Reference to Preparing Yummy Lemon Curd Slice

How to get through the week with healthful but appetizing meals that will make you feel happy? This healthful, fast but tasteful Lemon Curd Slice recipe is the answer.

We hope you got insight from reading it, now let's go back to lemon curd slice recipe. You can have lemon curd slice using 14 ingredients and 0 steps. Here is how you achieve it.

To make an extraordinary Lemon Curd Slice, below are the materials required:

1. Get of Base.
2. Provide 125 g of Butter *softened.
3. Get 1/4 cup of Caster Sugar.
4. Use 1 of Egg Yolk.
5. Prepare 1 of & 1/4 cups Plain Flour.
6. Take 1/4 teaspoon of Baking Powder.
7. Take of *Note: The base can be the mix of crumbled Sweet Biscuits and melted Butter, just like the Cheesecake base, for a no-bake option.
8. You need of Lemon Curd Topping.
9. Provide 4 of Eggs.
10. Get 3/4-1 cup of Caster Sugar *according to the sweetness of the Lemon Juice.
11. Provide 4 tablespoons of Plain Flour.
12. You need 1/2 cup of Lemon Juice *You would need 3 Lemons.
13. Get of Zest of 1 Lemon *grated.
14. Provide 100 g of Butter *cut into small cubes.

After preparing the materials, next you are good to prepare your 5-star Lemon Curd Slice by following the guidances on this section:

I always make my own lemon curd but Ben says you can easily use store bought - I have never tried that though. This Lemon Crumble Slice is zesty and bright and one of the most delicious lemon curd desserts. With a shortbread base and crunchy crumble topping, this lemon slice is easy to make too. Once the base and lemon curd have cooled completely, pour the curd over the base and put into the fridge, until it's ready to serve. The lemon slices are cured in salt and sugar, creating a very interesting and versatile preserve.

Recipe : Lemon Curd Slice

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Cooking homemade Lemon Curd Slice but with a famous restaurant's flavour. Really satisfying isn't it? If you hope more friends can eat aheavenly Lemon Curd Slice without going to restaurants, don't forget to share this recipe .

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