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Mini Lemon Meringue Pie or Lemon Curd Tart


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Ingredients

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Pastry Shell

  • 90 grams Butter
  • 50 grams raw sugar
  • 1 egg
  • 160 grams plain flour
  • 20 grams almonds or almond meal
  • 1/2 teaspoon vanilla extract
  • pinch salt

Lemon Curd

  • 165 grams raw sugar
  • 150 grams Butter
  • 4 eggs, Large Room Temprature
  • 160 grams lemon juice, Fresh is approx 4-6 Lemons
  • 1 lemon zested

Meringue Topping (Optional)

  • 4 egg whites, Large - Room Temperature
  • 90 grams raw sugar
  • 60 grams brown sugar
  • 1/4 teaspoon cream of tartar
5

Recipe's preparation

    Pre Preperation
  1. Add 215 grams of Raw Sugar to the bowl. Blitz Speed 8 for 10 seconds. Reserve in a cup or bowl. Do not wash bowl.

  2.  

    Add 90 grams of Raw Sugar and 60 grams of Brown Sugar to the bowl. Blitz Speed 8 for 10 seconds. Reserve in a cup or bowl. Do not wash bowl.

  3.  

    If NOT using a zester - Blitz the peel of 1 lemon excluding the white pith at speed 10 for 10 seconds, scrape the bowl and repeat. Reserve in a cup or bowl. Do not wash bowl. 

  4.  

    If NOT using Almond Meal - Blitz Almonds Speed at speed 10 for 10 seconds. Reserve in a cup or bowl. Do not wash bowl. 

  5. Pastry Shells
  6. Mix 90 grams of Butter cut into small cubes or shaved to 50 grams of the reserved Raw Sugar. Mix at Speed 5 for 15 seconds

  7.  

    Scrape down the side of the bowl and add 1 whole egg. Mix at Speed 5 for 5 seconds. 

  8.  

    Add remaining ingrediants (160 grams of Plain Flour, 20 grams of reserved Almond Meal, 1/2 a teaspoon of Vanilla Extract and a pinch of Salt) Mix at speed 5 for 5 seconds, scrape bowl and repeat. 

  9.  

    Tip pastry dough (that will be a soft almost butter consitancy) onto grad wrap. replace lid and mix at speed 10 for 5 seconds to loosen remaining dough. Once all the pastry dough is on the glad wrap, shape into a disc, wrap and place in fridge for 30 minutes to chill. 

  10.  

    Clean and dry the thermomix bowl

  11. Lemon Curd
  12. Add 165 grams Raw Sugar to 150 grams of Butter cut into small cubes or shaved. Mix at speed 5 for 15 seconds.

  13.  

    Add 160 grams of Lemon Juice, the zest of 1 Lemon and 4 Large room Temperature Eggs to the bowl. Cook 12 minutes, 60 degrees, Speed 3. 

    While the Curd is cooking prepare your tart shells for cooking. 

  14. Cooking the Tart Shells
  15. Using lots of plain flour for dusting roll the pastry to 2-4mm thick and cut into 24 - 9cm Rounds (i used a milksake glass) place the rounds into a greased muffin tin and chill in the FREEZER for 5-10 mintues. Place into a 180 degree oven and cook until golden brown - approx 10 minutes. Cool for 5 minutes then put the tart shells onto a wire rack. 

  16. Filling the Tart Shells
  17. Fill the pastry shells with Lemon curd and place in the fridge to set for 30 mins. If you are making Lemon Curd tarts then serve chilled with cream. if you would like to make them into lemon meringue pies see next step. 

  18. Meringue
  19. Ensure your bowl and butterfly are extremly clean. You can follow the Vinigar clean first if necessary. 

  20.  

    Insert Butterfly

  21.  

    Place 4 large room temperature egg whites and 1/4 teaspoon of cream of tartar into bowl and mix for 4 minutes, at 50 degrees, Speed 3.5 until stiff peaks form

  22.  

    Continue to mix for a further 4 minutes, 50 degrees, Speed 3.5 whilst slowly adding the reserved Sugar Mixture (90 grams of Raw Sugar and 60 grams of Brown Sugar) through the hole in the bowl lid.

  23.  

    Using a piping bag or spoon add the meringue mixture onto the top of the lemon curd. Use a blow torch to scorch the meringue. Enjoy! x

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Accessories you need

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Tip

Use Large Eggs. Meringue best prepared on the day to be served. 


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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Comments

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  • Very good

    Submitted by Darrell63 on 23. April 2017 - 09:30.

    Very good

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  • Very good

    Submitted by Darrell63 on 23. April 2017 - 09:30.

    Very good

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  • Easy recipe to follow.  Lemon

    Submitted by Lyndallmix on 16. July 2016 - 20:27.

    Easy recipe to follow.  Lemon curd tarts are yummy, didn't use the meringue 

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  • Why did my egg whites go

    Submitted by Stoney's girl on 12. August 2015 - 18:11.

    Why did my egg whites go runny once adding sugar ? 4 eggs wasted !

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  • Thanks for the interest in

    Submitted by Emmapfwilson on 19. July 2015 - 16:00.

    Thanks for the interest in this recipe. I have not yet done a test from this published recipe - only transcribed the recipe i wrote down whilst making so if you find any errors please let me know. Enjoy! x

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