Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: misskatja on June 30, 2012, 02:06:22 pm
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It was a very dear friend's birthday party today, so I decided to make a lemon meringue pie. I took 3 separate recipes, adjusted 2 of them, put them together and got a very tasty result.
Lemon meringue pie:
Serves 12:
Shortcrust pastry (EDC recipe with sugar, no salt)
200g plain flour
110g butter/margarine
2tbs sugar or vanilla sugar
2 tbs very cold water.
Lemon curd (based on the EDC recipe but so much better)
Zest and juice of 1 large lemon or 2 small lemons
80g butter
110g sugar
4 egg yolks (keep whites aside at room temp)
Meringue: I cannot claim any credit for this, it is all Steph Berg's work!
4 egg whites
Pinch of cream of tartar
200g raw or white sugar
Preparation:
Start with the pastry:
Place flour, sugar and butt in TMX, mix on speed 5 only enough to produce a mixture with the consistency of breadcrumbs, no more.
Add cold water, give it a quick mix with the spatula to spread the water throughout then lock lid in place and knead on interval speed for 10-20secs. Do not over work!
Remove from TMX, knead lightly by hand if it looks a little patchy, then mold into a disc shape, wrap with glad wrap and refrigerate until firm. Wash and dry the bowl and blades.
While that chills, make the lemon curd:
Place the lemon zest in the bowl, chop finely on 9 for 20 seconds. Scrape down, add sugar. Blitz on 9 for another 10 seconds, scrape down.
Add chopped butter, lemon juice and egg yolks, chop for a few seconds on 5. Add butterfly and cook on 80C for 7 minutes on speed 3. The curd will start to thicken towards the end. It needs to be thick enough to coat the back of a metal spoon, and for this recipe, it should be a really thick and gluggy. If it needs to cook longer to thicken more, continue for as long as necessary to thicken it but you shouldn't really be to unless you have the juiciest lemons ever :)
Back to the pastry:
By now the pastry should be firmer - unwrap, roll out for your preferred pan/tin, trim, and bake blind at 200C for 10-12 mins. How tall your crust needs to be depends on the size of your pan, etc, but for me in a 22cm springform pan, i made my crust about 1inch tall and it was perfect. Once cookoked, remove from oven, carefully take out the pastry weights and lining and let it sit.
Time for the meringue:
Preheat your oven to 150C.
Pulverize your sugar - speed 9 for however long suits your type of sugar. Remove sugar into a separate bowl and clean and dry the TMX bowl like your life depends on it. For meringue to succeed, the bowl must be absolutely clean with no oils or anything contaminating the surface.
Add your room-temperature egg whites and a pinch of tartar. Add the butterfly and whip on 50C speed 4 for 5 mins. The whites will start to thicken after the 2-3 minute mark. Watch them carefully and do not overbeat them!
Next add the sugar very slowly while beating the thickened whites: 50C, speed 2 (no faster) for up to 4 minutes. Steph's method for slowly adding the sugar is fantastic: dump a spoonful of sugar on the lip of the TMX lid and then scrape a bit in at a time while the butterfly is at work. It will take 2-4 minutes to add all the sugar this way. Once done, open the lid and admire the glossiest meringue you've ever seen :)
Put it all together:
Take your crust still in the tin, add the lemon curd so that it comes to within a few mm of the top. Don't overfill or you'll have a shocking mess to clean up. Smooth the curd out a little with the back of a spoon.
Scoop your meringue generously over the top, shaping as you wish. Into the oven for 30minutes or so but I'll be honest and confess that this part of the recipe needs work still.
Mine came out like a classic crunchy meringue which fractured when it was cut. I was hoping for a softer glossier (read: more cafe-style) result. If you try it with some kind of variation that gives a fabulous result, let me know what you did and I'm every keen to improve my finished product.
However, fragmented as the top may have been once cut, the result was a fantastically lemony tart.
Apologies for all the errors - I'm working on an iPad which isn't my preferred method of posting!
