Lemon Meringue Pie

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(makes 6 small pies)
This recipe takes a little effort, but the result is a light fluffy delicious lemon tart.
For the Pastry

  • 200g butter softened
  • 125g castor sugar
  • Pinch of salt
  • Dash vanilla
  • 1 egg
  • 3g baking powder
  • 50g corn flour
  • 250g bakers flour

For the Filling

  • 8 egg yolks
  • 175g castor sugar
  • 180ml lemon juice
  • 18g gelatine powder
  • 50ml water
  • 1 tbsp lemon zest
  • 4 egg whites
  • 1 tsp cream of tartar
  • 125g sugar

For the Meringue

  • 200g egg white
  • 1 tsp cream of tartar
  • 300g castor sugar


For the Pastry

Whisk the butter and sugar until light I colour. Add the vanilla and egg. fold in the sifted dry ingredients and combine to form a ball. Wrap in plastic wrap and chill for at least 1 hour. Roll out pastry to 3mm thick. Place in greased pie dishes and chill. Blind bake until lightly golden and allow to cool. 

For the Filling

Whip the egg yolks and sugar until light and fully. Add the lemon juice. Over a double boiler whisk until thick and foamy. Combine the gelatine and water and melt and add to the lemon mix with the lemon zest. Whisk the egg whites and cream of tartar until stiff peaks, add the sugar. Fold into the lemon mix and pour into baked pie shells. Allow to set before topping with meringue.

For the Meringue

Whisk the cream of tartar with the egg whites until stiff peaks form. Slowly add the sugar and combine. Spoon onto the filled pie shells and bake 180°C for about 5 mins until golden. Dust with icing sugar and allow to cool before cutting.