The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Lemon curd crumble

"A curd, cake and crumble all in one," says Stone. "Lemon curd forms on the bottom with a thin, spongy layer of cake on top. A sprinkling of citrusy crumble over the cake provides a little crunch." 

You'll need

90 gm butter, melted and cooled, plus extra, softened, for brushing 330 gm (11/2 cups) caster sugar, plus extra for dusting 3 tsp finely grated Meyer lemon rind (see note) 4 eggs, at room temperature, separated 70 gm plain flour 1 tsp baking powder 300 ml milk 120 ml Meyer lemon juice (see note) Thick cream or vanilla ice-cream, to serve   Lemon crumble 110 gm (¾ cup) plain flour 55 gm (¼ cup) caster sugar 50 gm unsalted butter, diced and frozen 2 tsp finely grated Meyer lemon rind (see note) ¾ tsp baking powder


  • 01
  • Preheat oven to 180C and line a baking tray with baking paper. For lemon crumble, combine flour, sugar, butter, lemon rind, baking powder, ¼ tsp sea salt and 1 tsp cold water in a bowl, then rub with fingertips until small and medium-sized clumps form. Spread on baking tray and freeze until firm (10 minutes), then bake until golden brown (12-15 minutes). Set aside.
  • 02
  • Brush a 25cm cast-iron frying pan or ovenproof dish with softened butter and dust with sugar. Whisk rind and 220gm sugar in a bowl with an electric whisk until sugar is wet and fragrant, then add yolks and whisk until creamy (1-2 minutes). Whisk in melted butter, then sieve in flour and baking powder and whisk until smooth. Whisk in milk and lemon juice and set aside.
  • 03
  • Whisk eggwhites and a pinch of salt in an electric mixer until foamy, then gradually add remaining sugar and whisk until soft peaks form (3-4 minutes). Fold half into lemon batter with a whisk, then fold in remaining eggwhite. Pour into prepared pan or dish and place in a roasting pan. Place in oven, then pour in enough boiling water to come halfway up the sides of pan and bake until the top just sets (20 minutes). Scatter crumble on top and bake until golden brown and just set (15-20 minutes). Remove pan from water, stand for 5 minutes and serve warm with cream or ice-cream.

Note If the sweeter Meyer lemons are unavailable, substitute regular lemons.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jun 2016

You might also like...

Winter flavours


Bodega's fish fingers

Spicy soups from around the world


Prawns with black beans, chorizo and chipotle

Brussels sprout recipes


Bodega's pork belly and bullhorn peppers

Christmas in July recipes


Mulled white wine

Recipes with lime


Pork chops with fennel

Rice pudding recipes


La bistecca di Dianne

Best winter breakfast recipes


Japanese mustard-miso roasted beef fillet

Winter tart recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.