Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust

Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust

from bakingwithblondie.com
15 servings

A Luscious Lemon Bar Sheet Cake with a zesty homemade Lemon Curd, Shortbread Crust on bottom, and a tasty lemon buttercream.

Ingredients

  • 3 cups shortbread cookie powder (11-15oz pulsed into a powder and then 3 cups measured out)
  • 5 Tablespoons unsalted butter (melted )
  • 1 pinch salt
  • zest of 1 fresh lemon (about 1 Tablespoon)
  • 3/4 cup buttermilk (room temperature )
  • 2/3 cup sour cream (room temperature )
  • 3 whole eggs (room temperature )
  • 1 egg white (room temperature )
  • 1 Tablespoon vanilla
  • 1 teaspoon lemon extract (optional )
  • 1/3 cup vegetable oil
  • 1/4 cup all purpose flour
  • 1 15.25oz Box Lemon Cake Mix (Duncan Hines is preferred)
  • 3 egg yolks
  • 1 whole egg
  • 3/4 cup granulated sugar
  • 1/2 cup lemon juice
  • zest of 2 lemons (about 2 Tablespoons worth)
  • 4 Tablespoons unsalted butter
  • 1 1/2 cup unsalted butter (left out of fridge for 15 minutes or so1 teaspoon lemon extract)
  • 1 Tablespoon vanilla
  • 1 pinch salt
  • 1 teaspoon lemon extract (I used PK Lemon Drop Elixir)
  • 1/4 cup heavy cream
  • 6-7 cups powdered sugar
  • 1 drop yellow gel coloring
  • 1 cup shortbread cookies (crumbled to sprinkle on top )

Directions

  1. 1

    Prep a 9x13 sheet pan with a swipe of shortening and dust of flour to prevent sticking. Preheat the oven to 325 degrees. Set aside.

  2. 2

    In a medium saucepan over medium heat, stir together the yolks, sugar, juice, and zest. Whisk together as the mixture begins to thicken, about 6 minutes. Curd should be thickening, and will be thick enough to coat the back of a spoon.

  3. 3

    In a stand mixer fitted with a paddle attachment, whip up butter for about a minute until light and fluffy. Scrape down the sides of the bowl.

  4. 4

    Add 1 1/2 cups of buttercream to a piping bag fitted with a 1M piping tip, set aside.