Thermomix Lemon Tart Recipe | Thermomix Diva (2024)

FAQs

Why didn't my lemon tart set? ›

I think you didn't cook it long enough after adding the eggs. Lemon pie filling has to be almost so thick you can cut it with a knife before you pour it into the shell or it won't set up. So you cook it until it becomes that thick.

Why does my lemon tart crack? The most common reasons why your tart has cracked is because the oven was too hot or the tart baked too long and overbaked. We recommend pulling your lemon tart from the oven when it's still a little jiggly in the middle when the pan is gently shaken. Love all things lemon?

If your lemon tart is runny, the mostly likely cause is not cooking the filling long enough. It should be nicely thickened when you pull it off the stove.

Burr explains that custard, especially ones that are heavy on fruit, have a tendency to split as a result of the moisture content and too-high oven temperatures. This is the chief issue you'll encounter when baking a lemon tart.

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough. You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.

Tip 7: Half-fill the tart with custard

Bake it at a low temperature, checking and rotating it halfway through cooking to ensure it cooks evenly, until it's set but still has a bit of a wobble in the centre. The best way to check this is to nudge the pan gently.

Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.

For a richer fix, you can combine flour with butter instead of water. To make this paste, mix two parts flour with one part melted butter and whisk until properly combined. Use this buttery paste to fill in cracks or gaps in the crust the same way you would use the flour-water paste.

Grainy or gritty lemon curd comes from curdled (over-coagulated) eggs, as a result of overcooking. The easiest way to prevent curdling is to use a double boiler to slow the rate of cooking-- and to monitor the temperature with a thermometer.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

How do you fix a runny tart? ›

Yes, this lemon tart needs to be refrigerated to stay fresh. It will keep well for 4-5 days.

Once defrosted use within 24 hours and do not refreeze. Defrost thoroughly for a minimum of 3 1/2 hours in the fridge. Important: If food has thawed, do not refreeze.

Yes, lemon meringue pie should be refrigerated. To prevent foodborne illness, never let it sit at room temperature for more than two hours. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with storage wrap and store in the refrigerator for up to two days.

Very soft, difficult-to-mould pastry: Either too little flour or too much water or fat was used, the pastry was not kneaded together until smooth or the pastry was still too hot and soft to roll out (to remedy this, allow to stand or knead gently for 1–2 minutes).

This is because custards rely on the coagulation of egg proteins to thicken and set. If the custard is not cooked long enough or at the right temperature, the egg proteins may not have time to set and will remain in a liquid form.

If the dough is overworked, it can become tough and difficult to roll out. This can happen if the dough is kneaded too much or if too much flour is added during the rolling process. Shortcrust pastry can shrink during baking if it's not properly chilled beforehand or if it's rolled too thin.