This divine Lemon Curd Slice starts with a pastry base. Top that with sweet and tangy homemade lemon curd. Then top that with a light scattering of crumble.
So I’ve had the horror flu for the last 2 weeks. Woe is me 🙁 My very thoughtful sis-in-law had an abundance of lemons from her lemon tree so she sent them over so that I could make some honey and lemon to drink. Who doesn’t love a hot, comforting cup of honey and lemon when they don’t feel great. Rhetorical question. I’m sure there a lots of people who don’t love it. But I do 🙂
In fact I love lemon in everything. Well ok, not everything. That would be weird but I do love a lemony dessert.
I had this brainwave to make this yummy Lemon Curd Slice that I made for Christmas gifts for our friends and family. They got top praise then so I thought I’d share it with you now. It’s based on a Ben O’Donaghue recipe by the same name. I made a slightly different base but from there up it’s essentially the same recipe.
So what this really means is that I’d embarked on the adventure of making my very own Homemade Lemon Curd. You can definitely used store bought if you prefer but when I discovered how quick and easy homemade Lemon Curd was to make, I decided there was no going back. How easy? So easy. It’s the work of minutes and you know it’s all good wholesome ingredients. No preservatives or additives. Super creamy in texture and tangy and sweet to the taste. I’ve included the recipe (which I got from taste.com.au) for that below too. Give it a go!
I know a lot of people have the same love of lemony desserts as I do, so it felt right to share this Lemon Curd Slice with you. It’s a sweet, zingy slice and super decadent but somehow also refreshing. It’s so complex 🙂 And sunshiny too. Just what we need when it’s raining outside. It fits in perfectly for afternoon tea or as a not-too-heavy dessert to follow dinner.
So without further ado, go forth and bake.
Lemon Curd Slice
For the Lemon Curd
- 2 eggs
- 2 egg yolks
- 3/4 cup caster sugar
- 80 g chilled unsalted butter , cubed
- Juice and zest of 2 whole lemons
For the pastry base
- 200 g (1 1/2 cups) plain flour
- 40 g custard powder
- 1/2 teaspoon baking powder
- 100 g chilled unsalted butter , cubed
- 1 egg , lightly beaten
For the Crumble Topping
- 50 g (1/3 cup) plain flour
- 60 g (1/2 cup) almond meal
- 2 tablespoon caster (superfine) sugar see notes
- 50 g chilled unsalted butter , cubed
- 1 egg yolk , lightly beaten
Start with the Lemon Curd
In a saucepan, whisk together the egg yolks and sugar until smooth and a little creamy. Add the butter, juice and zest and place the saucepan over low heat. Stir or whisk constantly until thickened (this takes about 6-7 minutes). Strain through a sieve into a jar. Cool in the fridge.
Preheat the oven to 170C. Grease and line a 18x28cm lamington pan with baking paper.
For the Crumble Topping
Mix together the flour, almond meals and sugar in a bowl. Use your fingertips to rub the butter into the flour mix until it resembles course breadcrumbs, then mix through the egg yolk. Place in the fridge until your ready to use it.
For the Pastry Base
Sift together the flour, custard powder and baking powder. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs. Mix in the egg to make a soft dough. Press the dough into the prepared pan and bake for 15 minutes until golden.
After removing the base from the oven, allow it to cool for a few minutes.
Pour the lemon curd over the cooled base and smooth out. Crumble the topping mix all over the lemon curd. Place it back in the oven for 25-30 minutes.
I use an Australian 20ml tablespoon