Lemon Curd Butter Crumble

I just love lemon curd. I spread it on toast, coat it on top of my pancakes, and make cakes and cookies with it. I also eat it by the spoon full. Hey, don’t judge!  You know you do it! There are also spoons full of cookie dough, Nutella and icing too! One of the many perks of being the baker, eh?

Out of all the many delicious and creative ways I utilize the culinary demi-god that is lemon curd; my favorite is this butter crumble I make. This butter crumble was actually an accident. I meant to make more of a tart pie but made the dough to dry and decided to improvise. Then out of the oven came this yummy addition to my recipe book. Mistakes are always such great tools for learning new things!

This lemon curd butter crumble is a one size fits all dish. I eat it as breakfast with my coffee, as a snack and as dessert. This crumble is not overly sweet either. It’s rich with all the butter but the lemon does the talking and carries the dish, instead of the sugar.

For this recipe I used a store bought lemon curd from Trader Joes. You can use a store bought lemon curd that you like or make your own!

INGREDIENTS:

1 3/4 cups flour

1/2 cup sugar

1 teaspoon baking powder

1 egg

1 egg yolk

1/2 cup + 2 tablespoons butter softened

3/4 cup lemon curd

INSTRUCTIONS:

In a large bowl, gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces.

Mix together. At this point turn mixture onto a slightly floured surface and work the mixture to form dough. Keep adding extra flour if the dough feels too soft or too wet. Remember, we want this on the dryer end to get that nice crumble texture.

Wrap in plastic and refrigerate overnight. Remove from fridge and knead the dough. You want it all breaking apart and not really sticking together well. Grab a handful and place to the side.

Take the larger dough and place into a greased pie dish and start smashing it evenly with a fork for a nice thick bottom crust.

Evenly spread the lemon curd on top of the crust then crumble up the left over dough on top.

Bake in pre heated oven at 350° (180°) for 30-35 minutes or until golden.