Light & Tangy Lemon Meringue Pie

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Recipe's preparation

Pastry:

Preheat oven to 200'C.

Weigh flour and butter into TM bowl and combine 10 sec/sp 6, until the mixture looks like breadcrumbs.

Add salt and 2 tablespoons of the chilled water. Replace lid, set dial to closed lid position ("Closed lid" ) and knead "Dough mode" . You do not need to set a timer for this. If the dough is not coming together, add a little more water, a half tablespoon at a time, until the dough holds together in larger pieces.

Remove dough and use your hands to make a smooth ball. Wrap this in gladwrap or place in a small airtight container, in the fridge, for 15 minutes.

Remove the dough from fridge, roll out into a circle shape and carefully press into a 20cm pie dish. Cut off overhang and crimp the edge. Prick the base all over with a fork, line with crumpled baking paper and cover in pie weights or uncooked rice.

Bake pastry case for 12 minutes, remove the rice and bake for a further 7 minutes. Remove from oven.

Lemon curd:

Meanwhile, prepare your lemon curd.

Peel lemons with a potato peeler, making sure to leave the white pith behind. Juice the lemons and set aside for later.

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

Add all other curd ingredients, including lemon juice, to TM bowl (carefully separate eggs and reserve whites for later) and cook 10 min/90'/sp 4. Scrape out into a bowl, cover and leave to cool.

Wash and clean TM bowl well.

Meringue:

Insert butterfly into scrupulously clean bowl. Add egg whites and salt.

Beat 4 min/37'/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.

Assemble and bake pie:

After pie crust has come out of oven, spread lemon curd into bottom of case, smoothing it to achieve an even layer right to the crust.

Use spatula to scrape meringue on top, covering lemon curd completely.

Return to oven and bake 12 minutes, until meringue is lightly golden.

Remove from oven. Pie needs about 15 minutes to rest to allow curd to set sufficiently.

Serve with a scoop of vanilla ice cream.