Thermomix Lemon Bars

5 from 1 vote

These Thermomix Lemon Bars are so yummy and the perfect sweet snack for afternoon tea. Very refreshing and made with the most amazing lemon curd. If you are looking for a good snack recipe that you can make for afternoon tea or to snack on, these Thermomix lemon bars are absolutely perfect. The lemon curd is special because it is made with a mixture of olive oil and butter, which adds an extra flavour to the classic. You can also use the recipe for the beautiful lemon curd to spread on toast or in a lemon dessert.

Ingredients

Lemon Bars

  • 100 g butter
  • 1 egg yolk
  • 80 g caster sugar
  • 225 g plain flour

Lemon curd filling

  • 240 g caster sugar
  • 2 lemons zest only
  • 3 eggs
  • 60 g olive oil
  • 60 g butter
  • 150 g lemon juice approximately 3-4 lemons

Instructions

  1. Preheat the oven to 180°C.
  2. Place the butter, egg yolk, caster sugar and plain flour in the mixing bowl. Mix 20 Sec. / Speed 6. While mixing, add a splash of water through the lid until the pastry comes together.
  3. If you don't have a Thermomix, place the butter and plain flour in a large bowl. Rub together until it crumbles, then add the caster sugar and egg yolk and enough water to knead it to a smooth dough.
  4. Fill the mixture into a medium sized rectangular tin lined with greaseproof paper. Press down firmly and place in the fridge for 10 minutes.
  5. Meanwhile, clean the mixing bowl. For the filling, place the caster sugar in the mixing bowl. Mill 15 Sec. / Speed 10. Add the lemon zest and blitz 20 Sec. / Speed 10. Scrape down.
  6. Add the eggs, olive oil, butter and lemon juice to the mixing bowl. Cook 20 Min. / 90°C / Speed 2 / no measuring cup.
  7. If you don't have a Thermomix, place the caster sugar in a food processor and blend until you have rough icing sugar. Then add the lemon zest and blitz again until it is all smooth. Pour the mixture in a large heatproof bowl that fits on top of a saucepan filled with water. Add the lemon juice, butter and olive oil to the bowl and sit on top the the saucepan filled with water. Make sure the bowl does not touch the water. Bring the saucepan to simmering point and leave to simmer, while constantly stirring the mixture. Whisk in the eggs, one at a time. Then leave to simmer for another 10 minutes until it thickens, stirring sometimes.
  8. While cooking, place the tray with the shortcrust pastry in the oven and bake for 20 minutes.
  9. Remove the tray from the oven and place on a wire cooling rack.
  10. To finish off the lemon curd, mix with the measuring cup on the lid 20 Sec. / Speed 6.
  11. Pour over the baked pastry and leave to set in the fridge for at least 4 hours. Slice up and enjoy!

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19 Comments

  1. Anne on July 15, 2016 at 10:54 pm

    Omggg I’ve got to make these. They sound so simple!

    • admin admin on July 16, 2016 at 6:19 am

      Hi Anne, they are so simple and super tasty. 😉

  2. Christiane on July 17, 2016 at 3:40 am

    just made this and looking forward to tasting it in a few hours. so simply and delicious lemon curd. thank you.

    • admin admin on July 17, 2016 at 6:27 am

      Amazing Christiane. Let me know. 🙂

  3. Rubina on August 23, 2016 at 8:06 am

    Hi, so excited to try making these. Do they freeze well?
    Thanks

    • admin admin on August 23, 2016 at 8:07 am

      Hi Rubina, they actually do 🙂 x

  4. Gayle on August 24, 2016 at 2:38 am

    Would it still work if I replaced the plain flour with gluten free flour like rice flour or buckwheat flour?

    • admin admin on August 24, 2016 at 5:04 am

      Hi gayle, I haven’t tried it yet but because it’s shortcrust pastry it’s definitely possible. You may have to add some liquid to make it a smoother dough but it shouldn’t be a problem to add gluten free flour

  5. Jaime on August 28, 2016 at 10:35 am

    My curd was still really runny at end of time. Is this normal. I cooked a bit longer but even now 4 hours later it’s almost running off the base. Any ideas?

    • admin admin on August 28, 2016 at 10:37 am

      Hi Jaime, that is quite strange. Tell me a bit about the ingredients you used, I.e. What kind of butter, size of eggs and oil? It could possibly be the amount of ingredients. I’ve not had this before myself. How many lemons did you use in the end to get the 150g juice?

      • Alice on May 30, 2017 at 5:38 am

        Hi,
        Something similar happened to me this morning but not running, the curd just hasn’t set as hard as it looks in your photos, mine is still soft to the touch, I could easily make a dent in the top of it with finger ect, and the icing sugar is melting in parts due to it still being wet to the touch.
        My ingredients were as ‘regular’ as they come I think? I did use extra virgin olive oil, regular sized egg, I think the butter was salted?
        I did make one mistake during cooking, this was I forgot to take the measuring cup OFF the lid whilst cooking the curd. Could this cause the above problem?
        The recipe is so yummy so really want to get it right next time, would love your help 🙂

        • admin admin on June 5, 2017 at 9:10 am

          Hi Alice,

          I wiped definitely say that the measuring cup plays a big role in getting the curd to set. The curd needs to have an open ‘vent’ so that the steam can escape and it can ‘caramelise’ during cooking and set afterwards. I would recommend doing that next time. What also helps sometimes is just popping it in the fridge or freezer, it sometimes tricks it into thickening. x

  6. Janet on August 30, 2016 at 9:58 am

    Hi Sophie,
    Do you blind bake the pastry ? Love your recipes!

    • admin admin on August 30, 2016 at 9:59 am

      Hi Janet I actually didn’t as it is almost like a shortbread it doesn’t have to be blind baked.

      • Janet on August 30, 2016 at 10:04 am

        Thank you so much, I’m going to try these now!

        • admin admin on August 30, 2016 at 10:05 am

          Amazing! 🙂

  7. Marlo on August 9, 2017 at 9:26 am

    Hi Sophia
    Do you think this would work replacing the flour for almond meal? Would you use the same weight?
    I love your blog, thank you!!

    • admin admin on October 24, 2017 at 8:09 am

      HI Marlo, I am not too sure if it would. You could always use gluten free plain flour instead. xx

  8. Caoimhe on February 20, 2019 at 1:29 pm

    Just made these yesterday and they were a hit! Followed the recipe exactly but added some white chocolate drizzle and raspberries at the end, so good 🙂

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