Lemon meringue cake with Thermomix

Preparation of lemon and meringue cake with Thermomix

1. Begin the preparation of the sablé dough, to do this, pour the sugar into the thermomix glass to spray, program.
2. 15 seconds / Speed ​​10.
3. Later, add the butter, preferably cold and in pieces (reserve about 20 grams of butter to grease the mold), together with the flour, the egg, the salt and the vanilla, program.
4. 20 seconds / Speed ​​5.
5. You will obtain a soft, firm and homogeneous dough, remove it from the glass, form a slightly flattened ball and wrap it in transparent film paper. Refrigerate for 15 minutes.
6. On the other hand, preheat the oven to 180°C and also grease a Ø 26 cm quiche mold with the remaining butter and reserve.
7. After 15 minutes of waiting, with the help of a rolling pin, stretch the dough between two sheets of baking paper until it is 5 mm thick. Line the prepared mold with the dough and prick it with a fork to avoid the formation of air bubbles.
8. Bake the tart base for 15 minutes at 180°C.
9. When the dough is baked, remove it from the oven and lower the oven temperature to 120°C.
10. To continue, have the ingredients for the preparation of the Lemon Cream. Pour the sugar and the lemon peel into the thermomix glass and program.
11. 10 seconds / Speed ​​10.
12. Add the lemon juice together with the butter, program
13. 3 minutes / Temperature 60°C / Speed ​​2.
14. To continue, add the eggs and program.
15. 7 minutes / Temperature 80° / Speed ​​2.
16. Very carefully pour the lemon curd over the baked dough.
17. Bake for 20 minutes at 120°C.
18. When the baking time is up, remove from the oven and let cool for about 1 hour.
19. Back in the thermomix glass, clean and dry, it’s time to prepare the meringue. To do this, place the butterfly on the blades, put the egg whites and the cream of tartar in the thermomix glass and program.
20. 4 minutes / Temperature 50° / Speed ​​4.
21. Immediately remove the beaker and program.
22. 4 minutes / Temperature 50° / Speed ​​4.
23. While the thermomix is ​​moving, add the icing sugar little by little through the opening and you will get a wonderful meringue.
24. Pour the meringue over the cream and decorate the surface of the cake in your own way, you can brown the meringue with a torch to give a more appetizing look.