Thermomix Lemon Meringue Pie

Lemon Meringue Pie Thermomix
A good dessert with lemons? Um... there are many, all delicious, but you have to try this: the Thermomix lemon meringue pie!

All thanks to these citrus fruits, lemons, which never stop giving me many joys in the kitchen, from sweet to savory :-)

The lemon meringue pie is a particular dessert, you must try! The perfume is particular, the textures are particular… the meringue is beautiful and good.

Once, just out of the oven, my children absolutely wanted to taste it!

In fact, the youngest was not ready for the intense lemon flavor, but there are those who liked it and so, when I prepare it, generally for guests, I always leave a piece of it aside for her too.

You need


For the Pastry:
- 200 g plain flour
- 100 g sugar
- 100 g unsalted butter
- 4 egg yolks

For the lemon curd:
- 100 g sugar
- 2 untreated lemons (zest)
- 100 g lemon juice
- 2 eggs
- 80 g unsalted butter

For the Italian meringue:
- 50 g water
- 90 g sugar
- 4 egg whites

Let's cook

Prepare the pastry:

Put 200 g plain flour, 100 g sugar, 100 g unsalted butter and 4 yolks in the mixing bowl and mix 3 Min. Dough Mode.

Form a ball and spread it between two sheets of backing paper. Put in the refrigerator.

Prepare the lemon curd: blend 100 g sugar with the zest of 2 lemons and mix 10 Sec. Speed 8.

Collect with a spatula and add 100 g of filtered lemon juice, 2 eggs and cook 15 Min. 90C Speed 2.

Add 80 g unsalted butter and continue cooking 8 Min. 90C Speed 2, without measuring cup.

In the meantime, turn on the oven at 160C.

Pour the lemon curd into a container and allow to cool with the cling film.

Put the pastry already stretched in a baking mold, puncture the bottom of the pastry with a fork and put the sheet of baking paper on top.

Place pastry weights or dried legumes or coarse salt on the surface. Bake in a hot oven for 30 Min. at 160C.

Prepare the Italian meringue.

Put 50 g water, 90 g sugar in a pan and bring to the heat at 121C (measure the temperature with the kitchen thermometer).

Insert the butterfly whisk into the clean and dry mixing bowl.

Put 4 egg whites in the mixing bowl and when the temperature of the syrup reaches 115C, start whipping the egg whites at Speed 4.

When the syrup reaches 121C add it from the hole in the lid, continuing to mount 4 Min. Speed 4.

Pour the lemon cream on the pastry base and distribute it well.

Spread the Italian meringue over it, spreading it with a spatula, and put the cake under the oven grill until the meringue is golden brown.

The tart is ready!


Let the cake cool before cutting and serving it.

Translated from the Crostata meringata al limone
Copyright: Thermomix Lemon Meringue Pie from Thermomix Recipes
Photocredit: Thermomix Recipes