Newham’s Healthy Holiday Recipes

Lemon Crunch Fingers

Ingredients

  • 240g self-raising flour
  • 130g margarine
  • 50g sugar
  • 1 large egg
  • 10ml skimmed milk
  • 220g lemon curd

Allergens

  • Gluten
  • Egg
  • Soya
  • Milk

Method

1)  Mix together the flour & margarine until it resembles fine breadcrumbs.

2) Add the sugar to the mix & lightly combine.

3) Divide the mix into 2. Place one portion in the fridge to firm up.

4) Roll out the second portion to fit a baking tin, pick the base & spread over with lemon cured.

5) Remove the portion from the fridge & crumble over the lemon curd base.

6) Bake at 190c/ gas mark 5 for 20-25 minutes, cut into fingers when cooled.

Make in advance for a great tea time snack.

Additional Notes

  • Makes 8 servings
  • You can replace the lemon curd with a fruit pie filling, jam, chocolate spread, or peanut butter.