As I literally scramble for the last few days before heading north (USA north!!) for nearly a month, I was trying to feel the summer sun with this dessert. By the time you are reading this, I WILL be feeling the summer sun…(sorry, but just had to mention that again!) Even though we associate lemons with summery drinks and flavours, they are in fact a winter time boon, and my tree this year has finally produced enough to be of some value. I have been using them in the Thai Thai Again classes (last one tomorrow, all SOLD out!!) in the most fragrant Ginger and Lemongrass lemonade…make sure you give it a go. It is good for you too, may help fight the dreaded winter colds which seem to be taking people down without any warning at all.
I managed to find some early strawberries as well, so garnish 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, its the all lemon, Lemon Tart.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 Batch Vanilla Bean Pastry Recipe
- 200 Grams Raw Caster Sugar BUY
- 4 lemons, zest, finely grated
- 3-4 Drops doTERRA Oils BUY
- 2 - 3 lemons, juice (approx 160 - 180g)
- 4 eggs
- 220 Grams pure cream
- Icing sugar, berries of choice and mascarpone to serve
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.
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.
To make filling, place sugar, zest and lemon oil into mixing bowl and mill 15-20 sec/speed 9.
Scrape down and repeat. Add juice, eggs and cream and blend 20 sec/speed 6.
Pour filling into pastry base and bake for 40-45 minutes or until just set in centre.
Dust with icing sugar, top with sliced or whole berries and serve with mascarpone.
That's all the recipes!
No more recipes to load