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1 Kirls & Gina's Lemon Meringue Pie

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Kirls & Gina's Lemon Meringue Pie

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Ingredients

8 portion(s)

Lemon Filling

  • Zest of 3 lemons, peeled with potato peeler
  • 200 grams lemon juice
  • 200 grams sugar
  • 335 grams water
  • 80 grams Butter
  • 3 egg yolks, whites reserved for meringue
  • 45 grams cornflour

Meringue

  • 3 whites, saved from yolks in lemon filling
  • 2 tsp raw sugar, milled to fine icing sugar

Short Crust Pastry

  • 2 tablespoon Butter
  • 2 tablespoon sugar
  • 2 tablespoon Milk
  • 1 egg
  • 240 grams Self Raising Flour
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  • 6
    24h 30min
    Preparation 24h 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
  • 9
5

Recipe's preparation

    Pastry
  1. Best made the day before

    Mill sugar for 10 seconds on Speed 9.
  2. Add rest of the ingregients and mix for 10 seconds on Speed 5, or until mixed. It should resemble bread crumbs.
  3. Wrap in plastic or ThermoMat, gently squeeze together to form a ball and refridgerate for 15 mins.
  4. Preheat oven to 170 fan forced or 190 no fan.
  5. Lighlty sprinkle your mat/bench with flour. Roll out pastry to the size of your pie flan/dish and place in the dish
  6. Prick in a few places with a fork. Cover with baking beads/pie wieghts/baking paper and rice.
  7. Bake for 10mins or until golden brown.
  8. Remove from oven and allow to cool completely.
    9. Lemon Filling
  9. Mill lemon zest and sugar for 10 seconds on Speed 9. Scrape and check if the zest is all milled. If not, repeat for another 5 sec
  10. Add cornflour, water and lemon juice to bowl and cook for 5 to 10 mins at 90 degrees on Speed 4, or until thickened
  11. Add butter to mixture.
  12. With blades turning at Speed 4, add egg yolks and mix for 1 minute
  13. Pour into cooled pastry and refrigerate for at least 3 hours.
    14. Meringue
  14. Pre-heat oven to 200 degrees.
  15. Mill sugar to fine icing sugar and set aside.
  16. Put Butterfly whisk into bowl and add egg whites.
  17. Mix 3-4 min/50 degrees/Speed 3.5, without Measuring Cup, until stiff peaks form.
  18. Mix 4 min/50 degrees/Speed 3, adding icing sugar 1/4 teaspoon at a time through the hole in the lid.
  19. Spread meringue over cooled lemon filling. Bake for 5 minutes (200 degrees) until meringue is lightly browned.
  20. Remove from oven and allow to cool (approx 30 minutes). Can be served chilled.
10

Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

This isn't a huge pie like you would get at a cafe but is a family favourite full of flavour (say that fast 3 times!!)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi Hotlips I made this on the

    Submitted by Kirrilly on 18. June 2015 - 22:58.

    Hi Hotlips

    I made this on the weekend just to test the recipe again. It worked perfectly for me.

    Good pastry should appear like bread crumbs when mixed, you then gently just squeeze it together.

    Cooked and was gorgeous to cut to eat.

    I will add some more instructions for those not familiar with pastry to help others in the future.

    Find me at Kirls Thermo Updates (Facebook & Instagram)

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  • Sorry but we had a complete

    Submitted by Hotlips on 2. June 2015 - 22:10.

    Sorry but we had a complete fail! tmrc_emoticons.~

    The pastry was SO crumbly that there was no way of 'rolling' it out. We added at least double the butter.

    Then the meringue with JUST 2 egg whites & 2 teaspoons of sugar didn't even cover 1/2 of the pie but also wasn't a 'meringue' consistency. When looking up meringue recipes most of them are 4 to 6 egg whites with a LOT of sugar.  I used the BCB Meringue recipe & did an entire new batch..... 

    We are yet to eat it but the lemon filling seemed set & tasty before adding the meringue. 

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  • This was amazing!!

    Submitted by Stacey260279 on 27. August 2014 - 21:53.

    This was amazing!!

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  • Yep it is getting hot etc. 

    Submitted by saj255 on 29. July 2014 - 23:33.

    Yep it is getting hot etc.  It's funny because custard works fine so it should be getting up to temperature ok.  I will have to keep experimenting.  Raw porridge might not have been good tmrc_emoticons.)

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  • You are doing the basic -

    Submitted by Kirrilly on 29. July 2014 - 22:39.

    You are doing the basic - Time Temperature Speed, aren't you? I sometimes forget to set it... Nearly had well stirred, but cold, porridge the other morning!

    Find me at Kirls Thermo Updates (Facebook & Instagram)

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  • Thanks for your reply.  Maybe

    Submitted by saj255 on 29. July 2014 - 22:09.

    Thanks for your reply.  Maybe its just me I seem to have trouble with getting things to set - I tried to make lemon butter after this and I had to cook it for ages and it still turned out a bit funny!  Anyway, the flavour of the pie was great and I'd certainly recommend it, I will try it again sometime and see if I can get it to work tmrc_emoticons.)

    I will check out your fb page too!

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  • Hmmm, very strange. 250ml (1

    Submitted by Kirrilly on 29. July 2014 - 02:02.

    Hmmm, very strange. 250ml (1 cup) water is correct. And so is 35gm cornflour (1/3 cup) 

    I've made this about half a dozen times in the TMX and it has set beautifully...In fact, better than I'd managed on the stove before the Thermo came into our home.

    I don't make the Sweet ShortCrust Pastry. I make my Mum's (still coming) or the EDC Shortcrust with a pinch of sugar instead of salt, so no eggs involved, but your meringue would have been thicker. Yum.

    Please try again, maybe it was just something strange on the day!

     

    Find me at Kirls Thermo Updates (Facebook & Instagram)

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  • There was no way this was

    Submitted by saj255 on 8. July 2014 - 17:16.

    There was no way this was ever going to set, I followed the recipe and cooked it for 10 minutes but it came out very watery.  I tried baking it as per the EDC recipe but still really runny, so I ended up pouring it back out into a saucepan and boiling it with about half a cup more cornflour.  Just wondered if 250 g water is actually correct?  Or should there be more cornflour in it? 

    I think I rescued it with the added cornflour and the meringue turned out nicely (I just used icing sugar instead of milling my own) - I had 4 egg whites as I used the other 2 yolks in the sweet shortcrust pastry tmrc_emoticons.)

    Thanks for sharing tmrc_emoticons.)

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