Lemon tart




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 it was adapted from Adam’s Lemon Tart, Epicure, The Melbourne Age, 2 December, 2008.








Pastry Ingredients:

cup sugar

1 cup plain flour

100g cold butter, chopped

1 egg yolk



Filling Ingredients:

Zest of 2-3 lemons, peeled with vegetable peeler

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 filling.




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.