I think everyone loves a good lemon tart. Lemon desserts are amongst my favourite treats.
My all time favourite Lemon Tart recipe would have to be from Stephanie Alexander’s The Cooks Companion cookbook, such a classic. Of course the Thermomix really does make this recipe a breeze. My shortcrust pastry has never been so good as since I have had a Thermomix in my kitchen and whisking up the curd takes seconds.
Next time you’re asked to bring dessert, this one is always a treat!
240g plain flour
180g unsalted butter
pinch of salt
3 tablespoons of water
3 large lemons – peeled and cut in half
250g castor sugar
Place flour, butter and salt into TM bowl and mix for 10 secs, Sp 6.
Set dial to closed lid position. Knead on Interval speed
Add water through the whole in the lid, adding only enough to bring the dough together. Knead for as little time as possible until dough forms – about 20 seconds.
Empty mixture onto Thermomat or floured board and knead lightly until coming together.
You can flatten the dough into a disk, wrap in plastic wrap and refrigerate to rest or I actually roll into out into a circle, line a 24cm loose-bottomed deep flan tin with the pastry and place in the freezer.
After 20 minutes, take out of the freezer, and blind bake (my ceramic baking beads are perfect for the job). Bake 200′ for 20 minutes. Reset the oven to 160′
Place lemon peel with sugar into a dry TM bowl and mill finely on Sp10, 20Secs.
Insert butterfly and add eggs and combine Sp 4, 5 seconds. Add juice of lemons and cream and mix for 10 secs, Sp 4.
Pour into just baked pastry case and bake for 35-45 minutes until almost set. Coll in tin for 30 mins before serving. Dust with icing sugar.