- 90 grams Butter
- 50 grams raw sugar
- 1 egg
- 160 grams plain flour
- 20 grams almonds or almond meal
- 1/2 teaspoon vanilla extract
- pinch salt
- 165 grams raw sugar
- 150 grams Butter
- 4 eggs, Large Room Temprature
- 160 grams lemon juice, Fresh is approx 4-6 Lemons
- 1 lemon zested
- 4 egg whites, Large - Room Temperature
- 90 grams raw sugar
- 60 grams brown sugar
- 1/4 teaspoon cream of tartar
1h 15minPreparation 1h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Add 215 grams of Raw Sugar to the bowl. Blitz Speed 8 for 10 seconds. Reserve in a cup or bowl. Do not wash bowl.
Add 90 grams of Raw Sugar and 60 grams of Brown Sugar to the bowl. Blitz Speed 8 for 10 seconds. Reserve in a cup or bowl. Do not wash bowl.
If NOT using a zester - Blitz the peel of 1 lemon excluding the white pith at speed 10 for 10 seconds, scrape the bowl and repeat. Reserve in a cup or bowl. Do not wash bowl.
If NOT using Almond Meal - Blitz Almonds Speed at speed 10 for 10 seconds. Reserve in a cup or bowl. Do not wash bowl.
Mix 90 grams of Butter cut into small cubes or shaved to 50 grams of the reserved Raw Sugar. Mix at Speed 5 for 15 seconds
Scrape down the side of the bowl and add 1 whole egg. Mix at Speed 5 for 5 seconds.
Add remaining ingrediants (160 grams of Plain Flour, 20 grams of reserved Almond Meal, 1/2 a teaspoon of Vanilla Extract and a pinch of Salt) Mix at speed 5 for 5 seconds, scrape bowl and repeat.
Tip pastry dough (that will be a soft almost butter consitancy) onto grad wrap. replace lid and mix at speed 10 for 5 seconds to loosen remaining dough. Once all the pastry dough is on the glad wrap, shape into a disc, wrap and place in fridge for 30 minutes to chill.
Clean and dry the thermomix bowl
Add 165 grams Raw Sugar to 150 grams of Butter cut into small cubes or shaved. Mix at speed 5 for 15 seconds.
Add 160 grams of Lemon Juice, the zest of 1 Lemon and 4 Large room Temperature Eggs to the bowl. Cook 12 minutes, 60 degrees, Speed 3.
While the Curd is cooking prepare your tart shells for cooking.
Using lots of plain flour for dusting roll the pastry to 2-4mm thick and cut into 24 - 9cm Rounds (i used a milksake glass) place the rounds into a greased muffin tin and chill in the FREEZER for 5-10 mintues. Place into a 180 degree oven and cook until golden brown - approx 10 minutes. Cool for 5 minutes then put the tart shells onto a wire rack.
Fill the pastry shells with Lemon curd and place in the fridge to set for 30 mins. If you are making Lemon Curd tarts then serve chilled with cream. if you would like to make them into lemon meringue pies see next step.
Ensure your bowl and butterfly are extremly clean. You can follow the Vinigar clean first if necessary.
Place 4 large room temperature egg whites and 1/4 teaspoon of cream of tartar into bowl and mix for 4 minutes, at 50 degrees, Speed 3.5 until stiff peaks form
Continue to mix for a further 4 minutes, 50 degrees, Speed 3.5 whilst slowly adding the reserved Sugar Mixture (90 grams of Raw Sugar and 60 grams of Brown Sugar) through the hole in the bowl lid.
Using a piping bag or spoon add the meringue mixture onto the top of the lemon curd. Use a blow torch to scorch the meringue. Enjoy! x
Cooking the Tart Shells
Filling the Tart Shells
Use Large Eggs. Meringue best prepared on the day to be served.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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