Betty's easy lemon crumble slice
Original recipe is by Sophie Gray "fill the tin" cookbook, but has been altered to suit our families size and love of lemon.
3 cself raising flour
1 1/3 csugar
5 1/2 ozsoftened butter (150 grams)
3eggs at room temp.
1 1/2 - 2 cprepared lemon curd/butter (homemade or store bought)
How to Make Betty's easy lemon crumble slice
- Pre-heat oven to 375oF/180oC. Well grease and line a large 27 x 27 cm pan (10.5" x 10.5") pan and set aside.
- In a large bowl, beat the sugar, flour and butter until it looks like breadcrumbs. Add the eggs and beat to combine, it will look like big fat breadcrumbs - this is correct.
- Tip 2/3 of the mixture (or there abouts) into the pan and flatten evenly out using your fingers. Tip the prepared lemon curd/butter over the base (we always use 2 cups of lemon butter/curd due to liking a more gooey centre and extra lemon flavour). Use your fingers to crumble the remaining dough on top - as evenly as you can.
- Bake in the prepared oven for about 35- 40 minutes, it should look just golden on on top. Cool in the tin. Remove and slice into squares and store in an air tight container.