• Prep Time: 25 min
  • Cooking Time: 45 min
  • Serves: 16

Lemon Curd Slice

  • Recipe Submitted by on

 Ingredients List

  • For the Lemon Curd;
  • 2 eggs, plus 2 egg yolks
  • 3/4 cup caster sugar
  • 80g chilled unsalted butter, cubed
  • Juice and zest of 2 whole lemons
  • For the Pastry base;
  • 200g (1 1/2 cups) plain flour
  • 40g custard powder
  • 1/2 tsp baking powder
  • 100g chilled unsalted butter, cubed
  • 1 egg, lightly beaten
  • For the Crumble topping;
  • 50g (1/3 cup) plain flour
  • 60g (1/2 cup) almond meal
  • 2 Tbsp caster sugar *
  • 50g 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.

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