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thermomix lemon meringue pie

Thermomix lemon meringue pie

5 from 1 vote
This unforgettable Thermomix lemon meringue pie is the ultimate dessert for sweets lovers. The meringue recipe is perfect and the lemon tastes super tangy. "One of the tastiest pies I've ever had" I have been asked to make a Thermomix lemon meringue pie so many times in the recipe wish list that I simply couldn't ignore it. It turned out to be absolutely amazing and after experimenting for a while, I have finally perfected the art of meringue with the Thermomix. You can actually hold it above your head for a while and it will not come out. This meringue is a big wow effect because it triples its volume and tastes so gorgeous, I nearly ate it all before putting it on the pie. My cat Tobi seemed to really like it too because he was right by my side the entire time. This version of the lemon meringue pie is slightly different and not made with curd but instead a really lovely lemon filling that is ready in under one minute. The results are so much smoother and less sweet but more tangy. Do you have a favourite recipe that you have always wanted to make? Fill in the form below and next month, you might be in luck and I could bake it just for you and put it up on the blog.


lemon meringue pie

  • 225 g butter
  • 50 g caster sugar
  • 1 egg
  • 350 g plain flour

Lemon filling

  • 140 g caster sugar
  • 4 lemons zest
  • 85 g lemon juice
  • 200 g double cream or thickened cream
  • 5 egg yolks

Meringue topping

  • 5 egg whites
  • 1 tsp cream of tartar
  • 200 g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp  cornflour


  1. Place the butter, caster sugar, egg and plain flour in the mixing bowl. Combine 20 Sec. / Speed 6. Remove and wrap in clingfilm. Chill for 30 minutes.
  2. Preheat the oven to 180°C.
  3. Uncover the pastry and divide in half. Place one half back in the fridge for later use and roll out the other half to 0.75cm thickness.  You can also freeze the other half and use it another time. Line a 23cm loose bottom tart dish with it and prick the base. Chill for 10 minutes. Then line with greaseproof paper and fill with baking beans or dried beans.
  4. Bake for 10 minutes, then remove the baking beans and greaseproof paper and bake again for 5 minutes. Remove and set aside.
  5. To make the filling, place the lemon zest and caster sugar in the mixing bowl. Blitz 5 Sec. / Speed 10. Add the lemon juice, double cream and eggs and mix 20 Sec. / Speed 4. Fill into the tart shell and bake for 20 minutes.
  6. Meanwhile, clean the mixing bowl thoroughly. It needs to be completely fat free and clean.
  7. Insert the whisk attachment into the clean mixing bowl and place the egg whites and cream of tartar in the mixing bowl. Whisk 4 Min. / 37°C /  Speed 3.5.
  8. Whisk again 5 Min. / 37°C / Speed 3 and very slowly, every 20 seconds, add 1 Tbsp of the caster sugar through the lid.
  9. Add the vanilla extract and cornflour and whisk 1 Min. / Speed 3.
  10. Either pipe or spread the meringue over the tart quickly and bake again for 5 minutes on the grill function of the oven until the tips are browned slightly. Alternatively, bake on the highest setting of the oven for a couple of minutes.
  11. Remove and leave to cool on a wire cooling rack before serving. Enjoy!

rate and comment


  1. Tania on October 11, 2016 at 3:07 am

    Sounds yummy! Does the meringue set hard on this or does it just browm, but remain gooey?

    • Weehooey A Weehooey A on October 11, 2016 at 6:06 am

      It actually remains lovely and gooey. If you want it to set hard you need to leave it in the oven for a bit longer on a lower temperature. 😉

  2. Sibel on October 11, 2016 at 9:21 pm

    This look amazing! I want to try it asap, thank you!

