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Nanna's Lemon Crumble Recipe

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by Claire Ritchie (subscribe)
Occupational therapist, sexologist, reader, writer, glutton, baker, cheese enthusiast, pub trivia aficionado, new mum.
Published April 27th 2013
Total winter comfort food
Craving a comfort-food dessert but not sure if you want lemon meringue pie or apple crumble?

My nanna's Lemon Teacake (which is really Lemon Crumble) is a pretty good compromise straight from Mum's cookbook, with a couple of small tweaks.


Yes it says Lemon Teacake but it's definitely a crumble.


Base and crumble
1 cup SR flour
1/2 cup castor sugar
60g chopped butter
1 egg (beaten lightly)

Lemon Filling
1/4 cup cornflour
1/2 cup lemon juice
1/2 cup castor sugar
1 egg (beaten lightly)
60g chopped butter

Lemon teacake crumble
Everything you'll need


Base:

1. Sift dry ingredients.



2. Rub in butter



3. Stir in egg.



4. Press 2/3 of the mixture over the base of an 18cm cake tin



5. Set 1/3 of mixture aside

Lemon Filling:

1. Combine juice, sugar, cornflour, egg and butter in a small saucepan.

2. Stir over low heat until mixture boils and thickens.



3. Spread hot lemon filling over cake base.



Crumble:

1. Add a little extra flour to the leftover dough and rub together to make a breadcrumb consistency.

2. Crumble over the top of the cake.

3. Bake in a moderate oven (180C) for 30 mins



4. Cool in pan.



5. Serve dusted with icing sugar.

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Why? Because it's yum!
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