We love this recipe! You will too.
There is a lot to be said for the silky smooth lemony mouth feel of this filling. Were you to bottle it, you could spread it on toast! It is kind of a lemon curd really, with the addition of the EVOO. YUM. Go and do. Enjoy.
It first appeared in For Foods Sake, my first solo cookbook after leaving Thermomix in Australia. Still available in my store and still my favourite first child! Go and get it quick!
In the meantime, we think dessert is sorted for tonight or any night! (Please note, to make a picture of a lemon tart look nothing like a pac man emoji is a real skill...just saying!)
Extra Virgin Olive Oil (EVOO) is rich in antioxidants and healthy monounsaturated fats, providing cardiovascular and anti-inflammatory benefits. (Now you have no excuse not to make this!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 40 Grams almonds toasted and cooled BUY
- 50 Grams raw caster sugar BUY
- 130 Grams plain flour BUY
- Pinches pink salt flakes BUY
- 80 Grams unsalted butter cubed BUY
- 35 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 egg yolks
- 3 lemons large, finely grated zest and juice (at least 120g juice)
- 170 Grams raw caster sugar BUY
- 2 Tablespoons cornflour or cornstarch
- 2 eggs
- 2 egg yolks
- 75 Grams butter cubed BUY
- 80 Grams Extra Virgin Olive Oil (EVOO) (I like a peppery version but go with a mild flavour if you are concerned) BUY
To make crust, place almonds and sugar into Thermomix bowl and mill 10 sec/speed 9.
Add flour, salt and butter and pulse 2 sec/Turbo so that the mix resembles coarse breadcrumbs.
Add olive oil and egg yolk and mix 10 sec/Interval so that it barely forms soft dough.
Press into 20cm flan dish with removable base and place in freezer for around 30 minutes.
Preheat oven to fan forced 190°C. Bake pie shell for 13 minutes or until golden brown. Cool completely before filling.
To make filling, place zest and sugar into clean, dry Thermomix bowl and mill 10 sec/speed 10. Add juice, cornflour, eggs and yolks and blend 5 sec/speed 7.
Cook 8 min/90ºC/Butterfly/speed 3. Remove Butterfly.
Add butter and olive oil and mix 20 sec/speed 5. Scrape down sides of bowl and lid and repeat. Pour into cold pastry base and chill for several hours before serving in thin wedges.