Easy Lemon Tart
We called it easy because it is easy, especially if you have the right tart tin. Make sure you invest in a flan tin with a removable base. You will not regret it. Lemons are a-plenty at some times of the year more than others, so call this your Easy-April-to-August-Lemon-Tart. It is a firm favourite in our household.
It can be a last minute idea, you can literally whip this up while the kids are doing their homework on a weekday. This recipe first appeared in our Nifty But Thrifty cookbook which is full of cheap and cheerful recipes to make feeding time at the zoo a whole lot cheaper and easier. So pucker up...lemons are in season and so is lemon tart!
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- 1/2 Batch Vanilla Bean Pastry Recipe
- 200 Grams raw caster sugar BUY
- 4 lemons, zest, finely grated
- 5 Drops doTERRA lemon oil (optional, but so good) BUY
- 180 Grams fresh lemon juice
- 4 eggs
- 2 egg yolks
- 300 Grams cream
- Icing sugar and berries of choice to finish
Prepare pastry as per recipe, divide into two and form into flat discs. Wrap one disc well with baking paper and place in fridge for at least 30 minutes. Store the other half in an airtight plastic bag and freeze until use.
Pre-heat oven to 200ºC.
Roll out pastry and line a 23cm flan tin with removable base. Dock the base of the pastry with a fork and blind bake for 15 minutes. Remove paper and weights and cook for a further 5 minutes or until golden on base. Cool slightly and reduce oven temperature to 160ºC.
Without cleaning the Thermomix bowl, place sugar, zest and lemon oil into mixing bowl and mill 15–20 sec/speed 9.
Scrape down and repeat. Add juice, eggs, yolks and cream and blend 20 sec/speed 10. If this still looks a little curdled, repeat the blending.
Pour filling into pastry base and bake for 40–45 minutes or until just set in centre.
Dust with icing sugar, top with plenty of sliced or whole fresh or frozen berries and serve with mascarpone or whipped cream if desired
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