Lemon Meringue Pie

Need

• 1/2 Batch Vanilla Bean Pastry Recipe

• Filling

• 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

• The Meringue

• 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

Do

1  

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.)

2  

To make filling place all filling ingredients into Thermomix bowl.

3  

Cook 5 min/90°C/speed 4.

4  

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

5  

Cook further few minutes if needed until coating the back of a spoon.

6  

The taste should be quite tart as opposed to sweet. We are going to add a lot of sweetness with the meringue.

7  

Spread into warm cooked pie crust.

8  

Meanwhile in clean, dry Thermomix bowl place egg whites, cream of tartar and whip 5 min/Butterfly/Speed 3/MC off

9  

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.

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  

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!

More

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