Lemon Meringue Pie

  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Makes about 6 -8

  • Difficulty:

    Intermediate

Lemon meringue pie is quite possibly one of Mr.P’s most favourite desserts. I remember making it for him shortly after we had met, I’m sure it must have sealed the deal for life!

These small individual lemon meringue pies not only look great but we have the advantage of being able to serve them in the restaurant. We prepare them to the pastry and lemon filling stage and then on the day, when needed we then top them up with the meringue topping and bake them before each service. It keeps them fresh and easy to manage, as well as reducing wastage.

They are also perfect for our bar counter; they look great on a glass stand with a big glass dome lid perfect for that Sunday afternoon cup of tea and the taste of something sweet.

Lemon meringue pies does not have a season and makes them a wonderful treat all year round.photo of Lemon Meringue Piephoto of Lemon Meringue Pie

Ingredients & Method

  • 240g sweet shortcrust pastry 
  • 2 tins of condensed milk
  • 4 free range egg yolks
  • 120ml freshly squeezed lemon juice
  • a pinch of salt
  • 4 free range egg whites
  • 125g caster sugar

Preheat the oven to 180°C.

On a lightly floured work surface roll the pastry to about 2mm thickness, remember the thinner the better.

Line eight 10 cm individual tart cases, line the inside of the pastry with parchment paper and then fill with baking beans.

Blind bake the tart cases for 20 minutes until cooked and golden brown.

In the meantime make the filling, mix the condensed milk with the egg yolks, lemon juice and a pinch of salt.

Once the tart cases are cooked remove the baking beans and leave the tart cases in the moulds on the baking tray.

Pour the mix in the prepared blind baked tart cases, return to the oven for 8 minutes until just set.

Increase the oven temperature to 200°C.

While the tarts are in the oven make the meringue. In a electric mixer with a balloon whisk, whisk the whites until it starts to foam, slowly add the sugar and whip the meringue till soft peaks form.

Use a disposable piping bag to pipe the meringue peaks onto the pre-baked lemon mixture.

Return the tarts to the oven until the meringue turns golden brown about 5 – 8 minutes.

Let the tarts cool for 5 minutes, then remove them from the cases and leave to cool on a cooling rack or serve warm.