Lemon Meringue Pie
Lemon Meringue Pie is a classic dessert combining a buttery almond pastry shell, tangy lemon curd filling and cloud-like meringue topping. The Thermomix TM7 grinds sugar to icing fineness, whips egg whites to glossy peaks and heats the lemon curd precisely, delivering bakery-quality layers without lumps or split curd.
About this recipe
Lemon Meringue Pie with the Thermomix TM7 turns the most intimidating classic dessert into an achievable weekend project. This recipes search favourite relies on three components: a crumbly almond shortcrust shell, a silky lemon curd thickened with whole eggs, and a glossy meringue whipped from egg whites and fine sugar. The all-in-one kitchen machine proves its worth at every stage: the integrated scale weighs butter and sugar directly into the mixing bowl, the blades grind granulated sugar into icing-fine powder in seconds so the meringue dissolves completely, and precise heating cooks the lemon curd evenly without a single lump or scorched edge. Serve this dessert slightly chilled at a family lunch or festive dinner, when the contrast between tart curd and sweet, softly browned meringue peaks makes it an unforgettable finale. Homemade vanilla sugar in the pastry adds a fragrant depth that shop-bought versions simply cannot match.
Preparation tips
- Chill the almond pastry thoroughly before blind baking so the butter firms up and the shell keeps its shape without shrinking at the edges.
- Add the hot lemon curd to the meringue while the curd is still warm; the residual heat partially cooks the meringue base and prevents weeping beads of syrup later.
- Toast the meringue peaks under the grill just before serving and watch closely, as the thin tips brown far faster than the valleys between them.
Recipe variations
- Lactose-free version: replace the unsalted butter in both the pastry and lemon curd with a plant-based baking block, and check that your vanilla sugar is dairy-free for an equally flaky result.
- Festive winter variation: stir the finely grated zest of one orange into the lemon curd and dust the browned meringue with a pinch of cinnamon for a seasonal citrus-spice twist.
Thermomix TM7 Benefits
- Fine grinding turns granulated sugar into icing-fine powder for the meringue, dissolving completely into the egg whites within seconds. [Multi-Function]
- The integrated weighing function measures butter and almonds directly in the mixing bowl, keeping the pastry ratios exact every single time. [Precision Control]
- With the butterfly whisk, the TM7 whips egg whites with sugar into stiff glossy peaks for the meringue topping in record time. [Time Savings]
- Gentle heating cooks the lemon curd evenly at a controlled temperature, producing a silky filling without lumps or splitting. [Precision Control]
- Consistent mixing of eggs, butter and sea salt brings the almond pastry together into an even, workable dough in moments. [Multi-Function]
Ingredients
- sugar
- almonds
- unsalted butter
- plain flour
- medium egg
- fine sea salt
- vanilla sugar, homemade
- sugar
- lemons
- medium eggs