A colleague made some delicious homemade lime butter from the limes I have her. So, I made this lemon curd slice using the lime butter instead. Delicious and tangy! The shortbread base is firm topped with gooey curd and crunchy crumble.
1 2/3 cups (250g) plain flour
1/2 cup (75g) icing sugar
180g unsalted butter
2 tablespoons milk
400 to 500g jar lemon curd
1/3 cup (50g) plain flour
1/2 cup (60g) ground almond
2 tablespoons caster sugar
50g unsalted butter
Place 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 shape into a ball, cover and chill for 30 minutes.
For the crumble, place flour, almond meal, sugar and butter into a food processor, whiz until the mixture resembles coarse crumbs. Chill until required.
Preheat the oven to 180°C. Line a slice tin (18cm x 28cm) with baking paper. Roll the pastry for the base out and or press the dough into the prepared tin. Chill for a further 15 minutes.
Bake pastry for 30-35 minutes until golden and dry.
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. Remove and cut slice into fingers. Dust slice with icing sugar.