Lemon and Ginger Curd Slice with Buderim Ginger Glace Ginger
For the shortbread crust
- 50g Buderim Ginger Glace Ginger, finely chopped
- 130g plain flour
- 60g icing sugar, plus extra for dusting
- ¼ tsp flaked sea salt
- 2 tsp lemon zest
- 50g finely chopped glace ginger
- 120g unsalted butter, melted
- 40g almond meal
For the lemon curd filling
- 3 large eggs
- 6 egg yolks
- 250g caster sugar
- ½ tsp flaked sea salt
- 2 tbsp Buderim Ginger Cordial
- 6-7 lemons, finely grated to get 2 tbsp zest, then juiced to get 170ml
- 100g unsalted butter, at room temperature, cut into 1cm cubes
- Icing sugar to dust
- ½ cup Buderim Ginger Crystallised Ginger
- Heat the oven to 165C. Line a rectangular baking tin, approximately 25cm in length with baking paper large enough to cover the base and sides.
- For the crust, add all ingredients to a bowl and using a wooden spoon, stir to combine. Transfer to your prepared baking tin and use your hands to press the crust into an even layer to cover the base. Bake for 40 minutes, or until light golden, then set aside until needed.
- Meanwhile, make the filling. Whisk together the eggs, yolks, sugar, salt, lemon zest and juice, and ginger cordial in a medium saucepan until smooth. Put over a medium-low heat and stir continuously, until the mixture thickens to resemble a pourable pudding – 12-15 minutes.
- Remove from the heat, add the butter and stir until melted and combined. Pour over the shortbread crust and gently shake the tin to even out. Top with the raspberries, spreading them out, cut side down, pressing them in gently without completely submerging them.
- Bake for 15 minutes, or until set but still jiggly in the centre. Leave to cool at room temperature for an hour before refrigerating for at least four hours to set completely.
- Gently remove the lemon bar from the tin by holding the baking paper on both sides and lift on to a cutting board. Trim the ends to give you a perfect square, then slice into pieces, wiping the knife clean as you go.
- Use a small sieve to dust the top with icing sugar, then sprinkle with the extra chopped ginger.
Serve at once: these are best eaten cold, not long after they’ve been dusted with sugar.