Ingredients
200 g golden caster sugar
finely grated zest and juice of 4 lemons (make sure you have at least 150g juice)
4 eggs
2 egg yolks, extra
300 g pure cream
Icing sugar, mixed berries, and mascarpone, to serve (optional)
Vanilla bean pastry
250 g golden caster sugar
¼ vanilla bean
100 g cold unsalted butter, cubed
190 g plain flour
Ice cold water, as needed
Method
-
For the vanilla bean pastry, place sugar and vanilla bean into Thermomix bowl and mill 10 sec/speed 10. Add butter and flour and mix 10 sec/speed 6 until resembles breadcrumbs. Add water through hole in lid while you continue to mix 10 sec/Interval speed. As soon as the dough starts to form a ball, stop and remove pastry from bowl onto lightly floured baking mat or board. Shape into a flat disc and wrap well with baking paper. Place in fridge for at least 30 minutes.
- Preheat oven to 200ºC. Roll out pastry and use to line a 23cm flan tin with removable base. Prick the base of the pastry with a fork, then line with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15 minutes. Remove paper and weights, and cook for a further 5 minutes or until golden on the base. Cool slightly and reduce oven temperature to 160ºC.
- Place sugar and zest into the Thermomix mixing bowl and mill 15-20 sec/speed 9. Scrape down and repeat. Add juice, eggs, extra yolks and cream, and blend 20 sec/speed 6. Pour filling into pastry base and bake for 40-45 minutes or until just set in centre.
- Dust with icing sugar, top with plenty of sliced or whole fresh or frozen berries and serve with mascarpone, if desired.
