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Lemon Meringue Pie


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Ingredients

12 portion(s)

Pastry

  • 1 quantity sweet shortcrust pastry, chilled (see Everyday Cookbook, approx 380-400g)

Filling

  • 1 lemon, zest only, no white pith
  • 100 g caster sugar
  • 120 g lemon juice (approx. 3 lemons)
  • 65 g unsalted butter, cut into pieces
  • 6 eggs

Meringue

  • 4 egg whites, room temperature
  • ¼ tsp cream of tartar
  • 150 g icing sugar
5

Recipe's preparation

    Pastry
  1. Lightly grease a 22 cm pie dish and set aside.

  2. Roll out pastry onto ThermoMat or a lightly floured work surface to line your pie dish. Transfer pastry to prepared pie dish and remove any excess pastry hanging over the edges. Ensure there are no tears or holes in the pastry. Allow to rest 30 minutes in the refrigerator.

  3. Preheat oven to 180°C. Line chilled pastry base with baking paper then fill with pie weights or beans. Blind bake 15 minutes (180°C) on the bottom shelf of the oven until slightly golden. Remove pie weights or beans and bake for a further 10 minutes (180°C), until golden brown and cooked through. Set pastry in pie dish aside and allow to cool.

  4. Filling
  5. Place lemon zest and caster sugar into mixing bowl and mill 10 sec/speed 9. Scrape down sides of bowl. 

  6. Add lemon juice and butter and heat 3 min/60°C/speed 2

  7. With blades rotating 45 - 50 sec/speed 2, add eggs one at a time through hole in mixing bowl lid. Once eggs are incorporated, cook 7 min/80°C/speed 2. Filling will thicken as it cooks. Set aside. Thoroughly clean and dry mixing bowl.

  8. Meringue
  9. Increase oven temperature to 200°C.

  10. Insert butterfly. Place egg whites and cream of tartar into mixing bowl and whip 3 - 4 min/50°C/speed 3.5, continuing to whip until stiff peaks form.

  11. With butterfly rotating 4 min/50°C/speed 3, add icing sugar one tablespoon at a time through hole in mixing bowl lid.

  12. Transfer lemon filling into cooked pastry case and gently smooth over the top. Spread meringue on top of lemon filling and use a spoon to form soft  peaks. Bake 5 minutes (200°C) until meringue is lightly browned. Remove from oven and allow to cool (approx. 30 minutes) then transfer into the refrigerator to chill for minimum 1 hour.

  13. Slice and serve chilled.

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Accessories you need

11

Tip

Lemon meringue pie is a great dessert or special treat at afternoon tea.

 

The recipe for one batch of sweet shortcrust pastry can be found in the Everyday Cookbook.

 

The filling of the pie will be a pouring custard consistency at step 7 when you add it to the pastry. This is why it is important to ensure that there are no holes in your pastry. If there are any holes, no need to worry, the pastry can be easily pressed back together prior to baking.

 

The recipe for this Lemon Meringue Pie and other delicious recipes can be found in our Everyday Cookbook. Visit //bit.ly/1hrB8Z3 or contact your Consultant to purchase your copy.

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Comments

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  • Did what was suggested above and whisked eggs...

    Submitted by funwiththermos on 10. November 2018 - 15:22.

    Did what was suggested above and whisked eggs before adding, plus included 1/4 teaspoon of cornflower. Turned out perfect. Please note I used 3 large eggs and 3 medium eggs all at room temperature.

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  • The lemon filling was delicious. I also didn't...

    Submitted by Papa85 on 29. July 2018 - 11:29.

    The lemon filling was delicious. I also didn't include the egg whites as white little i didn't manage to seperate the mixture became stringy. Managed to pull out once cooked. Would also use less icing sugar next time too - left be hind the taste.

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  • Turned out beautifully. Didn’t change anything....

    Submitted by Thermigal on 27. June 2018 - 23:07.

