Lemon curd slices

Lemon curd slices

By
From
Citrus
Makes
12–18
Photographer
Mowie Kay

These hark back to my school days. More or less every day we had a variation on a pastry- or shortbread-based slice – bananas with jam and custard, gypsy tart, the hated cornflakes one – and then these. I make these to go in the children’s lunchboxes as a special treat. You can use any kind of curd here as well as adding different spices to the crumble mix – I love ground ginger with lime curd.

Ingredients

Quantity Ingredient

For the shortbread

Quantity Ingredient
250g plain flour, plus 2 tablespoons
75g icing sugar
A pinch salt
200g butter, chilled and diced, plus 2 tablespoons
2 tablespoons milk
1 egg yolk
1 quantity Lemon curd

For the crumble topping

Quantity Ingredient
100g plain flour, (or 50/50 flour and ground almonds)
25g caster sugar
A pinch salt
50g butter
1 egg yolk

Method

  1. For the shortbread, put the flour, icing sugar and salt in a bowl or food processor and either rub in or process with the butter until resembling breadcrumbs. Add the milk and egg yolk and bring the dough together into a ball. Flatten out a little, then wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
  2. Roll out the chilled dough and use it to line a 30 x 20cm Swiss roll or brownie tin. Chill for a further 15 minutes. Preheat the oven to 180°C.
  3. Prod the shortbread all over with a fork then bake for around 20 minutes until lightly golden.
  4. For the crumble topping, mix the flour, sugar and salt together, then rub in the butter. Lightly mix in the egg yolk – this will allow the mixture to clump together a little, which is exactly what you need here. Remove the shortbread from the oven and spread the lemon curd over as evenly as you can. Sprinkle the topping over the lemon curd.
  5. Return to the oven to bake for a further 20 minutes until the crumble topping is golden brown. Cool slightly before you cut into slices.
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