Ingredients
Crust
- 300 grams blanched almonds
- 1/2 teaspoon himalayan sea salt, (ground)
- 20 grams coconut oil, melted
- 1 egg, large
Lemon Filling
- 3 eggs
- 75 grams Raw Honey
- 50 grams coconut oil, (melted)
- 2 lemons, juiced (approx 1/2 cup)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Pre heat oven to 175deg C. Line bottom of 23cm pie dish with baking paper, grease sides with oil or butter
Place almonds in tmix bowl and chop 10-15 secs speed 10 until almond meal/flour consistency
Add salt and turbo for 3 bursts until combined
Add coconut oil and egg and turbo until dough forms (approx 5 secs) warning: it will be reasonably sticky
Transfer dough to centre of pie tin, press dough evenly over base and up sides of tin.
Bake in oven for 15-20 mins until firm and golden. Remove and let cool
In bowl add eggs, honey & coconut oil (melted). Mix speed 4, 10 secs (or until smooth)
Add lemon juice heat 5 mins/80deg/speed 4 until starts to thicken. Note: this may take 30 secs longer but watch closely as it will thicken very quickly.
Pour onto cooled pastry base. Allow to cool. Serve with icing sugar sprinkled over the top and lashings of whipped cream!
Crust
Lemon Citrus Filling
Tip
Serve without whipped cream it it becomes dairy free too!
To blanch your own almonds, place them in a bowl and pour boiling water over and leave to sit for 5 mins. Then just rub together in your hands and the skins will slip off.
Thermomix Model
-
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
Yum looking forward to trying this. Love lemon
This is delicious! doubled the filling, turned out perfect!
Delicious! Thickened at 4 1/2 minutes.i didn't have enough almonds for base, so topped up with 60 grams cashews. Yum 😊
Does it matter if I don't use blanched almonds? Could I just use normal almonds?
It's a delicious dessert and I agree that making double the lemon filling is making the tart perfect. I'll definitely make it again and again
Delicious!! Made twice the filling as per previous comments and it turned out perfectly.
So so yummy !!! I couldnt stop eating it. I doubled the lemon filling too and it was perfect.
This was delicious! I took advice from comments and doubled the lemon filling. My base was very crumbly though, so not sure what I did wrong. Any ideas?
Hi, I have just made this for my guests this evening. I had to substitute cashews for the base,as i didnt have almonds, so am hoping this will be ok. It's all looking very nice and I also doubled the lemon mixture as I didn't have enough filling, even though I actually put it into a small cheesecake tin. Thanks for the recipe, I cant wait to hear some comments from my guests.
Will definitely be a go to recipe for any place I am taking a dessert.
The almond meal pastry was the easiest and tastiest I have ever made. Not overly sticky and hard to work with like other gluten free pastries I have tried to make.
No one could believe it was gluten and dairy free and so delicious.
next next time I will increase the lemon filling as I didn't quite have enough to fill my pastry shell as thick as I would have liked.
Delicious!