Lemon Meringue Pie

Serves 8-10
by Tenina Holder

LOVE LOVE LOVE Lemon Meringue Pie...when they work! Of course I would only ever use my Vanilla Bean 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!!” (This recipe also appears in that amazing ebook ‘What’s for Dessert?’ Go get it here!)

Need

  • 1 pie crust made from Sour Cream Pastry or Vanilla Bean Pastry, 1/2 batch Lime Raspberry Flan
  • Filling
  • 3 lemons, juice and zest
  • 3 large egg yolks
  • 3 tbsp cornflour
  • 50 g butter
  • 50 g caster sugar
  • Meringue
  • 3 large egg whites
  • 170 g caster sugar
  • 1 tsp cream of tartar
  • Vanilla - Bean Paste Dash of Heilala vanilla bean paste BUY

Do

1  

Make pie crust. Preheat oven to 180C.

2  

Place all filling ingredients into Thermomix bowl.

3  

Cook 5 min/90C/speed 4.

4  

Add 100g cold water through hole in the lid. Cook 5 min/90C/speed 4.

5  

Cook further few minutes if not coating the back of a spoon.

6  

The taste should be quite tart as opposed to sweet.

7  

Spread into warm cooked pie crust.

8  

Meanwhile in clean bowl beat egg whites with cream of tartar until starting to thicken.

9  

Add sugar slowly and keep beating until stiff peaks form. Add vanilla.

10  

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!)

11  

Bake for 10 minutes.

More

Serve warm or cold in massive slices with more whipped cream if you dare!

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