingredients
Shortcrust Base
- 170 g unsalted butter (room temperature)
- 70 g caster sugar
- 200 g plain flour
Lemon Curd Filling
- 4 medium lemons (zest and juice, strained)
- 200 g caster sugar
- 120 g unsalted butter (cubed)
- 3 large eggs plus 1 extra egg yolk
Topping (Optional)
- 2 tbsp icing sugar
- Extra lemon slices for decoration (optional)
Instructions
- Preheat and Prepare Tin: Preheat your oven to 175°C (160°C fan). Lightly grease an 8 x 8 inch square baking tin and line it with baking paper, leaving plenty of overhang to help remove the bars later.
- Make the Shortcrust Base: In a mixing bowl, beat the butter and sugar together using an electric mixer for about 2 minutes until well combined. Add the plain flour and mix on low speed just until incorporated. Transfer the dough to the prepared tin and press firmly and evenly into the base, using the back of a spoon or your hands. Bake in the oven for 15 to 18 minutes until pale golden. If the surface becomes uneven or bubbly, gently press it flat with the bottom of a measuring cup or spoon while still warm. Reduce oven temperature to 160°C (150°C fan).
- Prepare Lemon Curd: Place a heatproof bowl over a pan of gently simmering water. Add the strained lemon juice, lemon zest, caster sugar, and butter. Stir frequently until all the butter melts. Lightly beat the eggs and extra egg yolk in a separate jug, then slowly pour into the lemon mixture while stirring continuously. Continue stirring until the mixture thickens and coats the back of a spoon, about 5 to 10 minutes. Remove from heat.
- Assemble and Bake: Pour the lemon curd evenly over the pre-baked shortcrust base. Return the tin to the oven and bake for 15 to 20 minutes until the edges begin to bubble and the center has a gentle wobble like firm jelly. Remove from the oven and let cool completely at room temperature.
- Chill and Serve: Once cooled, transfer the slices to the refrigerator and chill for at least two hours, ideally overnight, to fully set. To serve, lift the lemon curd square block out of the tin using the baking paper overhang. Carefully peel off the paper and slice into 16 squares using a hot, clean knife for smooth cuts. Dust with icing sugar and decorate with lemon slices if desired.
Notes
- For best results, chill the slices overnight to ensure the lemon curd is fully set.
- Use fresh lemon juice and zest for the brightest flavor.
- Running the knife under hot water and wiping between cuts will prevent sticking and create clean slices.
- You can adjust the sugar level if you prefer less sweetness.
- Store leftovers in the refrigerator and consume within 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
