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–+ servings
Squares of lemon crumble slice with a creamy lemon layer over the base and crunchy crumble on top.
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Thermomix Lemon Crumble Slice

Our most popular Thermomix Lemon Crumble Slice is simply the best! Creamy lemon filling sandwiched between crunchy oat crumble!
Course Dessert
Cuisine Western
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 serves
Calories 195kcal
Author Lucy & Lauren
Cost $5

Equipment

  • Thermomix
  • Oven
  • 18cm X 28cm baking tin

Ingredients

  • 170 g unsalted butter
  • 1 teaspoon vanilla extract
  • 155 g plain flour
  • 110 g rolled oats
  • ½ teaspoon salt
  • ½ teaspoon bi-carbonate of soda
  • 80 g brown sugar
  • 100 g raw sugar
  • 1 tablespoon zest from one lemon peeled
  • 395 g sweetened condensed milk
  • 80 g fresh lemon juice
  • 2 egg yolks
  • ½ teaspoon lemon extract optional

Instructions

  • Thermomix Instructions:
  • Preheat oven to 160 degrees celsius (fan-forced).
  • Grease and line an 18X28cm slice tray with baking paper, allowing the edges to overhang.
  • Melt the butter and vanilla in the Thermomix bowl for 2 minutes, 80 degrees, Speed 2.
    Scrape down the sides of the bowl.
  • Add the plain flour, rolled oats, salt, bi-carbonate of soda, brown sugar and raw sugar.
    Mix for 20 seconds, Reverse, Speed 2.
    Scrape down the sides.
    Mix for a further 20 seconds, Reverse, Speed 2 or until combined.
  • Spread half of the crumb mixture into the bottom of the prepared tray and press firmly into an even layer.
  • Bake in the preheated oven for 15 minutes or until lightly golden.
  • Remove from oven and set aside (leave the oven turned on).
  • Place the peeled zest of 1 lemon into the Thermomix bowl.
    Grate for 20 seconds, Speed 6.
    Scrape the sides of the bowl.
    Repeat until you have a very finely grated zest.
  • Add the sweetened condensed milk, lemon juice, egg yolks and lemon extract (if using) and mix for 30 seconds, Speed 4.
    Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
  • Pour the mixture over the baked crumb crust in the baking dish and spread into an even layer.
  • Sprinkle the remaining crumble mixture over the top of the lemon layer.
  • Bake in oven for 23 – 26 minutes or until lightly golden.
  • Remove from oven and allow to cool.
  • Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
  • Store in airtight container in the refrigerator for up to 1 week.

Notes

RECIPE NOTES & TIPS

Nutrition

Calories: 195kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 179mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg