This tart has
a real lemon tang. Frequently, it is the sweets course at the end of a meeting
held each week in our spa pool. When this is the case, it follows seafood
and is a perfect finisher. The Thermomix is the best in the business when it comes to processing lemon
zest and lemon fillings.
Joy has prepared this recipe for the Thermomix
adapted from Adam’s Lemon Tart, Epicure, The Melbourne Age, 2
½ cup sugar
1 cup plain flour
100g cold butter, chopped
1 egg yolk
Zest of 2-3 lemons, peeled
with vegetable peeler
¾ cup sugar
3 eggs + 1 egg white
150ml pure cream
100ml lemon juice
Place sugar in TM bowl and
mill for 10 seconds on speed 9. Scrape bowl down.
Add flour, butter and egg yolk
to bowl and process on speed 5 until smooth.
Wrap in plastic film and place
in the fridge for 10 minutes.
Press the pastry into a 9 inch,
2.5 cm deep, lightly greased flan tin. Place in the freezer while making the
Place lemon zest and sugar in
TM bowl and mill for 10 seconds on speed 9. Scrape down and mill for another 10
seconds on speed 9.
Add eggs, egg white and cream
to the bowl and blend for 30 seconds on speed 5. After 20 seconds pour the lemon
juice in through the top.
Place the flan tin with pastry
on a tray in the oven, protruding slightly. Pour the filling into it from the TM
bowl then slide in gently.
Cook for 25 minutes until the
filling is firm and golden on top.
Allow to cool, sprinkle with
icing sugar and serve slices with a teaspoon for pure cream.