lemon delicious in the thermomix

When you have a big bowl of lemons on your table then you just have to make lemon delicious. I love the good old classic recipes and tonight I introduced all 5 little ones to lemon delicious. Everyone loved it except for finn. But he rarely eats the sweet stuff. He earnt his name chippy monster for a reason. Mmmmmm look at that delicious lemon delicious straight out of my oven……………..

This is a CWA recipe and very light compared to another recipe I’ve made in the past. I’ve converted it to the thermomix and done the egg whites in my kitchen aid but you can easily do the whole lot in your thermomix or just go old school and do it all by hand.

And look at the faces of happy children who say yum, thanks mum for such a delicious dessert tonight!

emerson also loved it…………..but then he always smiles when I call out his name. But he did take the serving spoon off me………..

Now unfortunately for retro daddy this was so popular that he was left with a teeny tiny serving. But since he’s working late and on a big health kick I think he’ll forgive us. Or maybe not…we shall see

5.0 from 2 reviews
lemon delicious in the thermomix
Prep time
Cook time
Total time
Serves: 4-6
What you'll need
  • 50g butter
  • 150g raw caster sugar (or raw sugar)
  • 2 large lemons juiced (or 3 small)
  • 2 eggs, separated
  • 1 cup milk
  • 2 heaped tablespoons self raising flour
  1. place butter and caster sugar in TM bowl and process for 20 seconds on speed 4.
  2. Add in lemon juice, egg yolks, flour and milk and process for 20 seconds on speed 6. You might need to scrape the bottom of the bowl and just make sure you've got the butter and sugar mixture with your lemon mixture. Just do another 10-20 seconds if you need to.
  3. **Now whisk your egg whites. I like to do mine in my kitchen aid and it takes about a minute or two until soft peaks form. Gently combine the lemon mixture with the egg whites.
  4. Pour into a greased oven dish (I used one of my pretty pie dishes) and bake for about 25-30 minutes in a 150C/300F oven until it's starting to get golden on top.
  5. You don't want to overbake this dish otherwise you'll lose the lemon custard on the bottom and that's the best bit so I prefer to have mine a little underdone on the top in the centre (my oven is over 40 years old) and the perfect custard inside.
  6. Enjoy. This didn't last long and was just perfect. For a large family or lemon delicious diehards then you might want to double the quantities!
  7. If you don't have a thermomix then don't worry. Cream together the butter and sugar until light and fluffy, add in the juice, egg yolks, sifter flour and milk and combine. Follow from **.

And if you love baking and lemons then check out my gluten free lemon cake, little lemon cakes and lemon biscotti.


  1. Fashionista says:

    Lemon delicious (from the CWA cookbook OF COURSE) is one of my all time favourite desserts. For a posh dinner party I cook and serve it in individual ramekins and it is a winner every time. And I don’t tell people how absurdly simple it is, I just bask in my own cleverness…..

  2. Roslyn Teirney says:

    Congratulations. This was my children’s favourite dessert. Thank you for sharing your recipe. Blog post pics are wonderful too.

  3. looks great Corrie and the sweetly smiling Emerson made me smile too!

  4. Lesley G says:

    What gorgeous little posers!
    Lemon Delicious an oldie but a goodie. And no Bain Marie for this one….
    I’m just waiting for you to convert Spotted Dick for the veroma now! You might need to look that one up.

    • yes Lesley, I would need to look up spotted dick……haha

      I actually want to convert brandy snaps as I loved watching that on the great australian bake off last night! hoping I can do that this weekend

      • Lesley G says:

        My Mum was a marvel at brandy snaps & baskets. Perfect thickness & just the right crsip snap. I never quite mastered the timing. Maybe I should have another try.

  5. Catherine says:

    Mmmmmm……looks delicious. Maybe one for later in the week. And it’s actually not that high in fat! I made the self saucing choc pudding from Devil of a Cookbook last night. (And I’ve made the apple tea cake 3 times since last week!)

  6. Oh this is our favourite winter dessert and better still my husband’s specialty!! We are lucky to have lemon trees at our neighbours both sides!! Love it with cream – especially double cream.

    Tonight in our thermomix we cooked both stewed apple and custard. This was a big hit with all the kids too!!

  7. G’day and STUNNING photos…your kids are cuties, TRUE!
    Looks like a lot of lemon love was made in your Thermomix too!
    Cheers! Joanne

  8. Wendy Yates says:

    The old tried and true favourites are just the best. Chocolate self saucing pudding, caramel dumplings, jam roly poly and of course lemon delicious you just can’t beat them.

  9. Hi Corrie, I had never heard of this until you posted it and just found a variation in one of my GF cookbooks so I gave it a go as I had some lemons. It never really seemed to get golden on top yet it seemed cooked. It was very pale like me!! The recipe said blitz the egg yolks, sugar, rind and butter and pour it into the dish first then combine dry ingredients with egg whites and pour on top. It had a sauce on the bottom but the top just seemed a bit odd! Don’t think it was the GF component! How much did you fold in the whites and the flour. I think maybe I didn’t do it enough. My recipe also just said sugar so I didn’t worry about making caster sugar and the sauce was quite gritty so that was a big mistake! Ta

    • that sounds like a self saucing pudding doesn’t it. I would always do a caster sugar first for my baking as it does get gritty. I would actually make the recipe and fold in the egg whites at the last step. Sounds a bit odd to have egg whites and dry ingredients?

  10. Thx retro mummy I love your recipes

  11. hi Corrie! are your oven temperatures fan forced or conventional? do i need to cook mine on 130C in my fan forced oven?

  12. Hi Corrie
    I am new to my thermomix and found your blog hunting about for recipes.

    I thought you might like to hear that I (after a bit more googling) quite successfully beat my egg whites in the TM first and set aside, and then without washing it went straight to the lemon/yolk part of the recipe.

    Worked just fine and less washing up!

    Thanks for this recipe, it is a keeper.

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