This lemon curd slice is sweet, tangy, and incredibly quick and easy to make. The curd is homemade with fresh free-range eggs, organic grass-fed butter, and naturally sweetened with raw honey instead of refined sugar, making this a really wholesome treat to enjoy.

With protein and healthy fats from the eggs and butter, plus the natural sweetness of honey, it’s a slice that satisfies your sweet tooth with high-quality, nourishing ingredients.

Makes: 12 squares  Time: 15 minutes + overnight

Ingredients:

 Base:

• 2 packets of Leda gingernut biscuits
• 130g butter, melted

Lemon curd:

• 4 tbsp butter
• 6 eggs, room temperature
• 1 cup organic lemon juice + 2 tbsp zest (approx. 5 juicy lemons)
• 3-4 tbsp Flannerys raw honey
• 2 tsp vanilla extract

Method:

1. Line a square baking tray with baking paper.
2. In a food processor, blend up biscuits on high until they become fine and crumbled. Approx 1-minute. Add melted butter and blend until combined. Press biscuit crumb into baking tray and allow to cool in fridge.
3. Meanwhile, add all curd ingredients to a small-medium pot and whisk together over low heat. The curd will become to thicken and is ready when it has the consistency of custard, about 8-10 minutes. It is important not to rush this. If you cook it over a heat that is too hot, your curd will become lumpy.
4. Pour lemon curd over biscuit base and leave overnight in the fridge to fully cool and set.
5. Slice it up into 12 squares. Store in an airtight container in the fridge.