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Shortbread and Lemon Curd Bars

Makes 12 bars


  • 65g butter
  • 30g caster sugar
  • 90g plain flour
  • 1 jar lemon curd
  • 200g of white chocolate

Step 1

Heat the oven to 190C/375F/Gas 5. Cream together the butter and sugar in a mixing bowl. Slowly mix in the flour then using your hands, knead the mix together into a smooth ball. On a lightly floured work surface roll out the dough to ½ cm thickness. Use the metal cutter to cut out rectangles from the dough and place on a greased baking tray slightly spaced apart. Bake in the oven for 15-20 minutes or until pale golden brown colour and leave on tray for 10 minutes before transferring to cooling rack until completely cool.

Step 2

Melt and temper the chocolate in a bain-marie. Stir the chocolate until nearly melted then remove the bowl from the heat and carry on stirring until completely melted. Spoon enough melted chocolate into each mould to cover all sides with a thin layer. Using a small brush may help to distribute the chocolate evenly.

Step 3

Allow to cool and harden at room temperature, then transfer to a fridge to harden fully. You may need to add another layer of chocolate to ensure it is thick enough. Once the second layer is set, spread a generous layer of lemon curd into the mould with the back of a teaspoon and then place a shortbread rectangle on top.

Step 4

Spread more melted chocolate over the top to seal in the biscuit and smooth out with a spatula. Allow to cool at room temperature then in the fridge again. Carefully remove the bars from the moulds and trim with a knife.