    Turned out beautifully. Didn’t change anything. The filling was very nice and thick so not sure where others went wrong?
    Thanks for a fabulous recipe. I made one large pie and one mini. Lovely and tart as a lemon meringue should be.

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  • My first attempt at this recipe (failed at others)...

    Submitted by KH on 30. December 2017 - 17:36.

    My first attempt at this recipe (failed at others) and it has worked brilliantly. Used the 6 whole eggs but wisked them individually before adding and didn't get any cooked whites. Also added 1/4 teaspoon of cornflour (if in doubt, add cornflour!).

    will be making again

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  • My first ever attempt at lemon meringue pie was...

    Submitted by jojoaphina on 15. December 2017 - 22:02.

    My first ever attempt at lemon meringue pie was with this recipe and it turned out brilliantly except for the streaks of egg white, which I fished out. Just read the comments before my second attempt and will whisk the eggs before adding them to the filling - silly me! Hubby thought first attempt was Devine!

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  • This was a great dish!

    Submitted by maxitm5 on 6. October 2017 - 18:12.

    This was a great dish!

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  • Yummy and easier than expected ...

    Submitted by Nadave83 on 9. June 2017 - 09:04.

    Yummy and easier than expected.
    I used store bought pastry which was ok but next time I think home made will be better tmrc_emoticons.-)

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  • The filling was way too

    Submitted by GinStar on 6. October 2016 - 21:17.

    The filling was way too runny, I reduced 6 whole eggs to just 6 egg yolks, added cornflour as per other commentors. Next time I would add juice of an extra Lemon & some extra cornflour. I would make 1.5 times the amount of filling also as didn't fill the pastry case. The meringue was nice but i cooked the meringue for 30mins on 180c as wanted a crunchier, browner meringue top. Served  it hot with whipped cream. 

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  • I had the same issue with the

    Submitted by amyk11 on 28. September 2016 - 20:44.

    I had the same issue with the whole eggs, but think that it was because I wasn't slow enough putting them in. 

    Next time I will use whole eggs, but will whisk it a bit and put them in slowly.

    it was yummy and my husband absolutely loved it.

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  • Great recipe, thank

    Submitted by Dfoxpemb on 25. August 2016 - 20:43.

    Great recipe, thank you! 

    From reading others suggestions, for the filling I used 6 X egg yolks + 1/4 tsp of cornflour. This created a lovely thick filling. The only issue was, it wasn't enough! I'd probably x1.5 the filling next time.. Thanks again. 

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  • OTHER COMMENTS are saying

    Submitted by amanda orsum gargula on 16. May 2016 - 09:08.

    OTHER COMMENTS are saying there are potential issues with the step of adding the eggs. i experienced no  issues in my TM5 B U T i did pause for a few minutes between each step when making the FILLING - this was due to the stuffed peppers i made at the same time. 

    Amanda Soft

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  •   terribly easy recipe,

    Submitted by amanda orsum gargula on 16. May 2016 - 08:59.

    Cooking 7  terribly easy recipe, beautifully finished. i think next time i will reduce the sugar in the curd by 1/4, does anyone know if this will effect anything other than the sweetness?This is a great recipe for a beginner.

    Amanda Soft

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  • Was lovely, thank you for

    Submitted by danirose15 on 8. February 2016 - 14:44.

    Was lovely, thank you for sharing tmrc_emoticons.)

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  • I followed others' advice &

    Submitted by Zozo0909 on 7. February 2016 - 21:50.

    I followed others' advice & only used the egg yolks for the lemon curd & juice of 4 lemons (around 130g) - turned out beautifully

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  • This turned out perfectly.

    Submitted by Kelly Cook on 8. August 2015 - 17:30.

    This turned out perfectly. After reading other comments I was a bit skeptical of using 6 whole eggs as I have always only used egg yolks in lemon meringue pie so I cracked all 6 eggs into a little jug and gave them a good whisk so that the yolks and whites were properly combined. I then gradually poured this into the mixture rather than cracking a whole egg in at a time. This seemed to eliminate the streaky egg white problem some others have add. 

