Method:

1. Sift the flour and icing sugar into a food processor and whiz to combine. Add butter and pulse until mixture resembles fine crumbs. Add yolk and milk, then pulse until the mixture comes together in a ball. Turn out and knead briefly, then shape into a disc, cover and chill for 30 minutes.

Crumble

1. For the crumble, place flour, almond meal, sugar and butter in a bowl, then rub together with your fingertips until mixture resembles coarse crumbs. Stir through yolk and chill until required.
2. Preheat the oven to 180°C. Grease and line a 28cm x 18cm lamington pan with baking paper, allowing plenty to overhang the sides. Coarsely grate the pastry into the pan, then press evenly into the base to cover. Prick all over with a fork, then chill for a further 15 minutes.
3. Bake pastry for 30-35 minutes until golden and dry. Cool to room temperature.
   Spread lemon curd over the cooled pastry, then scatter over crumble mixture. Bake for a further 25-30 minutes until golden. Cool completely in the pan.
4. Dust slice with icing sugar, then remove from the pan, slice and serve.