Lemon curd slice
8 - 9
PersonalPoints™ per serving
2 hr 55 min
Crushed pecan and caramel biscuits make a mouth-watering base for this citrus slice that's a perfect cuppa companion
⅓ cup(s), lightly toasted, (45g)
Reduced fat oil spread
130 g, melted
¼ cup(s), (55g)
½ cup(s), (125ml)
1 x 3 second spray(s)
- Lightly spray a 20cm square cake tin with oil. Line base and sides with baking paper.
- 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.
- 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.
To toast pistachios, preheat oven to 200°C or 180°C fan-forced. Spread pistachios on a baking tray and bake for 3–4 minutes or until toasted.