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Lemon Bar Sheet Cake with Lemon Curd and Shortbread Crust
Ingredients
  • LEMON 9×13 SHEET CAKE WITH SHORTBREAD CRUST
  •  
  • 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)
  • ¾ cup buttermilk, room temperature
  • ⅔ cup sour cream, room temperature
  • 3 whole eggs, room temperature
  • 1 egg white, room temperature
  • 1 Tablespoon vanilla
  • 1 teaspoon lemon extract, optional
  • ⅓ cup vegetable oil
  • ¼ cup all purpose flour
  • 1 15.25oz Box Lemon Cake Mix (Duncan Hines is preferred)
  •  
  • LEMON CURD
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  • 3 egg yolks
  • 1 whole egg
  • ¾ cup granulated sugar
  • ½ cup lemon juice
  • zest of 2 lemons (about 2 Tablespoons worth)
  • 4 Tablespoons unsalted butter
  •  
  • LEMON BUTTERCREAM
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  • 1 ½ 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
  • ¼ cup heavy cream
  • 6 to 7 cups powdered sugar
  • 1 drop yellow gel coloring
  •  
  • SHORTBREAD CRUMBLE
  •  
  • 1 cup shortbread cookies, crumbled to sprinkle on top
  •  
  • Equipment
  •  
  • 9×13 sheet cake pan
  •  
  • Wilton 1M piping tip
  •  
  • Offset Icing Spatula or Cake Scraper
  •  
  • Lemon Zester/Juicer
  •  
  • Piping Bag or squeeze bottle for curd
  •  
  • food processor
Steps
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