Lemon curd shortcake

Lemon curd shortcake

By
From
How to Cook Cakes
Makes
12 bars
Photographer
Peter Cassidy

Don’t worry if the surface of this shortcake looks a little haphazard before it goes in the oven. Any texture on the dough will be transformed into golden brown crispness, which looks very appetising once it is baked. You will need a 30 x 20cm shallow baking tin.

Ingredients

Quantity Ingredient
110g butter, plus extra to grease
225g self-raising flour, plus extra to dust
85g caster sugar
1 egg
1/2 teaspoon vanilla extract
4 generous tablespoons lemon curd

Method

  1. Heat the oven to 190°C. Lightly grease the baking tin.
  2. Sift the flour into a medium bowl. Cut the butter into small cubes, add to the flour and rub in gently using your fingertips, until the mixture becomes a uniform fine, pale crumb with no visible lumps of butter. Stir in the sugar.
  3. Break the egg into a small bowl and beat lightly with a fork until broken up, then beat in the vanilla. Sprinkle the egg into the crumb and, using a cutlery knife, quickly distribute it throughout. Bring the mixture together to make a soft dough.
  4. Divide the dough in half and press one half of the dough evenly into the prepared tin. Spread the lemon curd evenly over the top.
  5. Lightly flour the work surface and your hands and press the remaining half of the dough into a rectangle roughly the same size as the tin.
  6. Very gently place this rectangle of dough on the lemon curd to make a sandwich, easing the mixture out to the sides to cover the lemon curd. It doesn’t matter if there is a small gap. If the dough is too soft to lift in one piece, then place strips of it on the top of the curd and smooth the strips together with your finger. Alternatively, chill the dough in the freezer until firm and grate it over the surface of the curd.
  7. Bake in the oven for 5 minutes, then lower the oven setting to 150°C and continue to bake for 20–25 minutes until pale golden and cooked, with no grey patches.
  8. Remove from the oven and leave to cool for 10 minutes in the tin. Cut into 12 rectangles while still warm, then remove from the tin and leave to cool completely on a wire rack.
Tags:
cakes
baking
Leiths
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