Lemon curd squares

Recipe from: 4 November 2016

Ingredients 12
Servings 2
Minutes 01:30

Ingredients

Serving Change
  • Base:
  • 250
    g
    butter, at room temperature
  • 190
    ml
    icing sugar
  • 500
    ml
    cake flour
  • Filling:
  • 6
    extra ­large eggs
  • 500
    ml
    castor sugar
  • juice of 3–4 lemons [you need 160 ml (²/³ cup); finely grate the rind before squeezing]
  • 190
    ml
    cake flour
  • 100
    g
    flaked almonds (optional)
  • Optional:
  • icing sugar, for dusting
 

Method

01:30
 
Preheat the oven to 180 °C. Spray or grease a baking tray with butter.

To make the base, cream the softened  butter  and icing sugar together and add the flour to make the dough, or place all three ingredients in the bowl of a food processor and pulse to blend until just pulling  together into a dough.

Press the dough into the greased tray and keep it in the fridge until the oven has reached the correct temperature.

Bake for 25 minutes until evenly golden brown.

Turn the oven down to 150 °C.

To make the filling, beat the eggs and castor sugar well but not until fluffy.  If the eggs and castor sugar are beaten until fluffy, the cake is spongier  and light. Up to you!

Add the lemon juice, lemon rind, flour and baking powder and mix until smooth (a wire whisk works well).

Pour the filling  onto the baked crust, sprinkle over the flaked almonds if using them and bake at 150 °C for 40 minutes. The filling should be set and golden brown but it should still jiggle a little  at the touch.

Allow to cool completely before cutting into squares.

Sift over icing sugar before serving.

Extract from “Friends and Family” by Nicky Stubbs, published by Human & Rousseau.


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