Ginger Curd & Lemon Crumble Shortbread Bars

Name: Ginger Curd & Lemon Crumble Shortbread Bars
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 9-12
Ingredients: 180g plain flour; 125g unsalted butter, cold &amp; cubed; 60g caster sugar; Zest of 1 lemon; Pinch of salt; 250g Thursday Cottage Ginger Curd; Juice of ½ lemon (optional, for extra brightness); 90g plain flour; 60g rolled oats; 60g light brown sugar; 60g unsalted butter, cold&amp; cubed; 30g chopped crystallised ginger (optional, for extra bite)

Rated 5.0 stars by 1 users

Author:

@bohobaker

Servings

9-12 Squares

Prep Time

15 minutes

Cook Time

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.

Ginger Curd & Lemon Crumble Shortbread Bars

Ingredients

For the Base:

180g plain flour
125g unsalted butter, cold & cubed
60g caster sugar
Zest of 1 lemon
Pinch of salt

For the Filling

250g Thursday Cottage Ginger Curd
Juice of ½ lemon (optional, for extra brightness)

For the Crumble topping:

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.