Lemon Curd Crumble Slice
(courtesy of NZ House and Garden magazine, November 2011)
If you want to really impress, serve this slice with a dollop of limoncello cream made by combining 1 cup cream, softly whipped, with 2 tablespoons limoncello liqueur and icing sugar to taste.

250g butter, softened 180g sugar 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking powder Curd filling: 1 cup water 1 cup white sugar 2 tablespoons cornflour mixed to a paste with 2 tablespoons cold water 2 egg yolks ¼ cup lemon juice 1 teaspoon finely grated lemon zest 50g butter, chopped

Preheat oven to 170°C fanbake or 190°C regular. Cream butter, sugar and vanilla until pale and fluffy. Sift over flour and baking powder and beat on lowest setting (or mix in by hand) until mixture forms clumps.

Shape dough into a smooth ball. Break off a quarter of the dough, wrap in plastic and chill (this will be used for the topping). Using floured fingers, press remaining dough into a lined slice tin (about 20cm x 30cm). Bake 8 minutes or until just starting to set and colour. Take from oven and set aside.

Curd: Meanwhile, heat water and sugar in a small pot, stirring until sugar has dissolved. Add cornflour paste and simmer 2-3 minutes until thickened.

Remove from heat and stir in egg yolks, lemon juice, zest and butter until butter has melted. Cool 10 minutes then pour over the semi-cooked base. Grate chilled dough over top and bake 20-25 minutes until golden and base is cooked. Cool completely in tin before cutting.

Dust with icing sugar if desired and serve with cream – see above. (We also garnished our slice with candied lemon slices bought from Nosh in Auckland.)

Slice will keep for 2-3 days, stored loosely covered and in a cool place. Makes 12-16 pieces