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thumbnail image 1
Preparation time
1h 5min
Total time
3h 30min
12 portion(s)



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


  • 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


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

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Recipe's preparation

  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.


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 // or contact your Consultant to purchase your copy.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31
Recipe's categories:

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Lemon Meringue Pie



  • 6. August 2023 - 21:54


  • 6. August 2023 - 21:52

    This will now be my go- to lemon meringue recipe. I used the zest of three lemons as we like extra lemony flavour and very finely chopped them prior to adding to sugar.

    As others have said I whisked the 6 whole eggs prior to adding and increased the speed to 5 to make sure they were all whisked up well.

    Next time will whip the meringue either at a higher speed or a longer time as, despite being a clean and dry bowl, the whites seemed to lose their puff after it was cooked.

    All in all, excellent flavour and super simple, quick and easy to make a decident dessert.

  • 3. April 2023 - 21:01

    It worked out fabulously. I went half half with egg yolks and full eggs , used the egg white for the top. Added also a little bit of starch/cornflour to the filling.

    It's an excellent recipe! Thank you for sharing!

  • 23. May 2021 - 04:10

    I see this recipe in particular was created with the TM 31 in mind, can I follow the instructions equally for the TM6?


  • 1. August 2020 - 22:58

    Used whole eggs and whisked prior to mixing, but it still came out stringy and runny. May try using egg yolks only next time.

  • 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.

  • 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.

  • 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.

  • 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

  • 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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