A sweet, crumbly shortbread base with zesty, set citrus curd topping. These St Clement’s Squares would make a lovely gift or a treat for yourself, made with mainly cupboard ingredients they’re simple to whip up and taste like early Spring. To make them, you will need (note: I halved the recipe and it worked just as well):
225g unsalted butter, chilled and cut into cubes
2 fresh thyme sprigs, leaves picked (optional)
100g caster sugar
325g plain flour
Icing sugar to dust
215g caster sugar
40g plain flour
Juice 2 lemons, plus finely grated zest 1/2
Juice 1 orange, plus finely grated zest 1/2
4 medium free-range eggs.
First, make the base. Preheat the oven to 180C/160C fan/Gas 4. In a food processor, pulse together the butter, thyme and sugar with a pinch of salt until the mixture is creamy. Add the flour and pulse again until it just comes together to form a dough. If you don’t have a food processor, beat the ingredients in a mixing bowl using an electric mixer until creamy, then quickly beat in the flour.
Press the dough into a 20x30cm greased and lined cake tin, then chill for 30 minutes until very cold. Prick the base all over with a fork, then bake for 20-25 minutes until golden and dry.
Mix the topping ingredients briefly, being careful not to over-whisk), then immediately pour over the baked base.
Return to the oven for another 20-25 minutes until just set, then leave to cool in the tin. Dust with icing sugar, cut into squares or rectangles and serve.
St Clement’s Squares recipe via Delicious Magazine.