Members' comments
chrissa - Thank you so much for this recipe. DH loves lemon meringue pie but it's either too tangy or too sweet plus he doesn't like pastry much so I used to make it in individual bowls without pastry. But tonight I made your version and he said it was the best he ever had !!! I was a little worried as the pastry didn't come together at all after adding the water but it ended up fine. The pastry just melted I your mouth. I made 4 individual pies so I have 2 left over for tomorrow.
berringamababe - I just love this recipe!!!! I doubled the filling and for the meringue I add 2 extra egg whites (no extra sugar) and beat them much longer until very thick. Thank you I am addicted and already have been asked twice by friends for the recipe.
suzanne - I've been meaning to put the mini lemon meringue recipe I used on. Will try soon just trying to get 5 minutes to do it but this is the pastry I used yesterday
1 cup of plain flour
1TBS caster sugar
40grams butter
1 egg
1 TBS water
flour, sugar, butter 10sec speed 6
egg and water knead 10-20 secs
It doesn't come together as such but when you take out about a tablespoon worth and roll it up in your hands it comes together nicely then you push it into your mini muffin tin and cook for 12-15 minutes or until its lightly golden, it makes 12.
fertilemertile - I made this today and I was so proud of myself for the result! I've never made it before or ever eaten it for that matter. Hubby and I both liked it (kids thought it was amazeballs) but we did think it was on the sweet side. Still delicious tho! I followed the recipe absolutely exactly and was so pleased that my meringue worked out.
I made the pastry early in the day then set it aside in the fridge.
I then milled the sugar for the meringue then set it aside as I know that would spoil.
Then I made the lemon curd and set that aside while I preheated my oven and rolled out the pastry. I also cleaned and dried my bowl extremely well and pulled it apart and left it on top of the stove whole the crust was blind baking and I think the heat from the oven helped dry it out that bit further. Next time I make it I would like to reduce the sugar but I'm in sure of how this will affect the cooking process? Hubby and I don't really eat sugar so I guess we are just not used to it.
Efjay - This was the most frustrating thing I have made in my TM so far. It took about 20 min for the lemon curd to thicken & then the meringue failed as well. Second batch of meringue worked after speaking with my consultant who said to scrap the heat during the whip process. It was flat though, but worked.
berringamababe - Meringue
Efjay I use 2 extra egg whites - at room temp, no extra sugar a Tbl of cream of tarter and just beat it for a long time, I don't make any extra effort with the bowl being cleaner, dry ect. Just beat it and beat it as you can see from my photos the meringue is thick & high and great.
Filling
I also add cornflour to my curd if it every looks like isn't thickening as much as I like. I have made mini ones too, I really love the recipe.
Pastry
I use janes http://www.cookwithjanie.com/recipes/lemontart.html
Good luck don't give up it is beautiful
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Thank you for this, have been thinking about a lemon meringue pie for a while. I have 2 egg whites in the fridge ready to go.
Did you take a photo?
Halex
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I did take photos, but they aren't great: here's the best of a dodgy lot:
(http://farm8.staticflickr.com/7259/7476132846_3f118ac417_z.jpg)
Also, Steph Berg's meringue tutorial is here: http://www.stephberg.com/?p=2074
{edited to fix bad img URL)
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Thank you for the link. Will be making this in the school holidays :)
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It's MIL birthday on Saturday and I think this would be a lovely sweets.
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Thank you so much for this recipe. DH loves lemon meringue pie but it's either too tangy or too sweet plus he doesn't like pastry much so I used to make it in individual bowls without pastry. But tonight I made your version and he said it was the best he ever had !!! I was a little worried as the pastry didn't come together at all after adding the water but it ended up fine. The pastry just melted I your mouth. I made 4 individual pies so I have 2 left over for tomorrow.
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So glad you liked it :) I can't claim any credit for the pastry - it's all the EDC, just with a little sugar in it.
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The filling recipe in my EDC book is much different to yours, yours has a little more butter but about a third of the sugar and a couple of other little differences. I made the one out of that EDC last year but it was way too sweet. Your version is soooooo much better. Thanks again
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I think the crunchyness of the meringue is to do with the amount of sugar in it.... I thought you added lots of sugar for hard meringue and less for soft?
I have been expermenting with my meringue, it has been my only dissapointing part of my whole TM experience, so far I have found that speed 4 is just too fast for my room temp eggs? If I start at speed 2 then not go too much more than 3 to 3.5 I end up with nice glossy meringue, at speed 4 I tend to end up with a more course foam like texture, have had 3 perfect meringues in a row so feel I might be on the right track, before that it was very hit and miss as to whether it was a success or not.
PS for me speed has more to do with success that a vinegar clean bowl!
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i find it much quicker and easier with a better result to use the kitchenaid for the egg whites, it saves all the time ensuring the bowl is clean and dry and I can make them while cooking the lemon.
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I'm afraid I do the same Wonder. I know I won't have a failure that way.
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i used my kitchenaid for the first time in a while on the weekend while cooking a lot of biscuits and found in most cases it was quicker than the TMX. I've been trying to use my TMX for everything and forgot how easy the kitchen aid is. So much easier to get scrape the mixture without the blades in the way. I still love my TMX but think I will be reverting to the kitchenaid a little more in future.