  3. Alexandra on October 12, 2016 at 4:00 pm

    Wow! I want to bake this now. So yummy!
    Sophie can I substitute cream tartar for some lemon juice? If so, which will be the quantity?
    Also, I couldn’t find cornflour this time.. Any other option?
    I guess the meringue will not be the same though.. But maybe similad

    • Weehooey A Weehooey A on October 12, 2016 at 4:09 pm

      Hi alexandra, basically cream of tartar and cornflour help stabilise the meringue. If you don’t have either, you can use 1/2 tsp lemon juice and potato starch instead of cornflour. You can however also leave it out altogether. It will possibly not be as super stuff but still be extremely tasty 🙂

  4. alexandra on October 12, 2016 at 6:38 pm

    Thanks Sophie! I will try with lemon juice and leave out the cornflour this time.
    Hope it works!


  5. Rachel Burdett on October 22, 2016 at 10:26 am

    My girls and I tackled this tonight but I think I did something wrong – the zest of four whole emons? The filling was a bit rough and tasted awful. Will try with less zest? The meringue and base was great.

    • Weehooey A Weehooey A on October 22, 2016 at 11:58 am

      Hi Rachel. It really depends on how big the lemons are. It can get quite bitter if the lemons are big and the zester takes out the white part of the zest. Maybe try with 1-2 lemons again. My lemons are super small so I go for 4. 🙂 xx

  6. Sarah on January 21, 2017 at 6:12 pm

    Sophia, should the lemon layer still be runny after it has been cooked?

    • Weehooey A Weehooey A on January 21, 2017 at 6:30 pm

      Hi Sarah it actually shouldn’t. I’m wondering as I’ve had this comment before whether your lemons are a lot bigger and that’s why it doesn’t set? I will trial it once more and give some feedback on Facebook. 🙂 x

  7. Sarah on January 21, 2017 at 8:25 pm

    Thanks Sophia, I cooked it a bit longer and it’s come perfect! I did use less lemons as mine were quite big. Looking forward to serving it tomorrow 🙂 x

    • Weehooey A Weehooey A on January 21, 2017 at 10:03 pm

      That’s great. Perhaps I will check and see whether I need to adjust the cooking time a bit x

  8. Gemma Schoch on March 24, 2017 at 8:34 pm

    I’m sure this recipe had changed to show actual weight of lemon juice required because there wekas issue with the pie not setting but now that I’m going to make it they’ve disappeared? Would love to know weight of lemon juice required so I don’t have any issues 🙂

    • Weehooey A Weehooey A on March 24, 2017 at 8:44 pm

      Hi Gemma, Yes that is right. I have just checked and you are right during switching my site it must have not imported correctly. I have added the right measurements again and hope that it helps. x

  9. Alison on May 11, 2017 at 10:58 am

    Hi, I used this meringue recipe to make topping for some individual passion fruit meringue tarts. The mixture looked amazing in the bowl and piped beautifully, but when it cooled the meringue seemed to sag a little and didn’t hold any shape when I cut into it. Did I do something wrong with the cooking step? I was hoping for a meringue with a crunch on top but still gooey in the middle. I also failed with the everyday cookbook lemon meringue recipe ☹️. Meringue is my nemesis! Love your blog. Xxx

    • Weehooey A Weehooey A on May 23, 2017 at 2:38 pm

      Hi Alison, I suspect that you didn’t cook it long enough. There are 2 options with meringue: You can either cook it fully so that it becomes a little harder at the top and it holds its shape or not long at all and basically it it raw which I usually prefer. Try next time either not to cook it at all and just use a blow torch for it or to grill it only for a couple of minutes. Hope that helps x

  10. Jay on May 13, 2018 at 7:46 am

    When you add cornflour to meringue it makes it goey in the middle when cooked so if I take it out but cook it for the same time it will go hard??

    • Weehooey A Weehooey A on June 13, 2018 at 8:55 am

      You can leave it out, it may not go hard though. I find the can flour does not make a difference to the gooeyness but it might be that you like a hard meringue in which case I would cook for longer.

  11. Maryse on January 25, 2021 at 8:02 pm

    I got rave reviews when I made this for the first time. Making it again today ☺️
    So delicious

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