Lemon Meringue Pie
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recipe by Alice Balleux - Cheffe au Cook & Coffee
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- Total Time
- 2hrs 20mins
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- Serves
- 6
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- Calories
- 372
User generated recipes have not been re-tested by Kenwood.
recipe updated Apr 23, 2024
Ingredients
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- Butter
- 75 g
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- Lemon
- 2
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- Lime
- 1
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- All purpose flour
- 130 g
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- Icing sugar
- 35 g
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- Ground almonds
- 15 g
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- Egg
- 25 g
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- Salt
- 1 pinch
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- Caster sugar
- 110 g
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- Egg
- 2
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- Lemon juice
- 15 g
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- Lime juice
- 50 g
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- Butter
- 35 g
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- Water
- 20 g
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- Egg white
- 45 g
Tools
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Oven
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Cooking Chef XL
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Cooking chef xl bowl
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Piping bag
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Ring mold
Step preview
- Making the pastry:
- Fit the kBeater
- Add the ingredients into the appliance bowl
- Mix with splashguard fitted - 1 min 30 sec, Speed 1
- Then add the ingredients
- Mix with splashguard fitted - 30 sec, Speed 2
- Chill the pastry in the fridge - 30 min
- Line your ring mould with the pastry and leave them to rest in the fridge - 1 hr
- Pre-heat an oven 170°C
- Prick the bottom of the pastry with a fork
- Bake – 20 min, 170°C
- Remove from the oven and let cool
- Making the cream:
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk with splashguard fitted – 1 min, Speed 4
- Then add the ingredients
- Cook with splashguard fitted – 10 min, 110°C, Speed Min
- Then add the ingredient
- Whisk with splashguard fitted – 2 min, Speed Min
- Pour the cream into the baked pastry and let cool – 4 hr
- Making the Italian meringue:
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Heat with splashguard fitted - 2 min, 121°C, Speed OFF
- Then add the ingredient while the machine is running - 5 min, 121°C, Speed Max
- Pipe the meringue onto the filled pastry
- Serve