Ah lemon curd, an old favourite of mine. I find myself going back to you over and over again. It’s almost like we’re drawn to each other, aren’t we?
Let’s not call it an obsession. If you look through the blog archives, you’ll have noticed that I used lemon curd in these crepes and these mini cheesecakes and I modified it to produce this passionfruit curd that I coincidentally also served with shortbread. Huh, strange.
This time I decided to switch it up a bit by cutting my bars into triangles because that’s so mainstream, move with the times guys! The non uniform size looks edgy and adds a new dimension to the basic lemon bars that we have come to know and love from the neighbourhood granny. These make a lovely addition to your 4 o’clock tea, but can also be served as a light dessert by giving it a quick burst in the microwave and serving with a dollop of cream or a big scoop of ice cream. Winning.
Shortbread Lemon Curd Bars
- 3 cups plain flour
- 1 cup icing sugar, plus extra for dusting
- 1 and ½ cups softened butter
- 3 tbsp rolled oats, uncooked
- 2 cups homemade lemon curd, or storebought is fine too
Preheat your oven to 180°C/350°F. Grease an 8×8 baking pan and line with parchment paper. In a large bowl, sift together the flour and icing sugar. Rub the butter into the dry mixture until you have a soft crumbly dough. Reserve 1 cup of the mixture, and dump the rest into the baking pan and press down into an even layer. Prick all over with a fork and bake 15 minutes or until it has just started turning golden brown.
Meanwhile, add the oats to the reserved shortbread and rub into the mixture. Once the base is done baking, remove from the oven and spread the lemon curd over the surface in an even layer. Layer on top with the remaining shortbread mixture. Bake for another 40 minutes, or until the top is golden brown. Remove from the oven and let cool completely before dusting with icing sugar and serving. Enjoy!
Everybody always talks about whether pancakes or waffles are better. Nobody ever bothers to include crepes in the equation. The answer became obvious to me this week: crepes would always win. Crepes have the flexibility of an Olympic gymnast. Breakfast or dessert, sweet or savoury, hot or cold, crepes have got your back. The French scored a huge W with these guys, and you’d be surprised how simple it is to get a hotel worthy breakfast on your table in less than 30 minutes.
Also I have a new YouTube video up and these babies make a sneak feature! I just happened to be shooting these crepes before getting the idea to get up and film this video. No planned outline, no script, this is pure freestyle. Make sure to like and subscribe to my channel!
Easy Peasy Lemon Crepes makes 12 crepes
1 cup flour
300 ml milk
2 tbsp melted butter + extra for cooking
½ tsp salt
2 tbsp castor sugar
2 tbsp lemon juice
about ½ cup lemon curd, homemade or storebought
optional: ¼ cup icing sugar for dusting
- Add the flour to a large bowl and make a well in the centre. Add half of the milk, and use a wooden spoon to gently draw the flour into the milk, mixing it in bit by bit until you have a thick dough. Stir the eggs into the mixture before adding the melted butter, salt, castor sugar and lemon juice. Continue stirring whilst you gradually pour in the rest of milk. The mixture should be runny*.
- Heat a large non stick pan on high and brush the pan with some of the extra melted butter. Be careful not to over-grease the pan because then the crepes won’t spread properly. Add a ladle-full (about 3 tbsp) of batter to the hot pan and tip the sides of the pan so that the batter spreads evenly. When the edges of the crepe start to curl up, use a spatula (or your fingers) to gently flip the crepe over. Reserve to a plate and keep warm in the oven. Repeat until you’ve used up all the crepe batter.
- To serve, dollop a tablespoon of lemon curd onto a crepe and spread evenly, leaving a ¼ inch border around the edges of the crepe. Fold the crepe in half, then in half again. Dust with icing sugar and serve warm or at room temperature.
*The original recipe called for resting the crepe batter for at least an hour before cooking. I can honestly tell you that I did try this and did not notice a considerable difference between the rested batter and unrested batter. In any case, who would want to wait 1 hour to have crepes?!