Indulge in the delightful flavors of my Lemon Coffee Cake with a buttery shortbread crust, zesty lemon curd, and a heavenly coffee crumble! 
Perfect for a cozy weekend treat or a special occasion. Let’s bake up some joy!
Ingredients:
• Shortbread Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup unsalted butter, cold and cubed
• Lemon Curd Filling:
• 1 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• Coffee Crumble Topping:
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 2 tablespoons finely ground coffee
• 1/4 cup unsalted butter, cold and cubed
Directions:
. Preheat your oven to 350°F (175°C) and grease a square baking pan.
. In a food processor, combine the shortbread crust ingredients until it forms a crumbly dough. Press it into the bottom of the prepared pan and bake for 15 minutes, or until golden.
. For the lemon curd, whisk together sugar, melted butter, eggs, lemon juice, and zest in a bowl. Pour the mixture over the baked crust and bake for an additional 20 minutes, or until set.
. Meanwhile, prepare the coffee crumble by combining flour, brown sugar, and ground coffee. Cut in the cold butter until it resembles coarse crumbs.
. Sprinkle the coffee crumble over the partially baked lemon layer and return to the oven for another 15-20 minutes, or until the top is golden and the coffee crumble is crispy.
. Allow the lemon coffee cake to cool completely before cutting into squares.
Serve and enjoy the perfect blend of citrusy
