Preheat oven to 180°C.

Butter a 24cm spring form tin, dust with flour and line base.

For the lemon curd, combine lemon juice, 1 cup of caster sugar, 2 beaten eggs and 120g butter in a pot and stir over low-medium heat until it starts to bubble slowly and thicken to the consistency of thin custard. Set aside to cool slightly (it won’t get really thick).

For the cake, place SR flour and 1 cup caster sugar into a bowl and stir to combine. Add 120g butter and rub in with fingertips until the mixture resembles breadcrumbs. Make a well in the centre and stir in 2 beaten eggs to make a soft dough.

Press two thirds of the dough into the base of the cake tin. Pour lemon curd over dough. Take walnut-sized or smaller lumps of the remaining dough and scatter over the lemon curd, making sure that some curd remains visible.

Bake for 40 minutes, or until golden brown on top.

Serve hot or cold, alone or with cream.