Lemon Curd and Berry Shortbread Squares

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 cup lemon curd
• 1 cup fresh mixed berries
• 1 tablespoon granulated sugar

Steps

1. 1 Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper.
2. 2 In a large bowl, cream together butter and powdered sugar until smooth.
3. 3 Gradually mix in flour until dough forms. Press two-thirds of the dough into the prepared pan.
4. 4 Bake for 15 minutes or until edges are lightly golden.
5. 5 Spread lemon curd over the hot base. Top with berries and sprinkle with granulated sugar.
6. 6 Crumble remaining dough over the top.
7. 7 Return to oven and bake for another 15 minutes, or until golden brown.
8. 8 Cool completely before cutting into squares.

Equipment

• 8x8 inch baking pan
• parchment paper
• mixing bowls

Variations

• Add a layer of dark chocolate ganache for a richer treat.
• Swap mixed berries for just raspberries or blueberries.

Substitutions

• Substitute lemon curd with lime curd for a tropical twist.

Pairings

• Serve alongside a fruit salad.
• Great with a scoop of vanilla ice cream on the side.

Nutrition

Tips

• Use fresh berries for the best flavor and appearance.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Freezing: Freezes well for up to 2 months. Thaw at room temperature before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of Earl Grey tea for an afternoon delight.

FAQ