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I've not had a problem with meringue in the TMX and I don't really take that much care with the bowl being super clean. I do whiz it quite stiff before I start adding sugar and I do add it about a tablespoon at a time, so nice and slowly. I've found that the grainy feel to meringue is because sugar has been added too fast and hasn't dissolved.
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It has been noted that meringue is quite difficult to make in the TMX and if anyone is making this recipe and has not done meringue in the TMX before, it may be a good idea to do it another way. eg in a mixer.
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My meringue failed. It was a flat screed across the top. I used to make lemon meringue pie with no difficulty at all years ago. Some feedback on what I might have done wrong with the meringue part would be helpful. I used my second bowl so there is no issue at all about it being completely dry etc. Too much beating? Not enough? Any help would be welcome.
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i used my kitchenaid for the first time in a while on the weekend while cooking a lot of biscuits and found in most cases it was quicker than the TMX. I've been trying to use my TMX for everything and forgot how easy the kitchen aid is. So much easier to get scrape the mixture without the blades in the way. I still love my TMX but think I will be reverting to the kitchenaid a little more in future.
I think I should follow you, Wonder . . . my DS referred to my KA (sitting not too far from the TMX) the other day as "Mum's museum piece . ." ;D ;D ;D It does get used . . just not that often . . .
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Wiz, for Chookie's Queen of Puddings (http://www.forumthermomix.com/index.php?topic=3372.0) recipe I do the soft meringue topping in the TMX. It has only 2 eggs but I don't see why it wouldn't be suitable for this Lemon Meringue Pie and if you need more topping, it would double easily.
Chookie's recipe is 2 egg whites & 30g castor sugar and I do butterfly in/5 mins/37o/speed 3. It is only baked for 5 or so minutes to set the egg white and lightly brown the top and is more like what I am used to on a lemon meringue pie.
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I just love this recipe!!!! I doubled the filling and for the meringue I add 2 extra egg whites (no extra sugar) and beat them much longer until very thick.
Thankyou I am addicted and already have been asked twice by friends for the recipe
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I would like a piece now mmmn
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That's one great meringue topping berringamababe - so many people have trouble making meringue in the TMX but this proves it can be done.
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I just love this recipe!!!! I doubled the filling and for the meringue I add 2 extra egg whites (no extra sugar) and beat them much longer until very thick.
Thankyou I am addicted and already have been asked twice by friends for the recipe
Mmmmmmm that looks devine!
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Yum lemon meringue is my fav dessert
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Is this a recipe you could use to make mini lemon meringue pies - e.g., in muffin tins - what other pastry could you use?
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How about MJ's recipe (http://www.forumthermomix.com/index.php?topic=11080.0) for pastry shells gf.
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GF sorry I've been meaning to put the mini lemon meringue recipe I used on will try soon just trying to get 5 minutes to do it but this is the pastry I used yesterday
1 cup of plain flour
1TBS caster sugar
40grams butter
1 egg
1 TBS water
flour, sugar, butter 10sec speed 6
egg and water knead 10-20 secs
It doesn't come together as such but when you take out about a tablespoon worth and roll it up in your hands it comes together nicely then you push it into your mini muffin tin and cook for 12-15 minutes or until its lightly golden, it makes 12
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Thanks Judy - will take a look at that . .it never ceases to amaze me how you remember/know where everything is! :D Thank you!
Suzanne - really appreciate your taking the time to post this. Seen in other threads you're snowed under timewise right now! Hope everything settles down soon and you've time to relax with your family . .! :)
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I am on Uni break and back in my kitchen. Yeah, Just made this again after a few months in my metters no 2 wood stove. WOW(http://img.tapatalk.com/d/13/06/19/a5yva3ub.jpg)
(http://img.tapatalk.com/d/13/06/19/ezumu4yg.jpg)
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beautiful looking lemon meringue pie ;D;D
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It sure is, haven't had a piece of pie for ages.
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me either Judy me and pastry don't really get along more fails than successes ::)
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me and pastry don't really get along more fails than successes ::)
I used to be like that until I got the TMX and I have no problems now.
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Superb Lemon Meringue Pie berringamababe 8) I love LMP ;D
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me and pastry don't really get along more fails than successes ::)
I used to be like that until I got the TMX and I have no problems now.
hasn't really helped me ::) but I continue to try;D
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Awesome pie. I love it too......except without the meringue ;D
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me and pastry don't really get along more fails than successes ::)
I used to be like that until I got the TMX and I have no problems now.
hasn't really helped me ::) but I continue to try;D
Try this one it is the only one I use now for sweet pastry. I guarantee you won't have a problem
http://www.cookwithjanie.com/recipes/lemontart.html
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Thanks I'll give it a go ;D;D
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Thanks for the link, i'll give this one a go on the weekend.
