Hi and thank you for dropping by. I have a delightful treat for you today, my – 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 Oat Topped Lemon Shortbread Bars had firmed up beautifully by the next day.
Recipe : Makes 12 bars
225g/8oz Unsalted Butter – room temp
150g/5oz Caster Sugar
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
Method : Preheat oven to 185C/170C fan
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.
Reserve a quarter of the shortbread dough (for the topping).
Pop the tin into the oven for 10 minutes. This will form a light crust on, but not fully cook, the shortbread. After 10 minutes remove from the oven.
Set to one side whilst you make the oat topping.
Place in the oven for 25-30 minutes, until the oat topping is golden in colour, then remove from oven.
Once completely cooled, cut lengthways down the middle of the bake. Then cut into bars. Remove and store in an airtight container.
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?