These gently tangy lemon curd squares are the perfect treat for summer and very straightforward to make, with a buttery shortbread base and a slightly squidgy lemon curd topping. You mix together butter, flour, sugar and vanilla extract to make the shortbread, press it in to a tray then bake for 20 minutes before spreading on the (shop-bought) lemon curd and baking for another 25 mins. Dust with icing sugar and they are ready! The squares will last for a few days in a sealed container. Gorgeous.
Lemon curd squares (makes 12)
175g unsalted butter, softened in the microwave/pan
200g plain flour
75g icing sugar
1 tsp vanilla extract
200g lemon curd
Preheat the oven to 180 degrees/gas mark 4. Line a smallish square/rectangle baking tray with greaseproof paper.
To make the shortbread, mix the flour and icing sugar together in a bowl. Stir in the butter and vanilla extract then use your hands to squash it together until it resembles a dough. Press the dough evenly in to the baking tray and prick lightly with a fork. Bake in the oven for approx 20 minutes until slightly golden (the dough might be a little soft but should have set).
Gently spread over the lemon curd while the shortbread is still hot then return the tray to the oven for another approx 25 minutes, until the top is slightly golden. Set aside to cool and then dust the top with icing sugar and cut in to squares. Eat, eat , EAT!