Lemon Curd Crumble SlicePRINT RECIPE
This Lemon Curd Crumble Slice is zesty and bright and one of the most delicious lemon curd desserts. This is a great dish to make using ingredients you’ll likely already have in your pantry for a quick, sweet afternoon treat.
- 4 cups white flour, sifted
- 1 1/3 cups caster sugar
- 372 grams unsalted butter, melted
- 1 pottle (420 gm) Anathoth Farm Lemon Curd
- Icing sugar, optional, for dusting
Preheat oven to 180 fan bake
Line and grease a 20cm x 30cm slice tin, set aside.
In a large bowl, add the flour, sugar, and butter and mix well.
Take half the mixture and press down into the tin. Make sure the top is pretty even here so it cooks evenly.
Place in the fridge for 10 minutes.
Take from the fridge and place in the oven. Cook for 20-25 minutes until a light golden brown.
Set aside to cool.
Once cool, take your lemon curd and spread over the base in an even layer.
Take the remaining crumble mixture and sprinkle this over the lemon curd layer. Clumps are good as this makes for good crumble.
Cook for a further 35-40 minutes until golden brown.
Leave the slice to cool in the tin before removing.
Dust with icing sugar (if using) and cut into slices.