Last week I tried the Lemon Curd Crumble Slice. It was a hit with my colleagues but I wasn’t too sure of the recipe. I found this recipe and I am happier with the results! It has a lovely firm base, filled with tangy lemon curd and topped with some crumble and flaked almonds. Lemon curd or lemon butter means the same thing.
250g unsalted butter, softened at room temperature
1/2 cup (110g) caster sugar
2 teaspoons vanilla extract
2/3 cup (80g) ground almond
2 cups (300g) plain flour
1 jar (approximately 350g) lemon curd / lemon butter
1/2 cup (40g) flaked almonds
Preheat oven to 200°C (180°C fan forced). Line a 26cm x 32cm (8 inch x 10 inch) swiss roll tin with baking paper.
Cream butter and sugar with an electric mixer until light and fluffy. Add vanilla. Than add ground almonds and flour, mix until well combined.
Press two-thirds of the pastry evenly over the base of the prepared tin. You may need to sprinkle some flour on your fingers and on the pastry as it may be slightly sticky. Place the remaining pastry in the fridge.
Bake base for about 12 to 15 minutes or until browned lightly. Cool slightly before spreading lemon curd over the base. Crumble reserved pastry over the lemon curd, top with flaked almonds.
Bake slice for 25 minutes or until browned. Cool in pan before removing the slice to cut into fingers. Dust with icing sugar.