All Lemon, Lemon Tart
When life gives you lemons, give yourself lemon tart. Bright, Tangy, and Irresistibly Citrusy: The Ultimate All-Lemon Tart
It is no secret I love all things lemon…I even have a whole Pinterest board and an ebook devoted to Lemon. AND, this pic will end up on there naturally….
This Thermomix all-lemon tart recipe brings together a perfectly creamy, tangy lemon filling with a buttery, flaky crust for an irresistibly refreshing dessert. Made for true lemon lovers, this tart is bursting with citrus flavor, thanks to a blend of fresh lemon juice and zest that creates a rich, silky filling. Using the Thermomix makes this recipe simple and efficient, helping you achieve the ideal texture and consistency without any fuss. Whether you’re looking for a show-stopping dessert for a special occasion or a refreshing treat for everyday enjoyment, this easy Thermomix lemon tart is sure to impress with its vibrant flavor and beautiful presentation.
Garnish with berries or not…up to you. We only had sour cream to serve it with and I have to say, it wasn’t half bad, took the sweetness back a notch. So pucker up, it's the all lemon, Lemon Tart.
I am partial to a lemon dessert recipe, there are literally 100's on here, but here are a few, see below:
Vanilla Scented Lemon Cheesecake Flan
Lemon Meringue Pavlova with Almonds
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Vanilla Bean Pastry Recipe
- 200 Grams raw caster sugar BUY
- 4 lemons zest, finely grated
- 3-4 Drops doTERRA lemon oil BUY
- 160-180 Grams fresh lemon juice
- 4 eggs
- 220 Grams cream BUY
- Icing sugar, berries of choice and mascarpone or cream/sour cream to serve
Do
- 1
Prepare pastry as per recipe and form into a flat disc. Wrap well with baking paper and place in fridge for at least 30 minutes.
- 2
Pre-heat oven to 200ºC.
- 3
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.
- 4
To make filling, place sugar, zest and lemon oil into mixing bowl and mill 15-20 sec/speed 9.
- 5
Scrape down and repeat. Add juice, eggs and cream and blend 20 sec/speed 6.
- 6
Pour filling into pastry base and bake for 40-45 minutes or until just set in centre.
More
Dust with icing sugar, top with sliced or whole berries and serve with mascarpone.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
