Lemon curd slice
8
Points®
Total time: 2 hr 55 min • Prep: 15 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Crushed pecan and caramel biscuits make a mouth-watering base for this citrus slice that's a perfect cuppa companion
Ingredients
Anzac biscuits
200 g
Pistachios
⅓ cup(s), lightly toasted, (45g)
Reduced fat oil spread
130 g, melted
Egg(s)
2 medium
Egg yolk
2 medium
Caster sugar
¼ cup(s), (55g)
Lemon juice
½ cup(s), (125ml)
Cornflour
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a 20cm square cake tin with oil. Line base and sides with baking paper.
2
Place biscuits and pistachios in a food processor and process until finely chopped. Melt 50g spread in a small saucepan over low heat. Add to biscuit mixture and stir until combined. Press biscuit mixture evenly over base of prepared tin. Refrigerate for 30 minutes.
3
Whisk eggs, egg yolks and sugar in a medium saucepan until combined. Add remaining spread, juice and cornflour. Cook, stirring, over low heat for 8–10 minutes or until thickened. Pour over biscuit base and refrigerate for 2 hours or until set. Serve cut into 12 squares.
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