Lemon Curd Shortbread Crumble Slice is a variation of an apricot crumble slice that swaps the apricot filling for a tangy, homemade lemon curd. The recipe combines a tender, buttery shortbread base, a creamy lemon curd center and a crunchy crumble topping for balanced texture and bright citrus flavour.
I first made these at Christmas and have perfected the method since—now I’m sharing the updated recipe.
The bars offer three distinct layers: a melt-in-the-mouth shortbread base, a smooth and zesty lemon curd, and a sweet, crunchy crumble topping. Each layer plays its part to create a well-balanced slice that’s rich but bright.
The shortbread base is sweet and buttery, soft but structured enough to hold the curd. The lemon curd is silky and tangy, cutting through the richness of the shortbread. The crumble topping adds a toasty crunch and a hint of caramelised sweetness from brown sugar.
These slices were very popular at the holiday table and have become a favourite I make repeatedly. They keep well refrigerated and can be sliced for afternoon tea, dessert platters or as a portable snack.
I hope you enjoy this Lemon Curd Shortbread Crumble Slice. If you try the recipe, please leave a rating and share your results in the comments. I love seeing photos and feedback from readers.
Print Recipe
Lemon Curd Shortbread Crumble Slice
Ingredients
Lemon Curd;
- ¾ Cup Fresh Lemon Juice
- 2 Tbsp. Zest of two Lemons
- 3 Large Eggs
- ½ Cup Sugar (100g)
- ½ Cup Butter (110g)
Shortbread;
- ½ Cup Butter, room temperature, cut into cubes (110g)
- 1 Cup All purpose flour (125g)
- ½ Cup Icing sugar (60g)
- 1-2 Tbsp. Milk (if needed)
Crumble;
- 110 g Butter, melted (½ Cup)
- ½ Cup Brown sugar (110g)
- 1 Cup All purpose flour (125g)
Instructions
Lemon Curd;
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Set a heatproof bowl over a pan of simmering water. Whisk together the eggs, sugar, lemon juice and lemon zest.
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Whisk continuously over medium–high heat as the mixture warms and begins to thicken.
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Add the butter in small pieces while whisking until fully incorporated.
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Cook until the curd reaches a pudding-like thickness, about 10 minutes. Remove from heat—it will continue to thicken as it cools.
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Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin forming. Chill until cold.
Shortbread and Crumble;
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While the curd cools, preheat oven to 180°C (350°F) and line a 9″x9″ (23cm) square pan with baking paper.
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In a food processor or with a mixer, combine cubed butter, flour and icing sugar. Pulse until the mixture resembles fine breadcrumbs and comes together into a soft dough—add 1 tablespoon milk if too dry.
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Press the shortbread dough into the base of the prepared pan and bake for about 10 minutes, until the edges are lightly golden.
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Spread 1½ cups of the chilled lemon curd evenly over the baked base.
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To make the crumble topping, combine flour and brown sugar in a bowl, pour in the melted butter and mix until crumbly.
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Sprinkle the crumble evenly over the curd and bake for another 20 minutes, until the top and edges are golden.
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Allow the slice to cool completely before cutting into squares and serving.
Nutrition
