Ginger Curd & Lemon Crumble Shortbread Bars
@bohobaker
9-12 Squares
15 minutes
45 minutes
These bars combine the warmth of ginger with the brightness of lemon, all wrapped in a buttery shortbread base and topped with golden crumble. The shortbread base is rich and melt-in-your-mouth, balancing the tangy Ginger curd perfectly. These bars are perfect for picnics, afternoon tea, or anytime you want a comforting dessert or indulgent snack.
Ingredients
blank
180g plain flour
125g unsalted butter, cold & cubed
60g caster sugar
Zest of 1 lemon
Pinch of salt
blank
250g Thursday Cottage Ginger Curd
Juice of ½ lemon (optional, for extra brightness)
blank
90g plain flour
60g rolled oats
60g light brown sugar
60g unsalted butter, cold& cubed
30g chopped crystallised ginger (optional, for extra bite)
Directions
Preheat the oven to 180C/160C (fan)/gas mark 4. Line a 20cm x 20cm square tin with baking paper.
Rub the butter into the flour, sugar, lemon zest, and salt until sandy and clumping. Press evenly into the base of the tin and prick with a fork before baking for 15 minutes.
Spread the ginger curd evenly over the warm base, drizzling the lemon juice over the top (if using).
In a bowl, rub the butter into the flour, oats, and brown sugar until crumbly with some pea-sized pieces remaining. Stir in the crystallised ginger.
Scatter the crumble over the ginger curd layer. Return the tin to the oven for 25-30 minutes, or until the crumble is golden and the curd is bubbling at the edges.
Let cool completely in the tin before slicing into squares. Keep in an airtight container and enjoy within 3 days.
Latest Recipes
Lime Marmalade Gin Drizzle Loaf
Peaches & Brie Puff Pastry Tart
