Not to put too fine a point on it, this was probably my finest hour! In fact, this recipe should really feature in a recipe Hall of Fame or something...no really! It is now featured in several projects, has fans world wide and stars my EVOO of choice, the very special Cobram Estate Extra Virgin Olive Oil.
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! YUM. Go and do. Enjoy.
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
-
Crust
- 40 Grams Almonds toasted and cooled BUY
- 50 Grams Raw Caster Sugar BUY
- 130 Grams plain flour
- Pinches Pink Salt Flakes BUY
- 80 Grams Unsalted Butter cubed BUY
- 35 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 egg yolk
-
Filling
- 3 large lemons, finely grated zest and juice (at least 120g juice)
- 170 Grams Raw Caster Sugar BUY
- 2 Tablespoons cornflour
- 2 eggs
- 2 yolks
- 75 Grams Unsalted Butter cubed BUY
- 75 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
To make crust, place almonds and sugar into Thermomix bowl and mill 10 sec/speed 9.
- 2
Add flour, salt and butter and pulse 2 sec/Turbo so that the mix resembles coarse breadcrumbs.
- 3
Add olive oil and egg yolk and mix 10 sec/Interval so that it barely forms soft dough.
- 4
Press into 20cm flan dish with removable base and place in freezer for around 30 minutes.
- 5
Preheat oven to fan forced 190°C. Bake pie shell for 13 minutes or until golden brown. Cool completely before filling.
- 6
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.
- 7
Cook 8 min/90ºC/Butterfly/speed 3. Remove Butterfly.
- 8
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.
