Oh. My. Goodness. Me! Ladies & Gentlemen, you just have to try this recipe! It’s a delight, especially if you love citrus flavours. I came across a recipe a couple of weeks ago in the June edition of the Sainsbury’s magazine that I knew I just HAD to try. It was a recipe for a Lemon Curd Tart by Eric Lanlard. Being a massive fan of the humble lemon flavour it quickly made its way onto my ‘to-do’ bake list.
And can I tell you, it most definitely did not disappoint!
It was amazing! One square was rapidly followed by a second! Forget the calories! “You only get one sit on the swing in this life so you might as well have a push“, as Mr E and my mother says!
The buttery shortbread base complemented the lemon topping beautifully. The lemon curd topping was soft and oozing in the centre and the crispy crust was almost meringue like. A winning formula if you ask me!
I loved it so much that I decided to make it again, but this time utilising the citrus taste of limes. And this version is good, almost as good as the original. It’s super easy to make, with little fuss and although it would keep well for a few days in an airtight tin, it most certainly didn’t in our household!
And just before we move onto the recipe, the flowers are there for decoration only, not for consumption 😉
So there’s no time to waste, let’s get to it and bake!
Lime Curd Squares
Time: 10 minutes hands on; plus 40-45 minutes bake time; cooling time
Adapted from: Lemon Curd Squares, found in the June 2015 edition of the Sainsbury’s magazine.
You will need:
1 x 20cm x 20cm square brownie tin.
For the shortbread base
133g plain flour
50g icing sugar, sieved
116g unsalted butter, chilled, diced
1 capful vanilla extract
For the top
2 large eggs
200g caster sugar
50g plain flour
3 – 4 tbsp. lime juice
zest of 1 lime
How to make them:
1. Pre-heat the oven to 180c / Fan 160c / Gas 4.
2. Grease and fully line the square brownie tin. The greaseproof paper projecting up the sides of the tin make the bake easier to remove.
3. Make the shortbread base. Place the flour & icing sugar into a good sized bowl. Mix together with your hands. Add the chilled, diced butter and vanilla extract. With your finger tips, rub the butter into the flour until the mixture resembles breadcrumbs. Bring the breadcrumbs together to make a thick dough. Avoid over handling the mixture.
4. Break the dough into 4 or 5 pieces and place in the lined brownie tin. With your knuckles press the dough into the tin until it is evenly dispersed and reaches the edges and corners.
5. Prick the shortbread base with a fork.
6. Place in the oven and bake for 20 minutes.
7. After 14 minutes of baking, start making the lime curd topping. Place the eggs, caster sugar, plain flour, lime juice and zest into a good sized bowl and whisk until a little frothy using a balloon whisk or electric hand held beater.
8. Once the shortbread has baked for the 20 minutes, pour the lime filling over the top whilst it is still warm. Return to the oven and bake for a further 20-25 minutes until lightly golden.
9. Remove from the oven and allow to cool in the brownie tin on a cooling rack. Remove from the tin after 10 minutes using the greaseproof paper as a handle.
10. Once fully cool, dust with sieved icing sugar. Slice into squares.