Recipe Lemon Curd Tray Bake

Spoon the lemon curd into the piping bag and cut off the end of the bag to make a small hole.

Recipe lemon curd tray bake. Working quickly spread the icing over the top of the cake then pipe parallel lines of lemon curd widthways across the top of the cake at about 2cm in apart. Tip the icing sugar into a bowl and stir in enough water to give it a soft consistency. Spread the lemon curd over the baked layer.

Sprinkle over the top of the lemon curd. Recipe tips to sterilise jars wash the jars in very hot soapy water or put through the hot cycle of a dishwasher. Grease a 21cm x 31cm traybake tin with a little butter and base line with baking paper.

Remove and let cool slightly. To the remaining 1 3 of crumb mixture add the coconut and the almonds. Bake bars for 25 minutes or until lightly browned.

Rub in the butter and vanilla extract until the mixture resembles fine breadcrumbs. Bake in the preheated oven for 10 minutes. Place the jars onto a baking tray and slide into an oven set to 160c 140c fan.