Lemon curd squares
Lemon curd on shortbread topped with a crunchy layer of toasted almonds – heavenly!
Makes 36 squares Preparation: 35 minutes Cooking time: about 1 hour Oven temperature: 180°C
• 250ml (140g) cake flour
• 125ml (65g) icing sugar, sifted
• 180g cold butter
• 1 egg
• 30ml milk
• 5ml vanilla essence
LEMON CURD
• 6 egg yolks, beaten
• 250ml (200g) sugar
• 125ml lemon juice
• zest of 1 lemon
• 125g butter, melted
CRUMBLE TOPPING
• 125ml (70g) cake flour
• 125ml almond flakes
• 40ml (35g) castor sugar
• 50g butter
1 Make the lemon curd Beat the egg yolks and sugar together in a microwave-safe mixing bowl; then whisk in the lemon juice, zest and the butter until well blended. Microwave for 1 minute at a time (beat well after each minute) until the mixture is thick and smooth – this usually takes about 6–10 minutes, depending on your microwave.
2 Spoon the mixture into a shallow bowl so that it can cool quickly. The curd can be stored in a sterilised jar in the fridge for up to two weeks if you don’t plan to use it immediately.
3 Preheat the oven. Line a 20 x 20cm baking pan with baking paper. Sift the flour and icing sugar together for the shortbread layer; rub the butter into this until it resembles coarse breadcrumbs. Add the egg and milk, and knead until the ingredients just come together. Now press firmly in an even layer in the prepared pan. Prick the dough all over with a fork and bake for about 25–30 minutes until lightly browned and just cooked. Allow to cool slightly.
4 Crumble the topping ingredients until they resemble coarse breadcrumbs.
5 Spoon the cooled lemon curd on top of the baked shortbread layer and spread evenly, then sprinkle the crumbed topping over and press down lightly; bake for about 25–30 minutes. The curd will caramelise around the edges. Let it cool in the pan, then cut into small squares.