Pâté en Croûte de Meringue de Citron

 

Lemon Meringue

Had you going there for a second didn’t I??? No I haven’t moved to France (just yet!) but rather than post just an ordinary every day Lemon Meringue Pie recipe, I needed a bit of pizzazz, and what yells pizzazz more than the French Language?
Of course I would only ever use my Sour Cream Pastry recipe, which really deserves a post of it’s own, it is so versatile. And now with the Thermomix in my arsenal, there is no looking back. I kid you not, I made the pastry in less than 2 minutes, start to finish! “Incredible!!”

NEED:
1 pie crust made from Sour Cream Pastry
Filling;
Zest and juice of 3 lemons
3 large egg yolks
3 tbsp corn flour
50g butter
50g  caster sugar

Meringue;
3 large egg whites
170g caster sugar
1 tsp cream of tartar
Dash Heilala vanilla bean paste

DO:
Make pie crust. Preheat oven to 180C.

Place all filling ingredients into Thermomix bowl.
Cook 5 min/90C/speed 4.
Add 100g cold water through hole in the lid. Cook 5 min/90C/speed 4.
Cook further few minutes if not coating the back of a spoon.
The taste should be quite tart as opposed to sweet.
Spread into warm cooked pie crust.
Meanwhile in clean bowl beat egg whites with cream of tartar until starting to thicken.
Add sugar slowly and keep beating until stiff peaks form. Add vanilla.
Dollop meringue mix onto pie, carefully covering all the filling mix.
(This will prevent ‘weeping’ of the meringue…and you know I hate to make a meringue cry!)
Bake for 10 minutes.
Serve warm or cold in massive slices with more whipped cream if you dare!