Rosie Makes: St Clement’s Squares

St Clement's Squares

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.

St Clement's Squares

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.

St Clement's Squares

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.

St Clement's Squares

Mix the topping ingredients briefly, being careful not to over-whisk), then immediately pour over the baked base.

St Clement's Squares

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

St Clement's Squares

St Clement's Squares

St Clement’s Squares recipe via Delicious Magazine.

St Clement's Squares

St Clement's Squares

St Clement's Squares

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