Recipes
Lemon Curd Slice
SERVES
12 slices
COOK TIME
30 mins
PREP TIME
20 mins
DIFFICULTY
Easy
Ingredients
- pinch of salt
- ¾ cup almond meal
- 1 cup gluten free flour
- ½ cup caster sugar
- 125 g unsalted butter, diced
Topping
- 4 jumbo eggs, lightly whisked
- Zest of 1 lemon
- 1/3 cup gluten free flour
- 1 ½ cups caster sugar
- 2/3 cup lemon juice
Method
- Preheat oven to 180°C (160°C fan-forced) Lightly grease 25cm x 33cm slice pan and line with baking paper.
- Combine butter and sugar together in a food processor, pulsing until pale and creamy. Add flour, almond meal and salt pulsing until mixture starts coming together as a dough. Remove from food processor and knead gently until dough is smooth. Place in prepared pan and push mixture firmly using the back of a spoon, to create an even base. It is important the base is firm against the edges of the pan, to prevent topping escaping underneath. Bake in preheated oven for 15 minutes or until golden. Remove from oven and allow to cool slightly.
- For the topping, use an electric hand beater to beat eggs and sugar together until pale and thick. Add zest and flour, beating to combine. Slowly add lemon juice, beating slowly to combine. Carefully pour topping over base and return the pan to the oven for a further 15 minutes or until topping is set and lightly golden. Remove from the oven and allow to cool before refrigerating for at least 2 hours until firm.
- To serve, carefully place slice on a chopping board and dust with icing sugar before cutting into 12 fingers.