These super easy to make Lemon Curd Crumble Bars only require a few ingredients, yet taste utterly divine. They are the perfect balance of sweet and tart with plenty of flavour!
Hiya everyone, hope you had a good weekend! Today I’m sharing with you these awesome Lemon Curd Crumble Bars. They only require a few ingredients and they are super simple to make.
Before we talk about these Lemon Curd Crumble Bars, let’s talk about the weekend. Is it just me, or do you feel like when the weather starts improving, you actually have more motivation to get sh*t done? We were out pruning our garden… well I say pruning. I don’t have a freaking clue what I’m doing,. My house is death to all plants, so I waved around some secateurs hahaha!!
We also built our garden table and chairs! In our last house, we didn’t really have space for a table set as our patio was tiny and it was mostly grass. We’re also preparing for my 30th birthday because, currently anyway, restrictions are meant to change here a week or so before my birthday! So, we’ll be allowed 6 people in our gardens. We’re having a garden pizza party, but looked set to sit on the floor unless we could get a table and chairs!
On Friday, I went to my Ehlers-Danlos specialist. She cracked my neck as I’d been having real problems with being able to hold my own head up. It was also causing an awful lot of headaches and migraines. When I tell you the sound made both me and my husband feel sick. Jeeeeeez. It didn’t hurt at all, it was just a shock. I have so much more movement now and it has released an awful lot of tension. My muscles were so sore on Saturday, so I just rested and had a heat pad on.
I still have some neck pain, but it’s not the same. Before it was nerve pain and mechanical, whereas now, it’s my actual cervical spine. It’s highly probable that I have some instability there as everything moves too much and gets over exerted. I’m trying super hard to keep my head back, so my spine stays neutral. I have a tendency to lean forward a lot.
I also have bone spurs in my feet and plantar fasciitis along with some papules along my heels. It’s so fascinating finding out more and more about my body. Also finding out things I’ve had for years were all pointing towards EDS is fascinating too. I have this thing where it feels like I have a stone inside my foot. It will flare up from time to time and I won’t be able to weight bare. I had no clue what it was until now, but now I know it’s bone spurs!
NOW, LET’S TALK ABOUT THESE LEMON CURD CRUMBLE BARS…
I absolutely adore Lemon Curd and am always trying to find ways to add it to my bakes. You could of course make your own lemon curd, but the jarred stuff speeds up this bake and tastes just as good!
There are a few steps to this recipe and it takes a while to bake, but it’s not complex at all. It’s just the fact you need to bake the base a little before you put the topping on.
I made a simple shortbread recipe by mixing butter, sugar, vanilla and flour. I then split it. 3/4 of the dough went into an 8×8 inch square pan and I reserved the final 1/4 for later.
After the base bakes for 15 minutes, the next step in these Lemon Curd Crumble Bars is to spread the lemon curd over the baked base.
I crumbled the last bit of dough onto the lemon curd and placed back in the oven for 30 minutes. Once the top is lightly golden and the lemon curd is bubbling, they’re ready.
Now, these will be molten hot when they come out of the oven, so they definitely need to cool before you touch them. Once cool, transfer to a cutting board and slice into 9-12 bars.
Like this recipe? Here are some others you may enjoy!
Lemon Curd Crumble Bars
- 2 sticks (226g) unsalted butter/vegan butter, at room temperature
- 2/3 cup (132g) caster sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 1/4 cups (315g) plain/all-purpose flour
- 2/3 jar (around 210g) lemon curd
- Preheat the oven to 160C/325F and spray an 8×8 inch square pan with cooking spray. Then place a strip of grease proof paper across the pan with enough over hang to life the bars out. I usually then spray the bottom with cooking spray again and then place another strip from back to front, so there are four bits of overhang to lift the bars out.
- Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy. This will take around 2 minutes on medium-high speed.
- Add in the vanilla, salt and plain flour, scraping down the sides as necessary. Mix on low until the dough starts to form. It will go crumbly, but as you keep going it will come together into one large lump.
- Place 3/4 of the dough into your prepared pan and press into a level, smooth layer. Place in the oven for 15 minutes until slightly puffy and the edges look set.
- Spoon the lemon curd onto the hot base and gently spread until the shortbread base is covered. Crumble the remaining 1/4 of your shortbread dough on top of the lemon curd. It's totally fine if the lemon curd isn't completely covered, in fact that's what you're looking for.
- Place back in the oven for 27-32 minutes until the top is ever so slightly golden and the lemon curd is bubbling.
- Leave to cool completely in the pan, before gently lifting the bars out and transferring to a cutting board. Slice into 9-12 bars and enjoy.
- Lemon Curd Crumble Bars will keep in an airtight container, at room temperature, for 4 days.