You will need:
For the biscuit base:
175g Plain Flour
125g Diced Butter
50g Caster Sugar
1 Lemon
For the Caramel middle:
50g Butter
50g Caster Sugar
400g Condensed milk
For the topping:
200g Lemon Curd
200g White Chocolate
Optional - Yellow Food Coloruing
Method:
Firstly to make the biscuit base; line a tin (approx 7 inch square/18cm) with butter and baking paper.
In a bowl, to the plain flour add the caster sugar and mix. Then add the zest of the lemon and mix.
Add the butter and using your fingertips mix until it has the consistency of breadcrumbs.
Then add 1 tablespoon of lemon juice and bring the mixture together to form a ball.
Then add the mixture into the prepared tin and spread out evenly. Then prick the top with a fork.
Bake in a preheated oven at Gas Mark 5, 190C or 170C fan assisted for 20 mins. Then allow to cool.
For the caramel; in a saucepan over a low heat, add butter, caster sugar and condensed milk and mix until combined. Continue to stir the mixture over the low heat or you will burn the caramel.
Once the caramel is thick and starts to come away from the sides of the saucepan removed from the heat and pour over the biscuit base. Then allow to cool.
Then top the caramel layer with a layer of lemon curd.
Then for the chocolate topping;
If using the food colouring; melt the white chocolate using a microwave in 2 separate bowls, one with 50g and one with 150g. Microwave for 30 secs at a time until melted. Then add the food colouring to the bowl with 50g in and mix until well combined. Pour the 150g white chocolate on top of the caramel and spread evenly. Then dollop the yellow chocolate over the top and use a toothpick or knife gently mix until it has a marble effect.
If not use using the food colouring; melt the white chocolate using a microwave for 30 secs at a time until melted. Pour the white chocolate on top of the caramel and spread evenly.
Then pop in the fridge to set and cut into the size pieces you want.
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