LEMON, BLUEBERRY AND ALMOND TRAY BAKE.

Ingredients......300gm of self raising flour, 80 gm of chilled butter/ marg, 3 eggs separated, 100ml of milk, 185gm of castor sugar, 240gm of lemon curd, 60 gm of almond meal, 170gm of fresh blueberries, flaked almonds to scatter. Preheat your oven to 180 deg C. Grease and line a 20cm x 30 cm slice pan. Place the s.r. flour, butter/ marg, egg yolks, milk and 75gm of castor sugar in a food processor into the bowl of your food processor. Whiz until the mixture just comes together. Using wet hands, place the combibned mixture into the prepared pan and press down into a compact layer. Spread the lemon curd evenly over the top and sprinkle over 170 gm of fresh blueberries. In a clean dry bowl, whisk the egg whites to soft peaks. Fold in the almond meal and remaining 110gm of castor sugar. Spread the mixture over the lemon curd and scatter with a sprinkle of flaked almonds. Bake in the preheated oven for 30 minutesor until risen and golden. Cool in the pan , then slice into 12 portions. Delicious..