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I made this today and I was so proud of myself for the result! Ive never made it before or ever eaten it for that matter. Hubby and I both liked it (kids thought it was amazeballs) but we did think it was on the sweet side. Still delicious tho! I followed the recipe absolutely exactly and was so pleased that my meringue worked out.
I made the pastry early in the day then set it aside in the fridge.
I then milled the sugar for the meringue then set it aside as I know that would spoil.
Then I made the lemon curd and set that aside while I preheated my oven and rolled out the pastry. I also cleaned and dried my bowl extremely well and pulled it apart and left it on top of the stove whole the crust was blind baking and I think the heat from the oven helped dry it out that bit further.
This was the end result. The meringue cracked on top as I pulled it out the oven as it hit the rack on top but I was still very happy with it!
(http://img.tapatalk.com/d/13/08/10/a3e4aja4.jpg)
Next time I make it I would like to reduce the sugar but I'm in sure of how this will affect the cooking process? Hubby and I don't really eat sugar so I guess we are just not used to it.
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FM.. That is a fabulous result! Congratulations!!! Looks quite professional!!! :)
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That is a super tart fertilemertile, the height of the meringue is amazing.
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Thanks so much! I was so proud of myself lol I was such a simple cook pre thermy so I love being able to create things that I would have never dreamed of making before!
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I am on Uni break and back in my kitchen. Yeah, Just made this again after a few months in my metters no 2 wood stove. WOW(http://img.tapatalk.com/d/13/06/19/a5yva3ub.jpg)
(http://img.tapatalk.com/d/13/06/19/ezumu4yg.jpg)
Hello, sailor: you can make this at my place any day! That is about the most glorious-looking LMP I have EVER seen!
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I made this today and I was so proud of myself for the result! Ive never made it before or ever eaten it for that matter.
It looks fantastic! And the sweet thing is something that everyone likes to play with a bit. I up the zest in my lemon curd to temper it, but meringue is often tooth-achingly sweet :)
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Looks fantastic,,
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I made an amalgam of different recipes with varying degrees of success! Janie Turner's base is so easy and worked well. The lemon curd worked equally well (followed this recipe to a t) but pulverising the sugar as specified and then using the electric mixer to make the meringue was a disaster! It just would not turn into fluffy meringue. Finally, just used another 4 egg whites with 80 gms of caster sugar as per a taste.com recipe and this turned a disaster into a success!
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I'm sure it tasted good though Courton.
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It was yum!
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This was the most frustrating thing I have made in my TM so far. It took about 20 min for the lemon curd to thicken & then the meringue failed as well. Second batch of meringue worked after speaking with my consultant who said to scrap the heat during the whip process. It was flat though, but worked.
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Meringue is extremely hard to make in the thermomix. It must be spotless and should be wiped out with some vinegar to get rid of any traces of oil. Many of us still use beaters for meringue.
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This was the most frustrating thing I have made in my TM so far. It took about 20 min for the lemon curd to thicken & then the meringue failed as well. Second batch of meringue worked after speaking with my consultant who said to scrap the heat during the whip process. It was flat though, but worked.
Merengue
Efjay I use 2 extra egg whites - at room temp, no extra sugar a Tbl of cream of tarter and just beat it for a long time, I don't make any extra effort with the bowl being cleaner dry ect. Just beat it and beat it as you can see from my photos the meringue is think high and great.
Filling
I also add cornflour to my curd if it every looks like isn't thickening as much as I like. I have made mini ones tooI really love the recipe.
Pastry
I use janes http://www.cookwithjanie.com/recipes/lemontart.html
Good luck don't give up it is beautiful
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I made this but my lemon curd did not thicken up,. I had to add the corn flour as per the EDC. It then thickened.
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Welcome to the forum JoZed.
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I did it, CC! Was so inspired by your beautiful pie that I tried making one today...despite not tasting one before 😁
For the pastry, I used the shortcrust pastry from http://www.forumthermomix.com/index.php?topic=14577.0 That turned out to be the easiest component to get right, just a bit time consuming.