    The lemon curd is very 'zingy' and packs a punch but with the sweet meringue it was yum. I served with a raspberry coulis and it was delicious!

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  • I made this as per the recipe

    Submitted by Nicnac49 on 27. July 2015 - 21:52.

    I made this as per the recipe and it turned out  perfectly, I will use this recipe again as we have our own chooks and this uses quite a lot of eggs so no problems with excess eggs now. 

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  • im going to try egg yolks

    Submitted by aishal on 12. July 2015 - 10:45.

    im going to try egg yolks next time, this was a major fail for me with whole eggs, it cooked heaps of the gg white and i had to pretty much hand pick it out, took me forever tmrc_emoticons.(

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  • I used the recipe from the

    Submitted by aishal on 12. July 2015 - 10:43.

    I used the recipe from the BCB  and this was a bit of a fail for me tmrc_emoticons.(( I used whole eggs like the recipe said in the lemon curd and i had SOOOOOO many strands of cooked egg white, it took me forever to get these all out as I couldnt really push it through a strainer because the eggs whites would break up.  also i used 220g lemon juice and found this to be quite tangy and a bit runny also. so i will try 120g lemon juice next time as recommended here?? also my meringue collapsed a bit cause i had already mixed it and then spent so much time getting the cooked egg whites out. should i try again? unsure tmrc_emoticons.(

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  • AMAZING!

    Submitted by donnawatson26 on 29. June 2015 - 16:00.

    AMAZING!

    Donna Smile

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  • I have made it twice and both

    Submitted by SueinIsa on 6. April 2015 - 18:19.

    I have made it twice and both times the lemon failed - it was too runny. I see that every other recipe for lemon meringue has some cornflour in it, so maybe that is the trick.  I won't bother with this recipe again as it is was a waste of ingredients. 

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  • I made it for the first time

    Submitted by Paul Wendy on 10. March 2015 - 07:56.

    I made it for the first time yesterday and used the 220g. It turned out ok, but I would like to know the correct amount.

     

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  • I made it with the 6 whole

    Submitted by Kayly on 27. February 2015 - 01:14.

    I made it with the 6 whole eggs and was perfect

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  • I made this and it was

    Submitted by Kayly on 27. February 2015 - 01:13.

    I made this and it was delicious!

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  • My daughter made this for my

    Submitted by abbscat on 22. February 2015 - 22:47.

    My daughter made this for my birthday and it was delicious Party

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  • this is the first time I have

    Submitted by Fwatts on 30. January 2015 - 10:27.

    this is the first time I have seen whole eggs in a curd, I used 6 egg yolks as I think this is a mistake in the recipe! it turned out brilliant.

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  • The TM5 chip book says 220g

    Submitted by Il0vejck on 25. November 2014 - 10:49.

    The TM5 chip book says 220g aswell. So you'd suggest definitely 120g?

     

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  • I made this today from the

    Submitted by Inkpink on 2. November 2014 - 18:47.

    I made this today from the cookbook which says 220g lemon juice and my filling was too runny! Just saw here that it says 120g so the cookbook obviously has a typo in it tmrc_emoticons.-(

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  • Awesome, I will make this for

    Submitted by Brianjhyphy on 15. September 2014 - 00:02.

    Awesome, I will make this for a party this upcoming weekend.

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  • Thanks. Made this today. 

    Submitted by katepayne on 12. August 2014 - 16:40.

    Thanks. Made this today. 

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  • My very first lemon meringue

    Submitted by Simrob75 on 5. August 2014 - 15:49.

    My very first lemon meringue pie & we all loved it.  

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  • My 12 year old made this

    Submitted by neenipops on 9. July 2014 - 23:55.

    My 12 year old made this today with very little help from me but we used frozen shortcrust pasty for ease & speed.  It was absolutely divine!

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