This recipe first appeared in Food magazine.
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Ingredients
Base
Topping
Orvieto’s lemon curd
Method
1.Preheat the oven to 180ºC. Line a 20cm x 30cm lamington pan with baking paper.
2.Beat the butter, sugar and eggs in an electric mixer until light and fluffy. Sift the flours and stir them into the butter mixture.
3.With lightly floured hands, press the mixture evenly over the base of the prepared pan. Freeze for 15 minutes, then bake for about 15 minutes, or until lightly browned. Cool.
4.Spread the lemon curd over the cold base. Combine the topping ingredients in a medium bowl. Mix well and sprinkle over.
5.Bake in a moderate oven for about 30 minutes, or until browned, turning around halfway through the cooking. Cool the slice in the pan before cutting.
Lemon curd
6.Combine the ingredients in a heatproof bowl. Place it over a saucepan of simmering water. Cook, stirring constantly, for about 20 minutes, or until the mixture coats the back of a spoon. Remove the bowl to prevent the curd from cooking further. Cool to room temperature. Makes about 500g.
