Ingredients
For Filling
- 140 g sugar (raw or white)
- 80 g unsalted butter
- 6 --- egg yolks
- 100 g lemon juice, freshly squeezed, more tang, about 3 lemons
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
The following curd mixture fills 6 small (7-8cm) prebaked tart cases – see Everyday Cookbook for short crust pastry
Place sugar and butter in bowl – mix 1.5 mins 500 speed 4
Add egg yolks, mix 10 sec speed 4
While still mixing add lemon juice through lid
Insert butterfly, cook 7 mins 90degrees speed 2
Spoon into pastry cases, set in refrigerator - you can pipe chocolate on top after set or serve with double cream dolloped on top. Yummy with raspberry coulis (in EDC)!!
TIP: Butter and Eggs to be room Temperature and Lemons freshly squeezed – more tang !
Putting it together
Tip
don't forget to blind bake the pastry cases.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I did a batch and a half, cooked it for an extra 10-12 mins for good measure and to make it a bit thicker. I also added som fresh lemon zest, was lovely. Used some in mini pre made tart cases and some as a topping for some pav with a berry cream, delicious. Used this recipe to use up all the left over egg yolks from the pav I made so worked out perfectly!
Yum!! My first ever lemon tart. It was so easy. Loved it
Tee'd this up with buttersnap cookies warmed and moulded into mini pie cases yummy!!!!
Easy and yummy! Thanks LynsPlace!
Lee-Anne<
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