For best results, always weigh ingredients where a weight is provided
Instructions
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.
Notes
I use an Australian 20ml tablespoon
Author: Marie
Course: Dessert, Sweets
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.