To make base

• Preheat oven to 180 C. Line a square tin with baking paper
• Combine butter, sugar and butter with a pastry blender or your hands to create a fine breadcrumb look. Press crumbs evenly into prepared tin.
• Bake for 15 mins until golden. Remove and reduce oven to 140 C

To make Filling

• Whisk eggs and sugar until very pale and thick. This is easiest with a stand mixer with whisk attachment as it can 5-10 mins. This creates the meringue like topping
• Fold in lemon juice, zest and flour. Carefully to not deflate the eggs.
• Pour over crust and bake for 40 minutes or until set
• Cool completely before cutting and dust with icing and lemon curd

• Place all ingredients except eggs in the top of a double boiler
• Stir over heat until sugar dissolved and mixture is warm
• In a separate bowl whisk eggs, then add slowly by spoonful the warm mixture to the eggs. Take it slow as if you add too much hot to the eggs , you will get scrambled eggs!
• Continue to add the warm sugar mixture to eggs until the mixture is well combined and the eggs have been tempered. This will be when at least ⅔ of warm mixture has been added.
• Put the bowl with eggs and warm mixture back into the top of the double boiler.
• Cook over low heat until mixture thickens and coats the back of a spoon. Do not allow the mixture to boil or mixture might curdle.
• Pour into sterilized jars and seal well, they should last in the fridge for 2-3 weeks