Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories311.8 kcal (16%)
Total Fat12 g (17%)
Carbs47.8 g (18%)
Sugars30.2 g (34%)
Protein4.5 g (9%)
Sodium25.8 mg (1%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Shortbread base:
Lemon curd topping:
Instructions
For the Shortbread base:
Step 1
Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
Step 2
Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
Step 3
Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top! Towards the end of baking, make the lemon mixture
For the lemon curd:
Step 4
Sift your flour into a large bowl, and add the sugar.
Step 5
Whisk the two together until combined!
Step 6
Add in your eggs, lemon juice and zest, and whisk until combined.
Step 7
Once the shortbread is baked, remove from the oven and pour the lemon mixture over the top.
Step 8
Return to the oven, and bake for 20-25 minutes, until the lemon mixture no longer wobbles!
Step 9
Leave to cool at room tempearture for about 2 hours, and then put in the fridge for another 2 hours to firm up.
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