This is an oldie but a goldie and now appears the ebook, ‘What’s for Dessert?’ which we plan to reshoot in 2021. It is free with Insider Club membership of course. The ease of this recipe is what wins me everytime.
If I am in a hurry, need a killer dessert, this is pretty much my go to! LOVE lemon anything, and this is just so light and divine. I hope you enjoy it as much as my family does.
Dessert pies are kind of our thing here, check these out:
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
-
Pastry
- 50 Grams raw caster sugar BUY
- 1/2 roasted vanilla bean
- 120 Grams unsalted butter BUY
- 220 Grams plain flour BUY
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 20 Grams iced water
-
Filling
- 200 Grams raw caster sugar BUY
- 3 lemons, zest, finely grated and juice
- 8 Drops doTERRA lemon oil (optional) BUY
- 150 Grams unsalted butter softened BUY
- 5 eggs
- 160 Grams milk
- 1 Teaspoon vanilla bean paste BUY
- 1 Tablespoon cornflour or cornstarch
- Icing sugar to dust
- berries of choice to garnish
Do
- 1
Pastry;
- 2
Place sugar and vanilla bean into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add remaining ingredients except water and blend 6 sec/speed 6. Scrape down sides of bowl and add water.
- 4
Blend a further 6-8 sec/speed 6 until dough forms.
- 5
Push into pie plate and place in freezer for 20 minutes before filling and proceeding with recipe.
- 6
Filling;
- 7
Preheat oven to 160°C.
- 8
Place sugar and lemon zest into Thermomix bowl and mill 10 sec/speed 10.
- 9
Add remaining ingredients and beat 1 min/speed 10. Scrape down sides of bowl and repeat if necessary. If it has split or curdled, just persist with blending until it is smooth.
- 10
Pour mixture into pastry shell.
- 11
Bake for 45 minutes, or until set in centre. (It should still wobble like certain parts of your anatomy!)
- 12
Leave to cool in the oven.
More
Serve dusted with icing sugar and with either a Lemon Dessert Syrup or a Raspberry Coulis and of course, HEAPS of whipped cream! (or ice cream….and that really is going over the top!)
Served with
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!
