Lemon Lunchbox Slice

A few tips to help you find success with this recipe:

• Try to rub the butter into the flour as much as possible; the more like fine breadcrumbs it is, the more smooth and evenly textured your base will turn out
• If you are pressed for time, use a food processor to make fine breadcrumbs for the butter and flour mixture by pulsing them together, then simply pulse the eggs into the mixture until well mixed and can be formed into a dough – adding a bit of water if required
• Recipe says to constantly whisk the lemon curd mixture but if you forget this or the mixture get lumpy keep calm, take it off the heat and vigorously whisk – in most cases this will fix it otherwise, start again.
• Get the eggs and butter ready in a side dish before heating the curd mixture. This is so that when the mixture thickens you can quickly incorporate in the egg yolks – you could end up with scrambled eggs if there is delay between adding the eggs and whisking them into a piping hot mixture.
• For a cleaner feel to this slice, roll out the base between two pieces of non-stick paper then add to tin. Or you could even use a glass jar to press out the dough. Personally I like to press the base in using my fingers for a rustic look.
• If choosing to freeze many portions in one box, I like to separate layers of this slice with non baking paper to make it easier to remove a single portion once frozen – sometimes the curd sticks to piece beside it and it can get a little messy to pry apart once they are frozen together.
• If you like a gooey treat then feel free to slice straight form the oven. However, it is much easier to slice a handle without making a mess if you cool the slice in the fridge for at least an hour or overnight before cutting.