Preparation time
0min
Total time
0min
Portion
8
slice(s)
Level
--
- TM 6
- TM 5
- TM 31
published: 2021/07/25
changed: 2021/12/03
Ingredients
Dough
- 150 grams rice flour
- 75 grams gluten free cornflour
- 60 grams almond meal
- 1 level tsp xanthum gum
- 55 grams caster sugar
- 160 grams chilled Nuttelex spread, chopped
- 2-3 tablespoons chilled water
Lemon filling
- 150 grams sugar
- 3-5 lemons, zest and juice
- 1 egg
- 4 egg yolks
- 100 grams butter, cut in pieces
Meringue topping
- 160 grams sugar
- 4 egg whites
- 1 Pinch salt
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Step 1:
To make the pastry, place the rice flour, cornflour, almond meal, xanthum gum, sugar, and Nuttelex spread in the mixing bowl and mix for 15-20 seconds/speed 5, until the mixture resembles fine breadcrumbs. With the motor still running on speed 5, add the iced water until mixture just comes together. Turn onto a clean work surface and shape into a disc. Cover with plastic wrap and place in fridge for 30 minutes to rest. - Step 2:
Place the dough between 2 sheets of baking paper and use a rolling pin to roll out to a 3cm-thick disc. Line the base and sides of a 25cm round fluted tart pan with removable base with the pastry and trim the edges. Refrigerate for 30 minutes. - Step 3:
Preheat oven to 200ºC. Line the pastry with baking paper and pastry weights. Bake in the oven for 10 minutes. Remove the paper and weights and bake for a further 15 minutes or until golden. Remove from oven and set aside to cool completely. - Step 4:
Reduce oven temperature to 160ºC. Place sugar and zest of 1 lemon in mixing bowl and grind 20 seconds/speed 10. Add egg, egg yolks and 110g lemon juice and heat for 12 minutes/70ºC/speed 3. Add butter and mix for 10 seconds/speed 4. Pour mixture into pastry case and spread evenly using spatula. Bake for 10 minutes (at 160ºC). Meanwhile, clean and dry mixing bowl thoroughly. - Step 5:
Place sugar in mixing bowl and grind for 10 seconds/speed 10. Insert butterfly whisk. Add egg whites and salt and whisk for 5 minutes/50ºC/speed 3.5, or until stiff. Remove butterfly whisk and spread meringue over hot lemon tart, making sure meringue touches all edges of the pastry. Bake for 10 minutes (at 160ºC), or until meringue is lightly browned. Turn off oven and leave door slightly open for 30 minutes to 1 hour to allow tart to cool gradually (like you would for a pavlova). Allow to cool for a further 30 minutes at room temperature. You can serve either at room temperature or chilled.
Tip
Note: you can make this recipe dairy free too by using Nuttelex in the lemon curd mixture.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.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!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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
Great recipe - I aso added zest of 1 lemon to the base ingredients and as a result I didn't need to add the water.
The yummiest Lemon Meringue Pie ever!
Thanks for uploading