Desserts/ Fruits/ Sweet Snacks

Lemon pie with meringue with Thermomix

Hello, hello!

So today, I am going to share the recipe of one of my best sellers !! My lemon pie with meringue, made with Thermomix !

If you don’t have a Thermomix, no need to worry. The withouth version is right here !

We just love the bitterness of the lemon curd, the sweetness of the meringue and the crunchy of the shortbread pastry. It is the best tasting combo ! With this recipe, it will be hard to disappoint your guests : it is definitely a masterpiece of the French pastry !

You can make it in individual portions or not. It’s up to you !!

So let’s do this ! and enjoy !!

lemon pie with meringue

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Serves: 8-10 Difficulty: Medium Price: $
Cooking Time: 1 hour 1/2


  • 1 Shortbread pastry (see recipe on the blog)
  • 3 lemons
  • 60 g butter
  • 2 eggs
  • 1 egg yolk
  • 150 g sugar
  • 1 sheet of food gelatin
  • 3 egg whites
  • 200 g iced suger
  • a pinch of salt



Put the gelatin sheet in cold water.


Put in the bowl the lemon juice, the lemon zests, the sugar and butter. Set 2 minutes at 60°C speed 4.


Add the 2 eggs and the egg yolk. Set 1 minute 30 sec at 80°C speed 5.


Add the gelatin sheet (that you will have quickly dried with a paper towel). Mix for 5 seconds speed 5.


Let your lemon curd cool down.


Make a shortbread pastry, spread it, cover with baking paper and ceramic balls, other wise your pastry shell might rise during baking.


Bake for 20 minutes at 200°C.


Remove the balls (carefull they are super hot !!) and put your pastry back into the oven for anoter few minutes until you get a nice golden color.


Once your pastry has cooled down, pour the lemon curd into the shell.


Whip the egg whites with the salt until foamy. Then add the iced sugar gradually and keep whiping until stiff peaks form.


Spread your meringue over the pie with a piping bag for a nice shape.


And torch the meringue until it gets gloden brown.


If your lemon curd isn't stiff enough after cool down, you can put it 5 minutes into your oven at 220°C. And you'll know that for your next pie you'll need an extra 1/2 gelatine sheet ...

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  • Reply
    Charlotte Bâton
    Tuesday April 14th, 2020 at 10:02 AM

    Bonjour Emmanuelle, est-il possible de réaliser cette recette en de plus petites quantités ? Nous ne sommes que 2 adultes et notre fille a la maison… Si oui, en quelle proportion ?
    Et aussi, pour la pâte sablée, comment faire sans les petites billes ?
    Belle journée ?

    • Reply
      Tuesday April 14th, 2020 at 12:25 PM

      Bonjour Charlotte
      Oui c’est possible de faire 2/3 en ne prenant que 2 œufs et pas 2 œufs et un jaune. Il faut donc adapter toutes les quantités … Et pour la cuisson de la pâte, mettez un moule à tarte plus petit dessus avec un papier cuisson entre la pâte et le moule, oui des pois chiches …

      • Reply
        Tuesday April 14th, 2020 at 02:05 PM

        J’imagine que je réduis aussi ma pâte sablée de fait ?

        • Reply
          Tuesday April 14th, 2020 at 05:24 PM

          oui ou alors vous congelez le reste 😉

  • Reply
    Monday February 8th, 2021 at 07:55 PM

    Bonjour Emmanuelle,

    Je n’ai pas de chalumeau. comment faire pour la meringue?
    Merci beaucoup

    • Reply
      Tuesday February 9th, 2021 at 07:14 AM

      Bonjour Anne-Christine, vous passez la tarte au four à 240 degrés en surveillant. Au bout de peu de temps ça va se colorer, sortez alors immédiatement la tarte du four 😉

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