Sweet and lemony – my eldest son is a lemon “fiend” and he loves it. This recipe is ridiculously easy, it takes less than 10 minutes to get into the oven. It can be served at room temp. for lunch boxes/when having people over or a luncheon. OR, serve warm with thick whipped cream as a dessert. I usually have a jar of lemon butter/curd in the cupboard specifically to make this 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.