Ingredients
Base
- 1 package Marie biscuits
- 2 heaped tsp lemon rind
- 125 g Butter, (Unsalted if you wish)
Filling
- 250 g cream cheese, Cut into 3 cm cubes
- 1 can sweetened condensed milk
- 4 egg yolks, Large
- 3 heaped tsp lemon rind
- 125 g lemon juice
Meringue
- 4 egg whites, Preferrably room temperature
- 1/4 tsp cream of tartar
- 150 g castor sugar, Or icing sugar or mill raw sugar for approx 10 sec Sp 10 & repeat until white in colour
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Cut the rind off 2 large lemons put into bowl & grate 5 sec Sp 9 leave 2 heaped tsp in bowl & set the rest aside.
2. Place 1 Pkt Marie biscuits into bowl & crush 5 sec Sp 6 (although if you like some chunky bits try speed 4)
3. Add cubed butter to biscuit & lemon rind & melt 3 mins 50c Sp 3 or until combined well.
4. Put into pie dish & push down on the base & up the sides with the base of a smooth glass.
5. Place in the fridge while preparing the filling1. Rinse & dry bowl
2. Beat Cream Cheese 10 sec Sp 6 or until smooth & scrape down bowl, including the bottom of the bowl.
3. Add egg yolks, condensed milk, lemon juice & rind & mix 5 sec Sp 6, scrape down bowl & loosen bottom of bowl & mx again 5 sec Sp 6.
4. Pour into base & place back into the fridge while preparing Meringue1. Clean & dry bowl VERY well. Use vinegar & water technique if desired.
2. Preheat oven to 180*C FAN FORCED or 200*C conventional oven.
3. Insert butterfly whisk.
4. Place room temperature egg whites & cream of tartar into bowl & whip 4 min/50*C/Sp 3.5 until stiff peaks form.
5. Then mix 4 min/50*C/Sp 3 adding 1 tbsp of sugar at a time through the hole in the bowl lid.
6. Place on top of filling in pie dish & use the pack of a spoon to form peaks.
7. Cook for approximately 7-15 mins or until top is golden & peaks are brown.
8. Leave for 30 mins (if you can wait) to allow filling to set a little as it will spill out when you cut into it. Or refrigerate & enjoy cold for a set filling.
Base
Filling
Meringue
Tip
Delicious warm but filling will be very soft.
Add a dash of whipped cream.
Thermomix Model
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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
Does anyone know if I could make this the day before serving?
This was so easy and so yummy. I did mine as individual tarts using silicon muffin cups, they were so good!
Best Recipe!! I never usually comment on these recipes, although i should because i do find them very helpful! This receipe is actually amazing! Best meriange i have ever made and the filling is delicious! The only tip i would give would be... at the start of the "filling" steps, I would make my lemon rind in the bowl first, as I didnt have any and had to make some in a new bowl- could have saved a quick wash up! But other than than minor inconvienience, I would highly recommend!!
Will be my go-to lemon meringue pie recipe from now on!!
Biscuit base is the best, the filling is just delicious! I used the meringue recipe that's for lemon meringue pie in the BCB, as I've found it's the one that works best, and I just automatically did it once I'd cooked the filling.
My family of 6 are all currently enjoying this pie for dessert! Thank you!
Beautiful!!!!! The only thing is that you do need to whip the meringue longer. Also i left to cool on the bench and then put it in the fridge overnight and the next day it cut perfectly. I also made mine with homemade sweetened condensed milk and it still worked fine. I was worried it wouldn't set well but it was great. Thanks for a brilliant recipe!
Absolutely delicious. Very easy to follow directions. Could make day before including browning as still looks good today (made yesterday) especially if you want it totally set. Thanks for such a delicious recipe.
This is amazing, thank you! Big hit with everyone 😋
So easy yet delicious. Will be a go to recipe!
I don’t have my butterfly attachment do you think this recipe will still work?
steph_: Yes!
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