Oat Topped Lemon Shortbread Bars

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Hi and thank you for dropping by. I have a delightful treat for you today, my – Oat Topped Lemon Shortbread Bars.

Oat topped lemon shortbread bars
Oat Topped Lemon Shortbread Bars

 

The other day I spotted a jar of Lemon Curd (unopened) in the cupboard. My brain started whirring with all the possibilities of how I could incorporate the Lemon Curd into my next bake. I didn’t fancy making pastry, let’s be honest, sometimes it seems like too much effort – even though it is really easy – anyhow, wasn’t feeling the pastry thing. Then I thought about a cake, but that wasn’t doing it for me either, I must’ve been having a funny day? Then I thought shortbread. But not as a biscuit, as a base. Yippee, I was finally getting somewhere. Everything good so far, shortbread base, slathered with lemon curd and then oats. Wasn’t quite sure how I was going to use them in the topping, just knew I needed oats – and that’s how these Oat Topped Lemon Shortbread Bars were born!

 

 

With the oat topping I decided to keep back a quarter of the shortbread dough and then crumble with the oats and pray that it would work – am not joking. It did! Although in all honesty, the bars were quite crumbly when I cut them up. Next time I would leave the whole tray bake intact, for at least a few hours, or even better overnight. The bars had firmed up beautifully by the next day.

 

 

Recipe : Oat Topped Lemon Shortbread Bars – makes 12

225g/8oz Unsalted Butter – room temp

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon 

1tsp Vanilla Extract

1 Large Egg Yolk – room temp

275g/10oz Plain White Flour

310g/11oz Jar Lemon Curd

175g/6oz Rolled Oats – not quick cook

Making The Shortbread Layer

Preheat the oven to 180C/160C fan, gas mark 4, 350F.

Butter and line with parchment paper a 30cm x 20cm (12″ x 8″) at least 4cm (1.5″) deep tin.

Into a large bowl whisk the butter, sugar and salt until light and fluffy.

Add the egg yolk and vanilla extract, whisk until fully incorporated.

Next add the flour and stir with a spoon until just combined.

This is how your shortbread dough should look.
This is how your shortbread dough should look.

 

Reserve a quarter of the shortbread dough (for the topping).

Using the remaining shortbread dough, press lightly into the pan, so it forms an even layer.
Using the remaining shortbread dough, press lightly into the tin, so it forms an even layer.

 

Pop the tin into the oven for 10 minutes. This will form a light crust on, but not fully cooked, the shortbread. After 10 minutes remove from the oven.

Adding The Lemon Layer

Immediately start spooning the Lemon Curd over the shortbread base
Immediately start spooning the Lemon Curd over the shortbread base.
Cover the entire shortbread base, just inside the edge.
Cover the entire shortbread base, just inside the edge.

Making And Using The Oat Crumble Topping

Set to one side whilst you make the oat topping.

Add the oats to the remaining shortbread dough.
Add the oats to the remaining shortbread dough.
Using your fingers rub the buttery shortbread dough through the oats until you have an even crumble mix.
Using your fingers rub the buttery shortbread dough through the oats until you have an even crumble mix.
Starting at one corner sprinkle the oat crumble topping...
Starting at one corner sprinkle the oat crumble topping…
...until the entire top is covered. Very gently press down on the topping to slightly compact it.
…until the entire top is covered. Very gently press down on the topping to slightly compact it.

Baking The Oat Topped Lemon Shortbread Bars

Place in the oven for 25-30 minutes, until the oat topping is golden in colour, then remove from oven.

Oat Topped Lemon Shortbread Bars - allow to cool completely in the pan.
Oat Topped Lemon Shortbread Bars – allow to cool completely in the tin.

 

Once completely cooled, cut lengthways down the middle of the bake. Then cut into bars. Remove and store in an airtight container.

Oat Topped Lemon Shortbread Bars - pre-cooking the shortbread layer ensures it is cooked through with a lovely golden bottom.
Oat Topped Lemon Shortbread Bars – pre-cooking the shortbread layer ensures it is cooked through with a lovely golden bottom.

 

I really cannot emphasise how gorgeous these Oat Topped Lemon Bars are. The buttery shortbread, topped with good, tangy, lemon curd and then the crunch from the oat crumble topping.

 

Everyone who has tried these has loved them! That’s definitely a winner in my book (or blog!!!).

Perfect for sharing!

Please let me know what you think?

Sammie x

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Sammie

Hi, I'm Sammie and I’m passionate about creating tasty recipes, both sweet and savoury that you can make at home. Every recipe is easy and fun to make and should taste like a feast without the fuss!

2 thoughts on “Oat Topped Lemon Shortbread Bars”

    1. Thank you Rachel. I have tried using shortbread a base before, but it went a bit soggy! I wasn’t thinking about that when I pre-baked the base – but it made such a difference. I’ll make sure I check out your blog.

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