Step 1

Preheat the oven to 180°C.

Step 2

Place the butter, egg yolk, caster sugar and plain flour in the mixing bowl. Mix 20 Sec. / Speed While mixing, add a splash of water through the lid until the pastry comes together.

Step 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.

Step 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.

Step 5

Meanwhile, clean the mixing bowl. For the filling, place the caster sugar in the mixing bowl. Mill 15 Sec. / Speed Add the lemon zest and blitz 20 Sec. / Speed Scrape down.

Step 6

Add the eggs, olive oil, butter and lemon juice to the mixing bowl. Cook 20 Min. / 90°C / Speed 2 / no measuring cup.

Step 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.

Step 8

While cooking, place the tray with the shortcrust pastry in the oven and bake for 20 minutes.

Step 9

Remove the tray from the oven and place on a wire cooling rack.

Step 10

To finish off the lemon curd, mix with the measuring cup on the lid 20 Sec. / Speed 6.

Step 11

Pour over the baked pastry and leave to set in the fridge for at least 4 hours. Slice up and enjoy!