Mix flour, melted butter, egg and icing sugar in a bowl until you get soft dough.
Press this soft dough into the base of your cake tin and up the sides. Pierce the dough several times with a fork.
Bake it blind for 20 minutes at 190°C. Take it out & let it cool down. Reduce oven temperature to 150°C.
To make the Lemon curd - Combine lemon juice & butter in a small saucepan and bring mixture to a simmer.
Meanwhile, whisk eggs and sugar together until fluffy then pour in the hot lemon juice and butter mixture while stirring. - Over a bain-marie cook the curd mix until thickened, then add in gelatine and mix until dissolved.
Transfer the mixture into a tall jug and blend with a stick blender until light then strain to ensure a smooth consistency. - Pour mixture into the ring mould with the crumble base until it is about 2.5cm-3cm thick.
Place in the freezer until set.
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