“We get so many recipe requests for lemon based recipes, thanks in large part to
their abundance at this time of year on backyard trees. Here is a fantastic
lemon recipe for all of those left-over lemons. Enjoy!”
2 lemons, zest and juice
230g raw sugar
1 tbsp ginger (optional) for an extra twist
4 eggs, separated
60g plain flour
Preheat oven to 160°C fan-forced.
Place zest, sugar and ginger (if using) into mixing bowl and mill 20 sec/speed
Add butter and mix 20 sec/speed 4-5.
Insert Butterfly and beat 10-20 sec/speed 3. Remove Butterfly.
Add lemon juice and mix 10 sec/speed 3.
Add egg yolks, flour and milk and combine 15-20 sec/speed 3 or until combined.
Pour mixture into a shallow greased casserole dish. Rinse and dry mixing bowl
Insert Butterfly. Place egg whites into mixing bowl and whisk 2-3
min/50°C/speed 4 or until soft peaks form.
Gently fold egg whites through lemo n mixture, place casserole dish into a
baking dish and fill baking dish with enough boiling water to reach halfway up
edges of casserole dish. Bake for 45 minutes or until set. Dust with sifted
icing sugar if desired.
From Thermomix Australia: Cooking Class Update
19 August 2011
Please note that this site is not affiliated with nor have the recipes been tested or approved by Vorwerk Thermomix or Thermomix in Australia and New Zealand. We assume no liability in any capacity, including in terms of ingredient quantities used, success of the recipes, damage to your machine or person. Please always be aware of your own machine’s capabilities and observe the safety instructions in the Thermomix instruction manual at all times.