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Lemon Tart

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Ingredients

8 slice(s)

For the pastry

  • 200 g plain flour
  • 100 g butter, chilled and roughly chopped
  • pinch of sea salt
  • 50 g chilled water

For the lemon filling

  • 3 lemons, juice and zest
  • 170 g Butter, roughly chopped
  • 4 large or 5 medium eggs
  • 1 large or 1 medium egg yolk
  • 220 g Unrefined Caster Sugar

Equipment

  • 22-24cm tart tin or pie dish
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  • 6
    1h 30min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    For the Lemon Filling

  1. 1. 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. Pass the mixture through a fine seive into a bowl and cover with clingfilm to avoid a skin forming. Place in the fridge to cool.

     

    2. For the shortcrust pastry, place the flour, butter, salt into the Thermomix bowl and mix 10 sec/speeed 6. Add the water and knead for 1 min/Dough mode until the pastry comes together. Transfer the dough onto a lighly floured bench top and knead into a tight ball and wrap in plastic and place in the fridge for 15 minutes. Preheat the oven to 180 C (160 C fanforced). Once the pastry is chilled, take it out of the fridge and roll into a circle with a thickness of about 2mm.  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 with a fork.

     

    3. 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.

     

    4. 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 to cool completely before running a knife around the edge of the tin to remove excess pastry. Carefully lift the tart case out the tin to cool.

     

    5. Once cooled, pour the lemon filling into the centre of the tart allowing it to flow evenly to the edges. Place in the fridge for at least 1 hour before serving.6. Serve with fresh raspberries and/or a dollop of cream.

10

Accessories you need

  • Spatula TM5/TM6
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Tip

This recipe was adapted from Heston Blumenthal's Lemon Tart recipe for Waitrose.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Comments

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  • Great lemon curd recipe ...

    Submitted by andria on 11. February 2023 - 19:24.

    Great lemon curd recipe
    I used shortcrust recipe for the base

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  • I have made this with store bought pastry. I had...

    Submitted by coronet1 on 13. March 2022 - 16:23.

    I have made this with store bought pastry. I had already started thawing when I noticed it's puff pastry not shortcrust. So the result feels different but takes great. I think the lemon butter is perfect using 3 of our lemons!

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  • I really liked the lemon filling but the pastry...

    Submitted by Riet O'Neill on 22. August 2021 - 21:46.

    I really liked the lemon filling but the pastry was disappointing. I made it exactly according to the recipe. Pastry was tough and too chewy.

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  • AMAZING!

    Submitted by jlab79 on 7. September 2019 - 12:06.

    AMAZING!

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  • kirstenpotter:unsalted butter.

    Submitted by Thermomix Diva on 22. April 2018 - 14:11.

    kirstenpotter:unsalted butter.

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  • unsalted or salted butter?

    Submitted by kirstenpotter on 22. April 2018 - 12:38.

    unsalted or salted butter?

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  • I used 5 lg eggs and didn't bother with the one...

    Submitted by ltatt on 11. January 2018 - 13:11.

    I used 5 lg eggs and didn't bother with the one yolk. Added 2 tpspns of caster sugar to the pastry.

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  • Loved it. Accidentally forgot the egg yolk on its...

    Submitted by elepoon on 21. December 2017 - 20:44.

    Loved it. Accidentally forgot the egg yolk on its own. It didn't make a difference.

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  • I made this last night and omg it was...

    Submitted by ninayoung_01 on 7. December 2017 - 20:05.

    I made this last night and omg it was AMAZING!!!!!!

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  • I made with success I just added 3/4tsp of...

    Submitted by Robyn_Martin on 24. July 2017 - 12:24.

    I made with success I just added 3/4tsp of geletine powder. Work colleges absolutely loved

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  • help mine tart was a bit runny can any one have...

    Submitted by Robyn_Martin on 23. July 2017 - 10:51.

    help mine tart was a bit runny can any one have suggestions to have it set more? making today again so help needed

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  • I used zest and juice of 3 largish lemons - next...

    Submitted by JacJob on 21. June 2017 - 19:58.

    I used zest and juice of 3 largish lemons - next time I'd reduce this to two or as Beck13KK suggested use the juice of 3 with the zest of two, otherwise it's too acidic. Pastry and curd was otherwise delicious! Yum

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  • Yum, yum! We loved this curd! Used the TBC sweet...

    Submitted by BecKK13 on 27. December 2016 - 11:51.

    Yum, yum! We loved this curd! Used the TBC sweet shortcrust recipe for individual tarts and filled with this curd; so good.

    I used 3 large lemons but only the rough zest of 2 and milled this with the sugar for 10 sec/speed 9. The juice of these 3 lemons was 125g (approx 150ml).

    We have bantam chooks so those small eggs meant I used 225g of cracked weight (this was 7 of our little eggs) and didn't add an extra yolk because they have a slightly higher yolk to white ratio.

    I poured the curd in the flans the night before they were to be served but if I had time to do it on the day I think the pastry would stay nicer (although it still had a crispness to it) if I didn't do the curd until a few hours prior.

    Thanks for your recipe! tmrc_emoticons.)

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  • Love this tarty tart.   I

    Submitted by Suzied13@gmail.com on 10. July 2016 - 21:00.

    Love this tarty tart.  

    I love my lemon tarts to taste like lemon & this does.  The curd turned out perfectly.  For the pastry I replaced the water with a large egg & replaced some of the flour with sugar as I like the pastry to be a little sweet.  The tart turned out perfectly.  So hard not eating it all in one go.

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  • have never been any good at

    Submitted by mopepe on 25. March 2016 - 17:14.

    have never been any good at making tarts but this one  with the help of my Thermie was great, Hubby and Grandchildren demoloshed it in no time at all

    thank you for sharing

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  • Sorry just saw :) 

    Submitted by nesssimmons on 25. July 2015 - 16:40.

    Sorry just saw tmrc_emoticons.) 

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  • It looks nice. What size tart

    Submitted by nesssimmons on 25. July 2015 - 13:30.

    It looks nice. What size tart case did you use? 

     

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