Lemon Curd Slice
Okay, are you starting to get it now?
Yes, I have a thing for lemons. It will probably come as no surprise to you then that I have always adored Lemon Slice. When I saw this Ben O’Donoghue recipe in Delicious magazine a few months back, I couldn’t resist trying a new take on an old favourite. A lemon slice with, wait for it, a crunchy almond crumble on the top. What’s not to love?
My first batch didn’t last long thanks to school holidays and a bunch of Firemen (long story), so I’m baking it again tomorrow to get another fix.
If you make your own lemon curd, take a bow, otherwise a bought one works just fine too. I used Yackandandah’s Lemon Curd for this recipe with perfect results.
LEMON CURD SLICE
1 2/3 cups (250g) plain flour
1/2 cup (75g) icing sugar, plus extra to dust
180g chilled unsalted butter, chopped
1 egg yolk
2 tbs cold milk
500g lemon curd
1/3 cup (50g) plain flour
1/2 cup (60g) almond meal
2 tbs 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 ball, 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. The original recipe calls for you to coarsely grate the pastry into the pan, then press evenly into the base to cover. Personally, I found this step a bit fiddly and I think you could easily roll it out and press it in instead. 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 (I forgot to do this!), then remove from the pan, slice into desired portions and serve.