Ingredients
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
Meringue
- 180 g sugar
- 4 egg whites
- 1 pinch cream of tartar
Accessories you need
-
Butterfly -
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
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.
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.
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.
Sweet Crust Pastry
Lemon Filling
Meringue Topping
Tip
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.
Thermomix Model
-
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!
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.
Comments
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.
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.
I think my lemons may have been extra juicey as the lemon curd turned out too running.
Yummo
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.
Are you sure to delete this comment ?