Lemon Meringue Pies

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Recipe's preparation

Crust

1. Place Almonds in Thermomix bowl and mill for 10 – 15 seconds / speed 9
2. Add Maple Syrup, Macadamia Oil and Coconut Oil and mix for 5 seconds / speed 5
3. Add eggs and vanilla bean seeds and mix for 10 seconds / speed 10.
4. Press knead button and knead for 30 seconds
5. Cover and store in fridge for 30 minutes
6. Roll pastry between 2 sheets of baking paper to 2 – 3 mm thick.
7. Cut out circles large enough to cover base and sides of muffin tins.
8. Place tray with pastry in fridge for 20 minutes.

Lemon Filling

1. Place coconut condensed milk, lemon juice, cornflour and egg yolks in Thermomix and mix for 10 seconds / speed 3. Then cook for 3 minutes / 70C / speed 2
2. Fill pie cases with filling and place into a preheated 160C oven for 8 minutes

Meringue

1. Place egg whites in Thermomix bowl with butterfly attachment and whisk for 1 ½ minutes / speed 4. Egg whites should be stiff.
2. Whilst Thermomix is beating at speed 4 (still with butterfly attachment), gradually pour coconut syrup in and whisk for another 1 minute
3. Remove pies from oven after initial baking and gently spoon meringue onto lemon filling.
4. Place in oven and bake another 6 – 8 minutes