Thursday, 27 April 2017
125 grams butter, soft
3/4 cup icing sugar
3/4 cup self raising flour
1 cup plain flour
350 grams lemon curd
50 mls lemon juice
200 mls thickened cream
1 1/2 tablespoons gelatine
1/4 cup boiling water
preheat oven to 180 c. line a 9 x 13 inch baking dish with baking paper, over hanging edges on long side.
using an electric mixer, cream the butter and icing sugar.
add the egg and beat until combined.
stir in flours.
press into bottom of baking dish.
cook for 20 -25 minutes until just browning. cool completely.
when the base is cold......mix the lemon curd and juice together in a microwave safe small bowl. microwave for approx. 40 seconds until warm.
stir the gelatine into the boiling water until dissolved.
stir the dissolved gelatin into the lemon curd. cool to room temp.
using an electric mixer, whip the cream until stiff.
whisk the lemon mix into the cream then spread over the base.
refrigerate until set. approx. 2 hours.
cut into squares to serve. dust with icing sugar and lighty grated lemon rind if desired.