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. It's great to make in the Thermomix as there's no standing over a hot saucepan stirring. It does take time though so best not to attempt it if you're in a hurry!
I use my Thermomix Sweet Shortcrust Pasty recipe as the base of this lemon tart. I've tried many times to make the pastry out of the Every Day Cookbook but each time it fails miserably and I'm left with a crumbly mess.
I was browsing the Waitrose website and in true Heston style, he's just brought out an Earl Grey & Lemon Gin & Tonic Tart! Oh how I wish I still lived in England. Maybe I might try and create that one next.
You Might Also Love
For the Shortcrust Pastry
- 200 g plain flour
- 100 g unsalted butter, chilled and roughly chopped
- 30g icing sugar
- pinch of sea salt
- 50g water, chilled
For the Lemon Filling
- 3 lemons, juice and zest
- 170 g unsalted butter, roughly chopped
- 4 large or 5 medium eggs
- 1 large or 1 medium egg yolk
- 220 g caster sugar
- 22 cm tart tin or pie dish
- To make the Lemon Filling: Roll the lemons on the bench top with the palm of your hand in order to release more juice. Grate the zest then juice the lemons and add to the Thermomix bowl along with the butter, eggs and sugar.
- Cook for 7 mins/90/speed 4. Once cooked, it should resemble a sauce like consistency. Pour into a bowl and cover the surface with clingfilm to avoid a skin forming. Leave to cool slightly on the bench top before placing in the fridge to cool completely.
- To make the Shortcrust Pastry: Weigh the flour, icing sugar, butter and salt into the Thermomix bowl and mix 10 sec/speed 6. Add the water and knead 1 min/Interval until the pastry comes together.
- Transfer onto a lightly floured bench top and knead into a tight ball and wrap in plastic and place in the fridge for 30 minutes. Whist it's chilling, preheat the oven to 180 C (160 c fan forced).
- Once the pastry is chilled, take it out of the fridge and roll into a circle with a thickness of about 2-3mm. Press 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. This will make it easier to fit into the corners of the tin. Place dried beans or baking balls 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 of the tart allowing it to flow evenly to the edges and 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 613Total Fat: 35gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 201mgSodium: 129mgCarbohydrates: 70gFiber: 2gSugar: 43gProtein: 8g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.