Lemon Curd Crumble Bars

Lemon Curd Crumble Bars

In the height of summer, I find myself longing for one flavour – lemons. I am not a big fan of sweet treats myself, but I do like to bake something that will bring smiles to my guests.

This recipe from Waitrose (again!) combined my favourite summer flavour with a crumble topping. They are easy to make and leftovers can be kept for up to three days in an airtight container.


170g unsalted butter, cut into small cubes and chilled, plus extra for greasing
285g plain flour
75g golden caster sugar
½ tsp salt
½ tsp baking powder
1 egg yolk
1 lemon, zest
30g demerara sugar
50g jumbo oats
30g flaked almonds
30g pecans, chopped
325g jar lemon curd 


Preheat the oven to 190°C, gas mark 5; grease and line a 22cm square baking tin with parchment.

In a food processor, pulse together the butter and flour until soft crumbs form. (Alternatively, do this in a large mixing bowl, using your fingertips to rub the butter into the flour.) Stir in the caster sugar and salt, then remove 1/3 of the mixture (about 175g) and set aside in a bowl.

Add the baking powder, egg yolk and lemon zest to the remaining mixture in the food processor and continue to pulse until combined. Tip into the baking tin and press down to form an even layer.

Bake for fifteen minutes, then allow to cool for ten minutes.

Meanwhile, add the demerara sugar, oats and nuts to the reserved mixture, with ½ tbsp water. Use a cutlery knife to mix everything together – it doesn’t matter if there are some clumps.

Spread the lemon curd over the biscuit base, then top with the crumble mixture. Bake for twenty-five minutes, or until lightly golden. Remove and allow to cool completely in the tin.

To serve, use a cutlery knife to carefully ease the parchment away from the caramelised edges of the curd. Remove from the tin and slice into bars.

I thought the combination of the oaty crumble toping with the tart lemon curd was fantastic. But be warned…these are a messy treat! Robert made the mistake of using a dessert fork to tackle one. They are better eaten with fingers. Pop them on the garden table at an al fresco event this summer.

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