Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 07/05/24. See terms.
Join now
Photo of Lemon curd slice by WW

Lemon curd slice

8
Points®
Total Time
2 hr 55 min
Prep
15 min
Cook
10 min
Serves
12
Difficulty
Moderate
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.

Notes

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.

You might like

You might like