Step 1

Preheat the oven to 180°C/350°F (fan forced).

Step 2

In a food processor mix the flour, rapadura and baking powder to combine. Add the butter and mix until a crumb forms. Add the egg a pulse to form a crumble (don’t process to a dough).

Step 3

Line a 17cm spring-form tin with baking paper. Press two thirds of the crumb into the base of the tin.

Step 4

Now make the curd by melting the butter and rapadura for a few mins to dissolve the rapadura. Add the lemon juice and egg and whisk to incorporate.

Step 5

Mix over a low heat and thicken. Do not boil or you’ll scramble the egg.

Step 6

Pour the curd into the tin and crumble the rest of the flour mixture on the top.

Step 7

Bake for 30 minutes.

Step 8

Serve warm or allow to cool fully and slice (for a neater, crumb free slice).

Step 9

Store in an airtight container in the fridge or freezer.

Step 10

Weigh in the flour, rapadura and baking powder. Mix 5 seconds, speed 5 to combine. Add the butter, mix 5 seconds, speed Add the egg and pulse (MC on) a few times to form a crumble.

Step 11

Line a 17cm spring-form tin with baking paper. Press two thirds of the crumb into the base of the tin. Set aside the remaining crumble in a bowl.

Step 12

To make the lemon curd, place all ingredients in Thermomix bowl. Cook 12 minutes, 90 deg, speed 3, MC on or until thick.

Step 13

Pour the curd into the tin and crumble the rest of the flour mixture on the top.

Step 14

Bake for 30 minutes.