Vegan - Lemon Curd Slice Tray Bake

1. Preheat the oven to 180c Gas mark 4, 350F,  and line a Cake Tin 13inch x 9 inch trays with Greaseproof Paper.

2. In a mixing bowl put the flour,  Natural Flavoured Icing Sugar, non-dairy margarine, lemon zest and vegetable fat and on a gentke speed combine all the ingredients together until a smooth soft like dough is formed.

3. Scrape the dough into your prepared cake tin and evenly smooth the dough all over the bottom of the tin.

4. Bake in the oven for 10 minutes until lightly golden. Remove from the oven and allow to cool in the tin whilst you now prepare your lemon curd filling.

5. Pour the lemon juice, castor sugar, and water into a large nonstick saucepan and whisk together to ensure all the ingredients have combined. In a separate large bowl add your cornflour and spoon some of the lemon juice mixture into the bowl stirring to ensure you have a smooth runny liquid. Now add this mix to the saucepan with the remaining lemon juice mix.

6. On medium heat bring your lemon and cornflour mix to the boil, stirring constantly using a wooden spoon or spatula. As the mixture begins to boil you will notice that is now becoming thicker and turning a darker shade of lemon. Allow the mixture to boil for a further 1 minute ensuring you are stirring constantly.