Lemon & Ginger Bars

Preheat the oven to 180°C Fan.

Butter and line the bottom of a 22cm (9 inch) square baking tin. When you are lining the tin leave some extra baking parchment to come up two sides of the tin and overhang a bit, this will help you remove the traybake from the tin after baking.

Blitz the biscuits in a food processor to make small crumbs. Alternatively, put the biscuits in a large bowl and bash them with the end of a rolling pin until you have small crumbs. Melt the butter and add it to the biscuit crumbs. Mix until the crumbs start to clump together.

Press the ginger biscuit mix into the base of the lined baking tin to make an even, compact layer. Put the base in the fridge to chill for 15 minutes.

Meanwhile make the topping. Put the eggs, sugar, ground almonds, lemon zest and two tablespoons to the Mackays Lemon Curd into a large bowl (or the bowl of a stand mixer) and beat together with an electric mixer until light and fluffy. Add the plain flour and baking powder to the bowl and gently mix to combine. Finally add the melted butter and lemon juice and stir together until you have a smooth batter.

Remove the gingernut base from the fridge. Spread four tablespoons of Mackays Lemon Curd and then dollop over the batter, gently spreading until it covers the base in an even layer. Sprinkle over the demerara or granulated sugar. Put it in the oven for 30-35 minutes or until cooked through. You will know it is cooked if the sponge feels firm and springy when you press on it and a skewer comes out reasonably clean.

Allow to cool completely in the tin. Lift out of the tin using the overhanging parchment paper and cut into 16 evenly sized squares.

The Lemon & Ginger Bars will keep well in an airtight container for five days.