Friday, 4 August 2017

Lemon Curd & Chocolate Shortbread Bars

It's rare to find excess chocolate in this household, but when we had some the other week I had to make something new with it. Combining it with lemon was unexpected, but well worth it.

The key these bars being so good is how crumbly and delicate the shortbread is. The addition of cream and an egg yolk is truly noticeable. If, however, you don't have them to hand, the recipe will still work very well. This chocolate shortbread is most definitely moreish just on its own - with a wonderful zing from the lemon curd, it is transformed. You get this light, easy to eat bar, with a real chocolatey taste before a fresh taste of lemon freshens your taste buds.

You'll be having a bite of these bars in no time with this recipe.



110g butter
60g sugar
1 tbsp cream
1 small egg yolk
110g plain flour
20g cocoa powder

Lemon curd
1 whole egg
3 medium egg yolks (70g)
3 lemons, zested and juiced
170g caster sugar
85g butter

  • For the shortbread, mix all the shortbread ingredients together until combined and comes together in a ball.
  • Press into a lined 18cm/18cm tin. Bake at 160°C for 15-18 minutes. 
  • Whilst the shortbread bakes it's time to make the lemon curd. 
  • For the curd, whisk together the egg, the egg yolks and the sugar. Add the lemon zest and juice, followed by the butter. 
  • Whisk over a bain marie. Constantly moving the mixture from the edges to ensure even cooking. You will notice it thickening, wait until it starts to leave a trail and remove from the heat. 
  • Pass the curd through a sieve to remove any zest or pips. Leave to one side. 
  • Remove the shortbread from the oven. Pour over the lemon curd whilst hot, then smooth out. 
  • Bake once again for 5-8 minutes until fully set. Remove from the oven and leave to cool. 
  • Once cool trim the edges and portion. 
  • Top with a dredging of icing sugar before serving. 


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