Lemon Curd Slices

After a busy few weeks which included swapping my usual food subjects for rock legends after getting my first press pit photo pass, I gladly accepted this baking request from my workmates. Although I never tried one, Eat used to sell a similar lemon curd slice and my workmates were missing them so asked me to recreate them after they found what I believe is a Bill Granger recipe.

Not the most photogenic of slices, I have again battled with the lack of light and after a brief trot round the house with the board and slices trying out the various lighting conditions settled back in my North facing kitchen.

Lemon Curd Slices Bill Granger

Lemon Curd Slices

  • Servings: 8-10
  • Print

Ingredients
250g plain flour
75g icing sugar, plus extra to dust
180g chilled unsalted butter, chopped
1 egg yolk
2 tbsp cold milk
500g lemon curd

Crumble
50g plain flour
60g ground almonds
2 tbsp caster sugar
50g chilled unsalted butter, chopped
1 egg yolk, lightly beaten

Sift the flour and icing sugar into a food processor and whiz to combine. Add butter and pulse until mixture resembles fine crumbs. Add yolk and milk, then pulse until mixture comes together in a ball. Turn out and knead briefly, then shape into a disc, cover and chill for 30 minutes. 

For the crumble, place flour, almond meal, sugar and butter in a bowl, then rub together with your fingertips until mixture resembles coarse crumbs. Stir through yolk and chill until required. 

Preheat the oven to 180°C. Grease and line a 28cm x 18cm lamington pan with baking paper, allowing plenty to overhang the sides. Coarsely grate the pastry into the pan, then press evenly into the base to cover. Prick all over with a fork, then chill for a further 15 minutes. 
Bake pastry for 30-35 minutes until golden and dry. Cool to room temperature. 

Spread lemon curd over the cooled pastry, then scatter over crumble mixture. Bake for a further 25-30 minutes until golden. Cool completely in the pan. Dust slice with icing sugar, then remove from the pan, slice and serve. 

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