Name: Hungarian crumble
Cook time: 40 min
Total time: 40 min
Yield: 30 servings
Cuisine: Bake
Ingredients: lemon curd; 2.00 lemon zest and juice; 3.00 eggs extra-large; 250.00 ml sugar; 65.00 ml butter or margerine; 190.00 ml castor sugar; 750.00 ml flour cake; 10.00 ml Baking powder; 180.00 g butter cold; 2.00 eggs large, beaten; 2.00 ml vanilla essence; 15.00 ml water

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Ingredients (12)

	lemon curd
2.00	lemon — zest and juice
3.00	eggs — extra-large
250.00 ml	sugar
65.00 ml	butter — or margerine

CRUST

190.00 ml	castor sugar
750.00 ml	flour — cake
10.00 ml	Baking powder
180.00 g	butter — cold
2.00	eggs — large, beaten
2.00 ml	vanilla — essence
15.00 ml	water

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Method:

Prepare the lemon curd. Heat the juice and peel together until hot. Mix the eggs and sugar and add the juice and peel. Put in the top of a double boiler (a glass dish – over a pot of boiling water will also work but make sure the water doesn’t touch the bottom of the dish). Allow the water to simmer while stirring the lemon mixture continuously. Heat the mixture until thickened and cooked through. Add the butter and stir until melted. Pour into a mixing bowl and put n the fridge to firm. Preheat the oven to 180 ºC and spray a 20 x 23 cm baking dish with non-stick cooking spray, or grease tightly with butter. Mix the castor sugar, flour and baking powder together. Grate the butter and rub in with the fingertips until well mixed. Beat the eggs and vanilla essence together and add. Mix to a soft but firm dough. Add water as required. Cool for about 20 minutes until stiff. Press about two thirds of the dough into the prepared baking dish. Spread the lemon curd over the dough. Grate the remaining dough on top of the lemon curd and bake for 30-40 minutes until cooked and straw-coloured. Allow to cool before cutting into squares.
Makes about 30 squares.