Lemon filling was from this recipe. I think I shouldn't have left the filling in the TM bowl after cooking. It had turned into scrambled egg when I wanted to pour it in 😯
Meringue was the trickiest of the lot. 4 egg whites and 200 g pulverised raw sugar. I used my KitchenAid which handled the whipping with ease. Unfortunately I didn't know at what point should I stop whipping. The meringue was droopy and couldn't hold any shape. I tried using spoon and spatula to create the peaks. It did NOT cooperate 😤
(http://img.tapatalk.com/d/14/07/12/hujadu9e.jpg)
My oven can only reach up to 170c on fan force. I couldn't get the dark brown bits. Got an overall light brown tone instead.
I completed my pie at 11.30am. By 3.30 pm, it had cracks. The cracks were all around the pie when we reached my aunt's house. It was liquidy and the base was soaked through when we sliced it at 6.30pm.
(http://img.tapatalk.com/d/14/07/12/ary7yha4.jpg)
Is this a dessert that you're meant to eat immediately, I wonder.
Taste wise, it was lovely. I would reduce the sugar by half in the meringue next time. Was too sweet. The pastry was spectacular....the bits that were not wet, that is. Very flaky...almost like a Danish pastry.
My English uncle loved it and had 2 extra servings. So there's hope for my LMP 😁😄
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Great effort BZB 8) You probably did over whip your egg whites but that didn't stop you uncle having 2 extra servings ;D
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Thanks CC 😄 Thinking very hard whether I'm brave enough to make it for a dinner party this weekend. Or stick to something safer 😁
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Thanks CC 😄 Thinking very hard whether I'm brave enough to make it for a dinner party this weekend. Or stick to something safer 😁
Hi BZB . . . how about doing both? :D If the meringue turns out you can can offer both, if not, you're still safe!! ;D Hope you have an really enjoyable evening! :D
Just a thought... Maybe try the pie in these loose bottom pans-about the size of a good sized muffin....
(http://img.tapatalk.com/d/14/07/14/y4aba4yg.jpg)
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Well done BZB. As long as the pie tasted nice. Meringue is whipped when you can turn the bowl upside down and none falls out. ;D ;D
It should have stiff peaks that stay upright when you lift the beaters.
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Thanks for the suggestion, GF. Was tempted to get one of these pans before, but I managed to resist 😁
Cookie, thanks for the meringue tip.
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Made an improved version of LMP. Used 6 egg whites for meringue (as my pie dish was 25cm) and kept the sugar at 200g. Still too sweet.
Doubled the filling.
(http://img.tapatalk.com/d/14/07/21/e8areqy2.jpg)
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Looking good BZB 8)
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It looks really good, BZB! I think the level of sweetness is a personal thing and next time you'll nail it to suit your taste! This one does look very luxurious - did you make this for your dinner party ?
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Great looking pie BZB.
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Thank you CC, GF and Judy.
Yes, made it for dinner party. So pleased that it was popular 😄
How much sugar can I reduce? Was trying to research the ratio but not much info out there. Had to scour recipes to find what people used. Generally, 100g sugar to 2 egg whites. I tried 100g to 3 egg whites.
I think my pie crust dough was too dry. It took some time to roll it into a ball as bits and pieces broke apart. Is that normal??
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Looks like you nailed it BZB, well done.
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Just keep reducing the sugar until you are happy with the result BZB.
Your pastry dough does sound as though it could have done with a little more liquid.You could add more but very little at a time,maybe 1tsp and knead to see if it is more pliable.
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The pie looks lovely BZB. I agree with CC about the pastry.
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Thanks Denise. Happy that it turned out presentable. I was squeeling with joy when I sliced through and it didn't collapse. My friends must have thought I was nuts! 😁
Will try your ideas, CC. The pie crust got too thin in some parts when I rolled it out. Had to pinch pieces from the edges to patch it up. Hehehe.
Used the flaky crust from the uk book. Soooo delicious 😋
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I made this pie yesterday to take to a friend's place. I reduced the sugar to 170 gms, added 2 extra eggs and a teaspoon of tartar. I found the meringue still too sweet and might reduce the sugar even further next time. Next time I would also add corn flour for the lemon curd to set a bit more.
Having said the above, it was still really delicious.
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(http://img.tapatalk.com/d/13/06/19/a5yva3ub.jpg)
(http://img.tapatalk.com/d/13/06/19/ezumu4yg.jpg)
That is one of the most BEAUTIFUL looking LMPs I have ever seen. You have a gift!
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Wow your pie is perfect. And very impressive.
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Wow that pie looks so good.
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Looks fantastic.
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Just wondering if I could make this beautiful pie the day before?
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You can make the pastry case the day before.I find that it's better to make the filling and meringue topping on the day.
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Thanks Denise. Yes thats what I did. Everyone loved it. I need more practice with meringue though :-*
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Well done Patzee.
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Great news that everyone enjoyed it Patzee. :)