INGREDIENTS
185g Nice biscuits, processed into fine crumbs
1/2 teaspoon Cinnamon
1/4 teaspoon nutmeg
90g butter, melted
3 lemons, juiced plus rind of 1 lemon
4 eggs
1 cup caster sugar
125g butter
METHOD
Lightly grease your tray (bottom and sides).
Combine all ‘base’ ingredients. Press into your tray biscuit crumbs, cinnamon, nutmeg and butter in a bowl. Press into base and sides of your greased tray. Refrigerate for an hour.
Combine eggs and sugar in a heat proof bowl and whisk. Add lemon rind, 2/3 cup lemon juice, and continue to whisk until combined. Place bowl over a saucepan of simmering water (on a very low heat) to gently heat through. Stir continuously until thick (20-25mins). Do not boil. Remove from heat and whisk in the butter.
Pour the lemon curd into your pre-chilled base, cover and refrigerate (overnight).