Shirl’s List of Ways to use Lemon Curd: Lemon Curd & Sablé Breton Bars
This is a follow-up to my last post: Lemon Curd (3.09.15). Since I made a large batch of Lemon Curd in the process of creating that post, I was motivated to create something new to show an example of one way to use it. A flash of inspiration produced Lemon Curd & Sablé Breton Bars.
For the crust, I turned to Sablé Breton. Sablé means, literally, sand in French. Breton is a Celtic language spoken, along with French, in Brittany, which is where this recipe originates. If you put these two things together, you have Sablé Breton, which is a buttery, sandy-textured French version of shortbread cookies, sometimes referred to as Breton Biscuits. In addition to using this dough for cookies, it is a favorite of mine and of many other pastry chefs, to use for dessert bases or tart shells, so it seemed like a perfect choice for the crust of a pan of Lemon Curd Bars. I like it here, not only for the wonderful flavor and texture that it provides, but also because it is so easy to cut neatly into bars.
Since Lemon Curd has such an intensely lemon flavor, I chose to make the curd layer half as thick and the crust layer twice as thick as Classic Lemon Bars. This is so a bite will be a nice balance of crust and filling and won’t overwhelm you with too much tartness.
These bars are like a blank canvas, in that you can garnish them in many different ways. I chose two ways to top them off: toasted coconut flakes (chips) or Italian Meringue “kisses”. If you are short on time, just a dusting of powdered sugar is fine, or leave them plain to show off the bright yellow curd.
Of course, Lemon Curd & Sablé Breton Bars are only one of a myriad of ways to use Lemon Curd. Below is a list of over a dozen options which I hope will inspire you to make a big batch of the ever-versatile Lemon Curd: