LEMON CURD CRUMBLE SLICE

If you want to really impress, serve the slice with a dollop of limoncello cream made by combining 1 cup cream, softly whipped, with 2 tablespoons limoncello liqueur and icing sugar to taste.

Ingredients:

250 grams butter, softened

180 grams sugar

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking powder

Curd filling:

1 cup water

1 cup white sugar

2 tablespoons cornflour mixed to a paste with 2 tablespoons cold water

2 egg yolks

1/4 cup lemon juice

1 teaspoon finely grated lemon zest

50 grams butter, chopped

Method:

Preheat oven to 170° C fan bake or 190° C regular.

Sift over flour and baking powder and beat on lowest setting (or mix in by hand until mixture forms clumps).

Shape dough into a smooth ball.

Break off 1/4 of the dough, wrap in plastic and chill (this will be used for the topping).

Using floured fingers, press remaining dough into a lined slice tin (about 20 cm x30 cm).

Bake 8 minutes or until just starting to set and colour.

Take from oven and set aside.

Curd:

Meanwhile, heat water and sugar in a small pot, stirring until sugar has dissolved. Add corn flour paste and simmer 2 to 3 minutes until thickened.

Remove from heat and stir in egg yolks, lemon juice, zest and butter until butter has melted. Cool 10 minutes then pour over the semi cooked base. Grate chilled dough over top and bake 20 to 25 minutes until golden and base is cooked. Cool completely in tin before cutting.

Dust with icing sugar if desired and serve with cream. Slice will keep for two to three days, stored loosely covered and in a cool place. ;Makes 12 to 16 pieces.

Recipe Jo Wilcox, NZ Gardener Garden Diary