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Lemon Meringue Pie to die for!



12 slice(s)


  • 1 package Marie biscuits
  • 2 heaped tsp lemon rind
  • 125 g butter, (Unsalted if you wish)


  • 250 g cream cheese, Cut into 3 cm cubes
  • 1 can condensed milk
  • 4 egg yolks, Large
  • 3 heaped tsp lemon rind
  • 125 g lemon juice


  • 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
  • 6
    Preparation 15min
  • 7
  • 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!

Recipe's preparation

  1. 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 8 (although if you like some chunky bits try speed 5)

    3. Add MELTED butter & mix 5 sec Sp 5 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 filling

  2. Filling
  3. 1. 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 Meringue

  4. Meringue
  5. 1. 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. 



Accessories you need



Delicious warm but filling will be very soft. 

Add a dash of whipped cream.

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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