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Lemon Meringue Pie



8 portion(s)

Sweet Crust Patry

  • Prepare Sweet Crust Pastry, Page 50 BCB

Lemon Curd

  • 2 lemons, whole, quartered
  • 200 g sugar
  • 4 egg yolks
  • 60 g cornflour
  • 500 g water
  • 60 g Butter


  • 180 g sugar
  • 4 egg whites
  • 1 pinch cream of tartar

Recipe's preparation

    Sweet Crust Pastry
  1. Lightly grease pie dish and set aside.

    Prepare sweet crust pastry from BCB (page 50) or EDC (page 129).

    Work into a tight ball & wrap in plastic wrap. Refridgerate for a minimum of 45 minutes or until chilled.

    Once chilled, transfer pastry onto Thermomat or floured bench then roll out pastry to line your pie dish. Transfer to prepared pie dish and remove any excess pastry over the edges. Prick pastry all over with a fork.

    Preheat over to 180*. Blind bake for 25 minutes or until golden brown. Set pastry aside and allow to completely cool. 

  2. Lemon Filling
  3. Place quartered lemons (skin & all) into the mixing bowl together with sugar, egg yolks, cornflour and water. Blitz for 20 secs/sp 10.

    Strain mixture through the simmering basket into a bowl, pressing well with the spatula to extract all the liquid.

    Pour strained liquid back into mixing bowl & discard pulp. 

    Add butter and cook mixture 10 mins/80 deg/sp 2. 

    Allow to cool a little then pour into the baked pie case.

  4. Meringue Topping
  5. Add suger to the bowl and mill 10 secs/sp 10.  Set aside and clean and dry the bowl.

    Add the egg whites to the bowl and insert the butterfly whisk.  Add cream of tartar and whip for 3-4 mins/37 deg/sp 3.5 till stiff peaks form.

    With the MC removed, slowly add the milled sugar, one spoonful at a time through the hole in the lid whilst mixing for 4 mins/37 deg/sp 3.

    Pile the meringue on top of the filling with the spatula and spread the meringue evenly making sure it comes right to the edges. Using a fork, gently create swirls and peaks.

    Bake at 180* for 5-10 mins until the meringue peaks are a golden brown.


Accessories you need



Gluten Free Option

This recipe is easily converted to gluten free by using GF Plain Flour for the pastry and ensuring the cornflour used is also GF. The pastry dough is very crumbly and instead of rolling it out first, simply press it uniformly into the pie dish and bake as instructed above.

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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  • Curd had a very bitter aftertaste and despite...

    Submitted by CustardMaster on 8. July 2017 - 10:52.

    Curd had a very bitter aftertaste and despite numerous additions of sugar and even lemon juice, it still remained. Curd was also really runny - needed more cornflour to thicken.

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  • Not really very good. I

    Submitted by jemmafraser44 on 25. June 2016 - 20:29.

    Not really very good. I ignored my instincts trying this recipe with my laziness at not wanting to zest  and juice my lemons outweighing the "rule" that you don't use the pith. The curd had a really bitter taste to it. I tried adding more sugar but that didn't do enough. I also found the curd was a bit watery, even though I only used 400g of water after reading a previous review. Meringue was ok, but it didn't save the dish.

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  • I think my lemons may have

    Submitted by Cim on 23. January 2016 - 14:15.

    I think my lemons may have been extra juicey as the lemon curd turned out too running. 

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  • Yummo

    Submitted by sher96 on 5. December 2015 - 20:14.


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  • I used the meringue part of

    Submitted by Brydons on 16. November 2015 - 18:43.

    I used the meringue part of this recipe to top a lemon meringue sponge cake - it was perfect....just blowtorched the meringue at the end.  Also made some mini meringues in the oven to use up the mixture.  10 mins on 22 degrees, 15 mins on 160 degrees then turn oven off and let cool down in the oven.  Perfect.

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