This is a super easy recipe for Thermomix Lemon Tart, which is sure to impress. Made with buttery, sweet shortcrust pastry and a zesty lemon filling, it's light, tangy and delicious.
This is a rustic version of Heston Blumenthal's Lemon Tart which he created for Waitrose. I use my Thermomix Sweet Shortcrust Pastry recipe as the base of this lemon tart.
For another citrus dessert, try my Thermomix key lime pie, it has a biscuit crumb crust and a filling made with condensed milk and lime juice, so it's sweeter and creamier than this lemon tart.
📖 Recipe
Thermomix Lemon Tart
A delicious lemon tart made with buttery pastry and zesty lemon filling. This recipe is inspired by Heston's Lemon Tart recipe for Waitrose.
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Servings: 8
Ingredients
For the Shortcrust Pastry
- 200 g plain flour
- 100 g unsalted butter chilled and roughly chopped
- 30 g icing sugar
- pinch of sea salt
- 50 g ice cold water
For the Lemon Filling
- 150 ml lemon juice about 4-5 lemons and 2 teaspoons of lemon zest
- 170 g unsalted butter roughly chopped
- 4 large eggs
- 1 large egg yolk
- 220 g raw caster sugar see notes
Instructions
For the Lemon Filling
- Add the lemon juice, zest, butter, eggs, and sugar to the Thermomix bowl.
- Cook for 7 mins/90°C/speed 4. Once cooked, it should resemble a sauce-like consistency. Pour into a jug and cover the surface with clingfilm to avoid a skin forming. Leave it to cool slightly on the benchtop before placing it in the fridge to cool completely.
For the Sweet Shortcrust Pastry
- Weigh the flour, icing sugar, butter, and salt into the Thermomix bowl and mix10 sec/speed 6. Add the chilled water and knead for 1 min/dough setting until the pastry comes together. Knead a little longer if necessary.
- Tip the pastry onto a lightly floured surface and knead into a disc shape. Cover in cling film and refrigerate for 20 minutes. Preheat the oven to 160°C fan.
- Once the pastry is chilled, take it out of the fridge and roll it into a circle about 2-3mm thick. Press the pastry into the tart case, leaving the edges overhanging to trim after baking (this will ensure the tart case is unaffected by the pastry shrinking). Prick the base with a fork.
- Take a sheet of baking paper larger than the tart tin and scrunch it up. Place dried beans or pie weights on top and blind bake for 15 minutes. Remove the baking paper and weights and return to the oven for a further 10 minutes until golden brown. Take the tart out of the oven and allow the pastry to cool before running a knife around the edge of the tin to remove any excess pastry. Carefully lift the tart case out of the tin to cool completely.
- Once cooled, pour the lemon filling into the centre of the tart, allowing it to flow evenly to the edges. Smooth over with the back of a spoon. Place in the fridge for at least 1 hour before serving.
- Serve with fresh raspberries or a dollop of cream.
Notes
Sugar: You can use regular caster sugar if you don't have raw caster sugar.
Nutrition
Calories: 613kcal | Carbohydrates: 70g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Cholesterol: 201mg | Sodium: 129mg | Fiber: 2g | Sugar: 43g
Catherine Riseley says
An all round crowd pleaser!