We have always loved lemon meringue pie in my house and this is now the penultimate Thermomix Lemon Meringue Pie recipe. Back in the day (this is a revamped, updated and recycled recipe) I used my handheld beaters for the meringue. No more!
We have conquered all of your meringue fears. This one will work everytime. Watch our meringue whispering videos, our hints and tips and you will be the Dessert Queen or more importantly the Lemon Meringue Queen.
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- 1/2 Batch Vanilla Bean Pastry Recipe
- 3 lemons, juice and zest
- 3 large egg yolks
- 3 Tablespoons cornflour or cornstarch cornflour
- 50 Grams butter BUY
- 50 Grams raw caster sugar BUY
- 100 Grams cold water
- 10 Drops doTERRA lemon oil (optional but sooo good) BUY
- 4 large egg whites
- 1 Teaspoon cream of tartar
- 170 Grams raw caster sugar heated as per video BUY
- 1 Teaspoon vanilla bean paste BUY
Make pie crust according to directions. Line 6 individual size tart tins, or one 21cm tart tin (preferably with removable base) with the pastry. Preheat oven to 180°C and blind bake pie crust 30 minutes. Remove beads and set tart shell aside. (If doing smaller tarts, check if pastry is cooked after 20 minutes.)
To make filling place all filling ingredients into Thermomix bowl.
Cook 5 min/90°C/speed 4.
Add cold water through hole in the lid. Cook 5 min/90°C/speed 4.
Cook further few minutes if needed until coating the back of a spoon.
The taste should be quite tart as opposed to sweet. We are going to add a lot of sweetness with the meringue.
Spread into warm cooked pie crust.
Meanwhile in clean, dry Thermomix bowl place egg whites, cream of tartar and whip 5 min/Butterfly/Speed 3/MC off
Add heated sugar slowly through hole in lid and keep beating 6 min/Butterfly/50°C/speed 3. Add vanilla in during the last minute. Whip further 10 min/Butterfly/speed 3/MC off.
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!)
Torch with a kitchen torch or place into an oven with a grill function for 10 minutes at 180°C. Keep an eye on this as you don't want burnt meringue!
Serve warm or cold in massive slices with whipped cream if you dare!
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