Excuse the double dip on the lemon front. My flatmate Lucy brought home lemons from her Mum's lemon tree last weekend. They are gloriously juicy lemons. She knew I would do something with them.

And something I did with them indeed.

I am digging the lemon curd. I forget how much I miss it over the year when I am down here in Dunedin. I probably make it once a fortnight back home during the summer.

This is such an easy slice. And freezes very well. Perfect for beach picnics. Or for making in advance for your best friends wedding reception :P

In an ideal world you want to make this recipe in a tin smaller than 20x30cm. I used a 20x30cm tin and did a 1.5 recipe of the base and in my opinion it is too basesy. So just imagine this slice with a few millimetres less base. The other alternative now that I think about it is to sprinkle more base mixture on the top. Usually I leave a quarter of the mix for sprinkling but I think half would be better.

Ok so forget everything I just blabbed on about and follow the following instructions (I've figured it out!). Sorry for using you as a mental thought process tracker.

So other than the patience required to make the lemon curd, this slice is suuuuper easy. You don't even need an electric mixer (although I did use my stand mixer because I love any excuse to turn that thing on). I even juiced my lemons using my food processor. How on earth did I live before these marvellous appliances??

Anyway I got this recipe from the Epsom Girls Grammar School fundraiser cookbook (not that I went to EGGs!! gasp!!) but I think it originally is an Annabel Langbein recipe. But lets be honest here. Curd recipes aren't exactly top secret and the base only has four ingredients . .

Make the curd the night or a few hours before so that it has time to cool down before applying to the base.

Lemon Curd Krummeltorte

Makes 20x30cm slice

3 cups self raising flour

1 1/2 cups castor sugar

3 eggs, beaten

150g butter, softened

1 quantity of lemon curd

lemon curd:

juice and zest of 4 large lemons

100g butter

2 cups sugar

4 eggs, beaten

To make the curd:

In a double boiler (metal bowl over a saucepan with 4cm of boiling water), dissolve the sugar in the lemon juice and zest. Once mostly dissolved add in the butter and stir until butter has melted and sugar dissolved. Reduce the heat right down. Whilst whisking briskly, slowly pour the beaten eggs into the mix. Keep whisking and do not stop or else you will end up with lumps of scrambled egg.

Continue to whisk the curd until it has thickened and thickly coats the back of a spoon. This may take around ten minutes.

To make the base:

Preheat the oven to 180 degrees on bake.

Rub the butter into the flour and sugar or mix in using an electric mixer. Mix in the flour eggs until a crumbly consistency is achieved. Having a bit of dry mix at the end is totally ok, it makes the best topping.

Line a 20x30cm baking tin with baking paper.

Press half of the base mixture firmly into the tray. Bake for 15 minutes until golden brown.

Remove from the oven and spread over the cooled lemon curd.