3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Light & Tangy Lemon Meringue Pies (Variation)


Print:
4

Ingredients

12 portion(s)

Pastry

  • 12 tart cases, ready made

Lemon curd

  • 3 lemons, rind and juice (medium sized)
  • 90 grams sugar raw
  • 30 grams Butter
  • 45 grams cornflour
  • 3 egg yolks
  • 250 grams water

Meringue

  • 3 egg whites
  • pinch salt
  • 4 tbsp caster sugar
  • 6
    35min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • 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!
5

Recipe's preparation

    Lemon curd:
  1. Peel washed lemons with a potato peeler, making sure to leave the white pith behind.

    Juice the lemons and set juice aside for later.

    Place lemon peel and sugar into TM bowl. Mill 10 sec/sp 9. If peel is not finely grated, scrape down and repeat.

    Carefully separate eggs and reserve whites for later.

    Add all other curd ingredients (including lemon juice and egg yolks) to TM bowl and cook 10 min/90°C/sp 4. Scrape out into a bowl, cover with glad wrap (to stop a skin from forming) and leave to cool.

    Wash and clean TM bowl well.
  2. Meringue:
  3. Insert butterfly into scrupulously clean bowl. Add egg whites and salt.

    Beat 4 min/37°C/sp 4.

    Turn the speed to 3 and slowly add caster sugar in half-tablespoons, pausing to allow sugar to be fully incorporated into meringue after each addition. Meringue should be glossy and thick.
  4. Assemble and bake pie:
  5. Spoon lemon curd into tart cases, smoothing it to achieve an even layer right to the top of the crust.

    Use spatula to scrape meringue on top, covering lemon curd completely. With a fork swirl the egg white mixture until it forms some nice peaks. (This just makes the pie look great.)

    Bake for 10 minutes, or until meringue is lightly golden.

    Remove from oven. Pies need about 15 minutes to rest to allow curd to set sufficiently.

    Serve with a scoop of vanilla ice cream.
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
11

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.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.