Lemon Curd & Almond Butter Slice

Serves make 1 tray

Time 1 hour

Ingredients

Lemon Curd

2 egg yolks

¼ cup castor sugar

Juice of ½ lemon

Zest of 1 lemon

50g butter, softened

Batter

2 whole eggs

100g unsalted butter, softened

¾ cup castor sugar

1 tsp almond essence

½ cup almond meal

1 cup plain flour

Zest of ¼ lemon

Almond flakes, topping

Coconut flakes, topping

Method

Preheat the oven to 175°C. Line an 8x8 baking tray with baking paper.

For the batter, combine all batter ingredients in a bowl. Gently stir to combine until it turns to a thick consistency. Pour the batter onto the baking tray and spread evenly.

In another bowl, combine the egg yolks, sugar, lemon juice and zest. 

Meanwhile, add water to a small saucepan and bring to a boil. Ensure the bowl is large enough to sit on the saucepan. 

Place the bowl on the saucepan above the gently simmering water. Whisk around until it’s firm and frothy. Allow the mixture to cool down slightly but still warm, then whisk in the butter. Pour the mixture over the batter and smooth it around. 

Sprinkle almond and coconut on top. Bake for 35-45 minutes or until the top is golden brown.

Serve and enjoy!