I sometimes like to empty my pantry completely, just to see what is lurking forgotten and unloved in its deeper recesses. A little while ago I discovered a lone jar of home made lemon curd sitting there, waiting patiently for me to find a use for it. It has been there for well over a year.
It was perfect by the way, testament to the efficiency of proper preparation of both curd and jar. Fortuitously, a few days before that I found this recipe in a copy of a Waitrose food magazine, so I knew exactly how to use it.
This morning, I began a new batch of lemon curd – because by popular demand I have to make these again…
170g unsalted butter, cut into small cubes and chilled, plus extra for greasing
285g plain flour
75g golden caster sugar
½ tsp salt
½ tsp baking powder
1 egg yolk
the zest of 1 lemon
30g demerara sugar
50g jumbo oats
30g flaked almonds
30g pecans, chopped
325g jar lemon curd
Preheat the oven to 190°C/ Gas 5.
Grease and line a 22cm square baking tin with parchment. In a food processor, pulse together the butter and flour until soft crumbs form. Stir in the caster sugar and salt, then remove 1 /3 of the mixture (about 175g) and set aside in a bowl.
Add the baking powder, egg yolk and lemon zest to the remaining mixture in the food processor and continue to pulse until combined. Tip into the baking tin and press down to form an even layer. Bake for 15 minutes, then allow to cool for 10 minutes.
Meanwhile, add the demerara sugar, oats and nuts to the reserved mixture, with ½ tbsp water. Use a cutlery knife to mix everything together – it doesn’t matter if there are some clumps.
Spread the lemon curd over the biscuit base, then top with the crumble mixture. Bake for 20-25 minutes, or until lightly golden. Remove and allow to cool completely in the tin.
To serve, use a cutlery knife to carefully ease the parchment away from the caramelised edges of the curd. Remove from the tin and slice into bars.
These can be stored in an airtight container for up to 3 days – though in my house we tend to skip the container and store it in our bellies…