Hungarian crumble

Recipe from: 6/10/1999 12:00:00 AM
Ingredients 13
Servings 30


  • 2
    juice and finely grated peel of lemons
  • 3
    extra-large eggs
  • 250
  • 65
    butter or margarine
  • 190
    castor sugar
  • 750
    cake floor
  • 10
    baking powder
  • 180
    cold butter
  • 2
    large eggs, beaten
  • 2
    vanilla essence
  • 15


30-40 min
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.

Read more on: bake  |  fruit

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