Lemon Meringue Pie (Thermomix Recipe)
Few desserts are as timeless and crowd-pleasing as Lemon Meringue Pie. With its crisp pastry base, smooth and tangy lemon filling, and light, cloud-like meringue topping, this classic dessert balances sweetness and sharp citrus perfectly. Using the Thermomix, the process becomes simpler and more precise, producing consistent results every time.
This Thermomix lemon meringue pie is ideal for family gatherings, special occasions, or whenever you want a dessert that looks impressive but is surprisingly easy to prepare.
Ingredients
Sweet Shortcrust Pastry
-
150 g plain flour
-
80 g cold butter, cubed
-
50 g icing sugar
-
1 egg yolk
-
1–2 tablespoons cold water
(Alternatively, use a store-bought sweet pastry shell to save time.)
Lemon Filling
-
200 g caster sugar
-
Zest of 2 lemons (no white pith)
-
120 g fresh lemon juice
-
60 g cornflour
-
4 egg yolks
-
250 g water
-
60 g butter
Meringue
-
4 egg whites
-
200 g caster sugar
-
1 pinch salt
Method
1. Prepare the Pastry
Place the flour, butter, and icing sugar into the Thermomix bowl. Mix 10 sec / Speed 6 until the mixture resembles fine breadcrumbs.
Add the egg yolk and 1 tablespoon of cold water. Mix 10 sec / Speed 4. If needed, add the remaining water and mix briefly until the dough just comes together.
Turn the dough out onto a lightly floured surface, shape into a disc, wrap, and refrigerate for 30 minutes.
Roll out the chilled pastry and line a 23 cm tart tin. Prick the base with a fork, line with baking paper, and fill with baking weights.
Bake at 180°C (fan-forced) for 15 minutes, remove the weights, then bake for another 8–10 minutes until lightly golden. Allow to cool.
2. Make the Lemon Filling
Place the sugar into the Thermomix bowl and add the lemon zest. Blitz 10 sec / Speed 10 to release the oils from the zest.
Add lemon juice, cornflour, egg yolks, water, and butter. Cook 8 min / 90°C / Speed 3 until thick and glossy.
Pour the lemon filling into the cooled pastry shell and smooth the surface. Set aside while preparing the meringue.
3. Prepare the Meringue
Ensure the Thermomix bowl is clean and completely dry. Insert the butterfly whisk.
Add the egg whites and salt. Whip 3 min / Speed 3.5, gradually adding the sugar through the lid during the final minute, until stiff, glossy peaks form.
4. Assemble and Bake
Spoon the meringue over the lemon filling, spreading it right to the edges to seal the pie. Create soft peaks using the back of a spoon.
Bake at 160°C for 15–20 minutes, or until the meringue is lightly golden.
Allow the pie to cool completely before slicing.
Tips for Perfect Lemon Meringue Pie
-
Seal the edges: Always spread meringue to the crust edge to prevent shrinking.
-
Use fresh lemons: Bottled juice won’t give the same brightness or aroma.
-
Cool fully before cutting: This helps the lemon filling set properly.
-
Dry bowl for meringue: Any moisture or fat can prevent egg whites from whipping correctly.
Storage
-
Store in the refrigerator for up to 2 days.
-
Best enjoyed on the day it’s made for optimal texture.
-
Not suitable for freezing, as the meringue can weep when thawed.
Serving Suggestions
Serve lemon meringue pie chilled or at cool room temperature. It pairs beautifully with fresh berries, a dusting of icing sugar, or a light drizzle of raspberry coulis.
Final Notes
This Thermomix Lemon Meringue Pie delivers classic flavor with modern convenience. The smooth lemon curd, crisp pastry, and airy meringue come together effortlessly, making it a reliable show-stopping dessert for any occasion.