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Lemon Meringue


An old classic that just tastes so good

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Rate this recipe 3.7/5 (10 Votes)
Lemon Meringue 0 Picture


  • Meringue:
  • 4 Egg whites
  • 1/2 tsp Vanilla
  • 1/4 tsp Cream of tartar
  • 6 tbsp Sugar
  • Lemon Filling:
  • 2 tbsp Cornflower
  • 100g Golden caster sugar
  • 3 Lemon zests finely grated
  • 3 Lemons juice
  • 1 Small orange juice of
  • 85g Butter cut into small pieces
  • 4 Egg yolks & 1 whole egg
  • Pastry:
  • See short crust pastry recipe
  • Greased pie dish


servings 6
Level of difficulty Average
Preparation time 50mins
Cooking time 120mins
Cost Average budget


Step 1

Prepare the short crust pastry first then place in a fridge for 30 - 60 mins

Step 2

Preheat the oven to gas mark 6

Remove the pastry from the fridge and roll out on a floured counter to fit the pie dish, leave a little extra over the sides

Step 3

Grease the pie dish or use grease proof paper then carefully ease the pastry into it ensuring it is pushed into the sides

Step 4

Place grease proof paper or foil on top of the pastry then add stones (depending what you use) to blind bake the pastry

Step 5

Place into the oven for 15 mins, take out of the oven and remove the stones and grease proof paper/foil then return to the oven for up to 6 mins

Step 6

Take out of the oven and allow to cool

Step 7

Prepare the lemon filling mixture. In a pan add the cornflour, sugar and zest, make the juice of the orange up to 200 mls with water then add to the pan using a sieve. Remove from heat and add butter. Once melted beat in the eggs. Return to heat to thicken. Then remove from heat

Step 8

Prepare the meringue. In a large bowl add the egg whites, vanilla and tartar. Whisk until it appears thick and stiff and it has strong peaks, (an electric whisk is easier). Then add the sugar a tbsp at a time whisking it each time

Step 9

Reheat the lemon mixture then pour into the pastry, then starting from the out side edge add the meringue on top, (it will be quite thick in height, make peaks for that professional look)

Step 10

Place in the oven for between 90 and 120 mins at gas mark 1/4. Keep checking from 120 mins until it it crisp on the outside.
Allow to cool slightly before serving

Great served with cream or ice-cream

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