Did you see the delicious homemade lemon curd I posted last week? Well that lemon curd has been used for a number of treats now. First in my Lemon Meringue Cake to celebrate Sugar Salt Magics 3rd birthday and now this Lemon Crumble Slice.
WHY I LOVE THIS LEMON CRUMBLE SLICE
DESCRIPTION
This baked treat is a shortbread cookie base, topped with lemon curd and then a crumble topping.
DIFFICULTY
Very easy. Both the cookie doughs for the top and the crumble are very simple. Lemon curd is very quick to make but you can certainly use a good quality shop bought lemon curd to make it even quicker.
MAKE AHEAD?
Yes, this Lemon Crumble Slice can be made up to a few days ahead.
STORAGE
Keep in an airtight container, in the fridge for 4-5 days.
SERVING SUGGESTIONS
These are great served just as they are and are a brilliant portable treat for a picnic.
This Lemon Crumble Slice is actually a remake of an older version I had posted many moons ago. I’ve not only changed up the recipe a little and made it even more delicious but also taken some new photos and some step by step photos to make it even easier.
HOW TO MAKE LEMON SLICE
It really is easy to make. The first step is to make that thick, crunchy shortbread base – just a matter of creaming butter and sugar together then adding everything else. You’ll press this dough out into the bottom of an 8″ x 8″ baking tin like this one and then par-bake it.
Once it has baked for a short time, just let it cool for 10 minutes before spreading over the lemon curd. You can make my version which takes less than 15 minutes or just buy a really good quality lemon curd from the grocery shop.
The crumble topping is a slightly different dough that you can use your fingers or a pastry cutter like the one above to cut the butter into the dry ingredients.
Then use a fork to mix through an egg yolk and a little lemon zest. Scatter the crumble topping over the lemon curd and bake a little longer.
The bit I love the most about this treat is, ok it tastes amazing but on top of that, I love those little jammy bits around the edges where the lemon curd caramelises a little and gets a little chewy texture to it, while the middle remains gloriously soft.
Click here to pin this recipe for later!
This Lemon Crumble Slice would be just perfect picnic food. It’s portable, bright and tangy and looks like sunshine in a cookie bar. Happy baking 🙂
More lemony treats
- Mini Lemon Meringue Pies
- Fluffy Lemon Cupcakes
- Creamy Lemon Coconut Slice
- Lemon Blueberry Frangipane Shortbread Bars
- Lemon Curd Mousse
- Easy Lemon Fudge
Ingredients
Shortbread base
- 170 g / 3/4 cup / 1 1/2 sticks unsalted butter, softened
- 75 g / 2.7oz caster (superfine) sugar
- 195 g / 1 1/2 cups / 6.9oz plain (all purp) flour
- 60 g / 2.1 oz rice flour
- 1 teaspoon vanilla extract
Filling
- 3/4 cup lemon curd
Crumble topping
- 97 g / 3/4 cup / 3.4oz plain (all purp) flour
- 1/3 cup / 35g / 1.2oz almond meal (ground almonds)
- 1/4 cup / 50g / 1.7 light brown sugar
- 85 g / 3/4 stick / 3oz unsalted butter, cold & cubed
- 1 egg yolk
- 1 teaspoon lemon zest
For best results, always weigh ingredients where a weight is provided
Instructions
For the shortbread base
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
- Sift together the flours and set aside.
- Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
- Gradually add the flours while continuing to beat on low until it comes together.
- Use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
- Bake for 20 minutes.
- Allow it to cool for 10 minutes, then spread the lemon curd over in an even layer
For the crumble topping
- Mix together the flour, almond meal and sugar, then add the butter. Use a pastry cutter, a knife or just you fingertips to gently work the butter into the dry ingredients. If you’re using your fingers, be careful not to melt the butter. It should look like very lumpy wet sand at the end.
- Add the egg yolk and lemon zest and use a fork or the same method for the last step to mix it all through the dough. Now you should have a wet dough but make sure to still leave it clumpy rather than turning it into one big smooth ball.
- Break the dough up and scatter all over the top of the lemon curd.
- Return the tin to the oven and bake for 30-35 minutes until the top is golden
Notes
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these
are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop). - I use an 8" x 8" baking tin like this one
are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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10 Comments on “Lemon Crumble Slice”
I made this again and substituted the almond meal in the top crumble for rice flour and it worked out great. Easy and tastes delicious. I also used the home made version of the lemon curd and that is a winner. Thanks Marie
I’m so happy you loved them Kim. Love, love, love the idea of using rice flour for the top – great texture! Thanks so much for dropping back to leave a review.
Made this and its delicious! Can I freeze it?
So happy you love it, Julie. Yes, it will freeze well for up to 2 months.
This slice is absouletly delicious. Love, love it. Thank you for posting this recipe.
So happy you love it, Rae. Thank you so much for trying my recipe.
This looks good. I have an allergy to almonds, can you please suggest a substitute
Thanks
Hi Kim. You can just swap the almond meal for plain flour and it will still work perfectly.
this recipe looks delicious ,im going to give it a go and make it for my sons 21 st next sat. Di
I’d love to hear how you like it 🙂