Swedish lemon curd shortbread squares (citronrutor)
Buttery shortbread under tangy homemade lemon curd with a crumbly oat topping, cut into neat squares.
- Time1 hr 10
- LevelMedium
- Costabout £0.21 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper.
- 2
Rub the flour, 100 g sugar, 175 g cold butter and salt together to fine crumbs, then squeeze into a dough. Press two thirds into the tin. Mix the oats into the rest and set aside.
- 3
Bake the base for 15 minutes until pale golden.
15 min - 4
Make the curd: whisk the lemon zest and juice, eggs, yolk, 150 g sugar and 60 g butter in a pan over a low heat for 8 to 10 minutes until thick enough to coat a spoon. Do not let it boil.
10 min - 5
Pour the curd over the hot base and scatter over the oat crumbs. Bake for 20 minutes until the top is golden and the curd is set.
20 min - 6
Cool in the tin, then chill for 30 minutes. Cut into 16 squares and dust with icing sugar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
