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Thermomix Lemon Delicious

Fat Mum Slim /

Thermomix Lemon Delicious Recipe

When we moved up the coast, 13 hours from our ‘home’, and took a chance on a new life… we did so without family. Family is everything to me, and I still can’t believe I did it. As luck would have it, I must be so awesome {eye roll!} that my family followed me up. My sister just bought her first home around the corner, my Mum built a home last year, and I’m hoping my other siblings will be lured up here too at some point. I’m working on it.

Last night we had the family over for dinner. Nothing special, just a Sunday roast and salad. The kids all love each other {except when they’re fighting over toys, which happens a lot} but it just makes me so happy to have everyone together.

While Hubby was on meat duty, I made a salad, some roast potatoes, and two desserts; brownies and lemon delicious.

Lemon Delicious is one of my favourite desserts, because it’s got that fresh flavour and it doesn’t feel heavy. It’s like a self-saucing pudding, and has hardly any flour in it at all. It’s light. This one was made in the Thermomix.

Thermomix Lemon Delicious Recipe


150g white sugar
2 medium lemons, both juiced, one zested
20g butter
2 x 55g free-range eggs, separated
35g self-raising flour
200g full-cream milk
double cream, to serve

♥ Heat oven to 175ºC and grease a 1-litre ovenproof pudding dish.
♥ Weigh the sugar in the mixing bowl, and add 10g of lemon zest. Blend for 10 seconds on Speed 9.
♥ Scrape down the bowl, add the butter and blend for 10 seconds on Speed 5.
♥ Separate the eggs, placing the egg whites into a completely clean bowl so they can be whisked later. Add the yolks to the mixing bowl.
♥ Add the flour, milk and squeeze 70g of lemon juice into the mixing bowl. Mix for 5 seconds on Speed 5.
♥ Whisk the egg whites using a hand-held beater until they hold firm peaks.
♥ Insert the Butterfly, and add the egg whites to the Thermomix mixing bowl. Blend for 15 seconds on Speed 2. The mixture should have no visible streaks of egg whites. Use the spatula to break up any egg remaining egg whites.
♥ Pour the mixture into the prepared dish. Standing the dish in a deep roasting tray, and pour hot water until it comes half way up the sides.
♥ Bake in the oven for 40-45 minutes, or until the pudding is golden brown and has slight cracks in the crust.
♥ Allow to cool slightly, and then serve with double cream.


Tmix magazineThis recipe is from the second issue of Tmix+ magazine which was sent to me for review. There are loads of great recipes inside, so you’ll probably see more here from them. The recipe is from Lesley Russell.