Lemon Curd Slice
February 17, 2017
"From our Saturday newspaper The Weekend West and their feature of dishes for a picnic. Times are estimated and have not included chilling or freezer time."
- FOR LEMON CURD
- FOR PASTRY
- Serving Size: 1 (105.9 g)
- Calories 298.6
- Total Fat - 17.3 g
- Saturated Fat - 10.4 g
- Cholesterol - 92.2 mg
- Sodium - 155.1 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 1.6 g
- Sugars - 19.8 g
- Protein - 3.7 g
- Calcium - 25 mg
- Iron - 0.7 mg
- Vitamin C - 21.5 mg
- Thiamin - 0 mg
For the lemon curd, place all the ingredients in a bowl and then place the bowl over a saucepan of gently simmering water, ensuring bowl does not sit in the water.
Stirring the mixture, constantly, cook the curd until it thickens and when the lemon mixture has thickens, turn it into a clean bowl to cool.
Cover the whole surface with plastic film and store in the fridge.
To make the pastry, place the flour, lemon rind, butter and sugar in the bowl of a food processor and process together until crumbly.
Add the egg yolk and water and pulse into a rough paste.
Place 1/3 of the mixture in the freezer and the rest in the fridge and then after 20 minutes, roll out the larger piece and use this to line the base of a 20cm square slab tine.
Prick the pastry all over with a fork and bake in a 180C oven for 10 minutes.
Spread over 1/2 of the lemon curd and reserve the rest for another use.
Then using the coarse cutter of a grater, grate the rest of the pastry over the top of the lemon curd and return to the oven and bake until golden brown.
Cool and then lightly dust with icing sugar before cutting into fingers.
Tips & Variations
No special items needed.