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Gluten free lemon meringue pie



8 slice(s)


  • 150 grams rice flour
  • 75 grams gluten free cornflour
  • 60 grams almond meal
  • 1 level tsp xanthum gum
  • 55 grams caster sugar
  • 160 grams chilled Nuttelex spread, chopped
  • 2-3 tablespoons chilled water

Lemon filling

  • 150 grams sugar
  • 3-5 lemons, zest and juice
  • 1 egg
  • 4 egg yolks
  • 100 grams butter, cut in pieces

Meringue topping

  • 160 grams sugar
  • 4 egg whites
  • 1 Pinch salt
  • 6
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Step 1:

    To make the pastry, place the rice flour, cornflour, almond meal, xanthum gum, and Nuttelex spread in the mixing bowl and mix for 15-20 seconds/speed 5, until the mixture resembles fine breadcrumbs. With the motor still running on speed 5, add the iced water until mixture just comes together. Turn onto a clean work surface and shape into a disc. Cover with plastic wrap and place in fridge for 30 minutes to rest.
  2. Step 2:

    Place the dough between 2 sheets of baking paper and use a rolling pin to roll out to a 3cm-thick disc. Line the base and sides of a 25cm round fluten tart pan with removable base with the pastry and trim the edges. Refrigerate for 30 minutes.
  3. Step 3:

    Preheat oven to 200ºC. Line the pastry with baking paper and pastry weights. Bake in the oven for 10 minutes. Remove the paper and weights and bake for a further 15 minutes or until golden. Remove from oven and set aside to cool completely.
  4. Step 4:

    Reduce oven temperature to 160ºC. Place sugar and zest of 1 lemon in mixing bowl and grind 20 seconds/speed 10. Add egg, egg yolks and 110g lemon juice and heat for 12 minutes/70ºC/speed 3. Add butter and mix for 10 seconds/speed 4. Pour mixture into pastry case and spread evenly using spatula. Bake for 10 minutes (at 160ºC). Meanwhile, clean and dry mixing bowl thoroughly.
  5. Step 5:

    Place sugar in mixing bowl and grind for 10 seconds/speed 10. Insert butterfly whisk. Add egg whites and salt and whisk for 5 minutes/50ºC/speed 3.5, or until stiff. Remove butterfly whisk and spread meringue over hot lemon tart, making sure meringue touches all edges of the pastry. Bake for 10 minutes (at 160ºC), or until meringue is lightly browned. Turn off oven and leave door slightly open for 30 minutes to 1 hour to allow tart to cool gradually (like you would for a pavlova). Allow to cool for a further 30 minutes at room temperature. You can serve either at room temperature or chilled.

Accessories you need

  • Butterfly
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    Spatula TM31
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
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Note: you can make this recipe dairy free too by using Nuttelex in the lemon curd mixture.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Add a comment
  • The yummiest Lemon Meringue Pie ever! ...

    Submitted by NZandrea on 22. August 2021 - 11:23.

    The yummiest Lemon Meringue Pie ever!
    LoveThanks for uploading

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