Zingy Lemon Curd Squares

by Peachy Palate on July 15, 2014

Zingy zesty lemon curd squares with a crumbly buttery almond flour shortbread base! Summer dessert sorted!

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I’m usually more of a chocolate dessert person…ok so I’m a chocolate person! But given the choice on a dessert menu I’ll usually go one of two ways…chocolate or ice cream, ideally both!

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Lemon is my mums thing, sorbet, ice cream, posset, mousse, tart, whichever which way it comes, a love shared with my little niece Naoise. Sometimes I create recipes purely with others in mind. Not just my friends and family but with a view to the desserts potentially being added to The Happy Pear menu, notably the new evening menu!

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I whipped these up on a whim, not really expecting a whole lot from them…but as soon as the lemon curd was made I knew I was on to a winner. It was a physical struggle not to eat heaped spoonfuls of it straight from the pot! The alluring lemon scent, the zingy lemon flavour lingering on my tongue having done an obligatory taste test, the bright yellow colour drawing me in…

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I had plans for it, otherwise it might not have made it through the night. Just as it is it would be amazing spread on some toasted sandwich bread, served up with ice cream or stirred through some coconut cream or yoghurt!

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A quick super simple, virtually no effort required grain free shortbread base. I made half the amount and wasn’t happy with the thickness. Although it might look like a little thick the lemon curd is so intense it totally balances out and makes these a little more satisfying. Stopping at one might otherwise be a problem!

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Yep I was totally won over by them! I’m not jumping on the lemon dessert bandwagon, chocolate owns my heart, but…I am all out of the chocolate bark, so lemon wins this week!

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Refreshing, light, and sure to delight the lemon lover in your life…and for those of you who aren’t quite taken by all things zingy, these will definitely steel your heart if only until you’re offered a brownie!

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Topped with a little toasted coconut to prettify, add a little texture and because coconut just goes with pretty much everything!

What’s your favourite lemony dessert?

Lemon Curd Shortbread Squares

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 45 minutes

Keywords: dessert gluten-free grain free paleo soy-free vegetarian almond meal coconut oil lemon ghee

Ingredients (9 squares)

    Shortbread Biscuit Base

    • 2 cups (200g) almond flour
    • 1 tsp vanilla extract
    • 1/4 cup (60g) ghee / coconut oil melted
    • 1-2 tbsp honey
    • 1/2 tbsp arrowroot starch
    • 1/4 tsp baking soda
    • Pinch of Himilayan rock salt

    Lemon Curd

    • 5 egg yolks (from 5 organic large eggs)
    • 1/2 cup (125ml) lemon juice
    • 1/4 cup (80g) honey
    • 5 tbsp (75g) ghee
    • 1 tsp pure vanilla extract
    • 1 tsp pure lemon extract

    Instructions

    For the base

    Blend together cold ghee or coconut oil in your food processor to a coarse crumb.

    Add in baking soda, almond flour and arrowroot starch and blitz to combine.

    With the motor running add in honey, salt and vanilla.

    Press dough in a lined greased loose bottom 6 inch square tray. Press down and spread evenly. Place in the fridge for 30 minutes before baking. Bake in a preheated oven, 140C (300F), for 10 -12 minutes, until puffed up but not browned. Allow to cool before placing the curd on top.

    For the Topping

    Whisk together all ingredients in a bowl. Pour in to a pot, slowly bring to the boil over a medium heat, reduce to a simmer and whisk continuously but not vigorously for 10 – 12 minutes until thickened. Set aside in a bowl to cool fully. Give it a whisk before spreading over the base.

    Return to the oven to bake at the same temperature for 15 minutes. Remove, cool and place in the fridge for a couple of hours or overnight before slicing in to 9 squares.

    Garnish with toasted coconut if desired.

    Will keep in the fridge in a seal tight container for up to one week.

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    { 9 comments… read them below or add one }

    sarah July 15, 2014 at 2:47 pm

    Hi, how much honey in the base? Thx

    Reply

    Peachy Palate July 15, 2014 at 6:26 pm

    Sorry updated now! 1-2 tbsp! :)

    Reply

    Nikki @ The Road to Less Cake July 15, 2014 at 2:59 pm

    I’m a chocolate fanatic as well, but sometimes I do like something more refreshing for pudding. These look lush!

    Reply

    Peachy Palate July 15, 2014 at 6:26 pm

    Thanks Nikki! Chocolate for dessert…lemon for a snack! :)

    Reply

    Ashley @ My Food N Fitness Diaries July 15, 2014 at 10:48 pm

    Oh yum! I’d definitely love these!

    Reply

    Annie @Maebells July 16, 2014 at 7:57 pm

    What a perfect little snack! I love lemon anything, so I bet these are fantastic!

    Reply

    Yum Girl July 16, 2014 at 9:11 pm

    We love your Zingy Lemon Curd Square recipe over here at Yum Goggle and would love for you to submit your fantastic photos to our site! Our policy is that if you take the time to bake and photograph something, we should feature it!

    Reply

    raja July 17, 2014 at 10:31 pm

    greetings, when do you add the almond flour?

    Reply

    Peachy Palate July 18, 2014 at 8:09 pm

    Updated now!!! Sorry!

    Reply

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