Ingredients

Method

• Icing sugar, for dusting
For the shortbread:
• 350 g flour, sifted
• 1 t baking powder
• 220 g caster sugar
• 250 g butter
For the granadilla curd:
• 8 free-range eggs
• 4 free-range egg yolks
• 4 cups sugar
• 95 g flour, sifted
• 2 T lemon rind
• 2 cups granadilla pulp

Method

Ingredients

Preheat the oven to 180°C. Using your mfingertips, bring together the shortbread ingredients to form a biscuit-like dough.
Press the dough into a greased 25 x 35 cm square pan and bake for 35 minutes, until slightly golden. Remove from the oven and allow to cool slightly before pouring over the granadilla curd.
Bake for a further 30 minutes, or until set. Cool for 1 hour, then cut into squares and serve with a dusting of icing sugar.

To make the granadilla curd: Beat the eggs and egg yolks together to combine. Add the sugar and, beating continuously, add the flour, lemon rind and granadilla pulp.