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Lemon Meringue Pie - Gluten Free & Lactose Free & Soya Free & Nut Free


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Ingredients

8 slice(s)

Pastry

  • 40 g butter, unsalted (or dairy free spread), Chilled from the fridge and diced
  • 55 g Whole Almonds, Optional
  • 85 g Doves Gluten Free plain flour, Or self raising flour
  • 55 g Sugar, (coconut, rapadura, caster sugar)
  • 1 level tsp xanthum gum
  • 1 level tsp vanilla extract, natural
  • 1-2 tablespoons water

Meringue Topping

  • 200 g sugar
  • 5 egg whites, From medium eggs
  • 1 level tsp cream of tartar
  • 1 level tsp cornflour
  • 1 level tsp vanilla extract, natural

Lemon curd

  • 1 portions Basic Cookbook Lemon Curd
  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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Recipe's preparation

    Pastry base
  1. Weigh all ingredients EXCEPT WATER into the mixing bowl. Turbo / 2sec /3-4 times until it looks like fine breadcrumbs.
  2. Knead to combine 2mins /Dough mode slowly pouring 1 teaspoon of water at a time through the top of the mixing bowl and watching to see when the pastry starts to stick together into a dough.

    (Pour a little water in, then watch and wait - Gluten Free flour takes a little time to absorb the water.)

    It looks elasticy and will form a ball when ready.
  3. Turn out into a silicone baking mat, shape into a ball with floured hands, and wrap up like a parcel (using cling film if you don't have a mat). Store it in the fridge at least 30 mins (it will keep overnight) Until it is chilled all the way through. This makes it nice and easy to roll out!
  4. Preheat the oven to 180°C.

    Remove pastry from the fridge for 5 mins, then flour your silicone mat / work surface and rolling pin. Roll out your dough rotating a quarter turn at a time to give a nice circular shape. Reflour your rolling pin and mat as needed, but try not to use too much flour or the dough will dry out.

    Aim for 2-3mm thickness. Gently place your pie dish on top to see you've rolled it big enough.
  5. Roll the dough around your rolling pin and gently transfer it to your tart dish. Gently press the dough into the dish, taking care to patch any holes, and fill all the way up the sides.

    Trim off any excess around the top with a sharp knife - this will give a more professional finish. (shape cut bits into a ramekin for a mini pie, or make cookies)
  6. Prick the pastry all over with a fork or skewer, then blind bake 180°C for 15 mins.

    Remove from the oven and allow to cool slightly before pouring in the lemon curd filling.
  7. Soft Meringue Topping
  8. Make sure your bowl, blade and whisk is clean, dry and grease free.
  9. Weigh the sugar into your mixing bowl and grind 10 seconds / speed 10 to make icing sugar. Set aside. Scrape as much sugar out as you can, but don't worry about a powdery coating in your bowl.
  10. Add your egg whites. If using frozen egg whites, put them in the bowl then blend 5 sec / sp 7.

    Then add fresh egg whites if using a mixture of fresh and frozen.
  11. Insert the butterfly whisk and add Cream of Tartar to the bowl. Whisk 4min / 37°C / speed 3.5 without the measuring cup.

    This should produce a stiff, light, fluffy egg white.

    Preheat your oven to 240°C.
  12. Program 5 min / 37 °C / speed 3 and slowly add 1 table spoon of sugar ever 10-20 seconds through the hole in the lid.

    Don't rush this stage or your meringue will split. Extend the whisking time if you need to, but 5mins should be enough.

    You will end up with a thick meringue that fills the whole bowl.
  13. Add cornflour and vanilla extract and whisk 1min / speed 3 to combine.
  14. Spread meringue over the curd layer and all the way to the edges of the pie casing.

    Place into the hot oven for 4-5 mins. Watch to see when the meringue is turning pale brown. Turn the pie around in the oven after 3 mins if necessary for even colour. Remove from the oven and allow to cool before serving.
  15. Slice and enjoy! Bea x
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Accessories you need

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Tip

Pastry can be made 24 hours before and stored in the fridge.

Lemon curd can be replaced with other seasonal curd flavours.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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