food for thought

by michelle

lemon curd slice

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Lemon tart has always been a favourite, especially when it’s really tangy. This slice is simply a square version.

Preheat your oven to 200℃ (400℉) and grease a 23cm (9″) square cake tin. In a food processor combine 2½ cups of flour, ¾ of a cup of powdered confectioner’s sugar and 225g (8oz) of butter cut into pieces. If your butter is unsalted add ½ a teaspoon of salt. Process until the mixture is a fine crumb consistency. If you don’t have a food processor this can be done with a pastry cutter or by hand. Press the mixture into the prepared tin covering the base and sides and bake in the oven for 20 minutes or until the edges are beginning to brown. Remove from the oven and reduce the oven temperature to 160℃ (315℉). Meanwhile whisk 6 large eggs with 2 cups of sugar until smooth. Stir in 1½ cups of lemon juice (you can taste as you go and decide how much you like) and 3 tablespoons of grated lemon rind. Lastly, fold in ½ a cup of flour until smooth. Pour this mixture into the hot crust and bake for approximately 40 minutes or until the curd is set. Allow to cool before cutting.

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Written by michelle picker

March 5, 2013 at 10:33 am

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