Lemon Tart Thermomix Recipe

Lemon Tart Thermomix Recipe
One of the desserts I love eating at the end of a meal is the Lemon Tart.

Fresh and delicate it is the perfect recipe to be prepared during spring days, because lemon taste prepares us for the good season, summer :-)

I don't think I'm exaggerating, but it is a quick dessert and a goodness ... which I won't tell you!

It is the ideal gift to bring when you are invited to dinner at a friend's house: you will certainly look great. The lemon tart combines the delight of shortcrust pastry with the delicate and tasty scent of lemon cream, a mix that will make everyone happy.

As a matter of fact the Lemon tart combines the deliciousness of short pastry with the delicate and mouth-watering aroma of lemon custard, a mix that will make children happy too. I love tarts that's why I also suggest you try these recipes: the Jam Tart, the Sweet Ricotta Cheese and Custard Tart with Chocolate, the delicious Strawberry Tart with Lemon Custard and finally the Amaretti and Peach Tart. If, like me, you love that lemon-scented tarts, you must also try the lemon meringue pie.


For the shortcrust pastry
- An untreated lemon zest
- 80 g sugar
- 300 g plain flour
- 130 g soft butter
- An egg
- One yolk

For the Lemon Custard
- An untreated lemon (zest and juice)
- 60 g sugar
- An egg
- One yolk
- 350 g whole milk
- 35 g potato starch

To decorate
- Powdered sugar to taste

Let's cook

Prepare the pastry.

Put the zest of an organic lemon and 80 g sugar in the mixing bowl and mix 10 Sec. Speed 8.

Add 300 g plain flour, 130 g soft butter, one egg and one yolk. 20 Sec. Speed 5.

Compact the dough well by working it lightly with your hands, wrap it in cling film and let it rest in the fridge 15 Min.

Prepare the custard.

Peel a lemon and put the zest in the mixing bowl and mix 10 Sec. Speed 7.

Add 60 g sugar, one egg and one yolk, 350 g whole milk and 35 g potato starch and cook 7 Min. 90C Speed 4.

Squeeze the lemon, filter the juice and add it to the custard 2 Min. before the end of cooking.

Pour the custard into a bowl and let it cool. Filter through a colander to remove the zest (you can also leave it if you like).

Butter and flour the edges of a 20 cm pan, line the bottom with parchment paper, so it will turn out better.

Roll out ¾ of the shortcrust pastry and arrange it on the baking sheet, with the dough flush with the edges.

Prick the bottom, put a sheet of parchment paper, some beans on top, and bake in the oven. 10 Min. 190C.

Pour the cold cream, decorate with rather thin strips of pastry forming the classic diamond pattern and bake. 15 Min. 180C.

Once cool, sprinkle with powdered sugar.


If you prefer not to cook the cream further, put the base in the oven 20 Min. 180C. Once golden, let it cool and fill with the cream. Leave to rest in the refrigerator for at least 3 hours, then decorate with icing sugar before serving.

Do not throw away any leftover shortcrust pastry: make lemon-scented biscuits with the molds.

Translated from the Italian recipe Crostata al Limone - Ricetta Bimby
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