Little lemon meringue pies

Little lemon meringue pies

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(9 ratings)

Prep: 30 mins Cook: 35 mins

A challenge

Serves 8
These weeekend puds are light and fluffy with a tangy filling

Nutrition and extra info

Nutrition: per pie

  • kcal500
  • fat21g
  • saturates7g
  • carbs71g
  • sugars48g
  • fibre1g
  • protein11g
  • salt0.53g
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  • 500g pack shortcrust pastry
  • zest and juice 4 lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g unsalted butter
  • 325g caster sugar
  • 8 eggs, 4 separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • few drops malt vinegar


  1. Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.

  2. Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.

  3. Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.

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Comments, questions and tips

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23rd Jun, 2019
Great recipe but more sugar is needed for the meringue. Found there to be an eggy taste in the meringue once it had come out of the oven.
25th Jun, 2015
To the website editors: I would recommend separating the ingredients lists for each step, and putting the method on the same page. I didn't realise the 325g caster sugar was for both the curd and the meringue, and it all went in the curd (because I was measuring the ingredients before turning to the method page!)
2nd Nov, 2014
Nice! Easy enough, especially with shop bought pastry.
Rosanna Hardy
27th Apr, 2014
I made these at Easter but I didnt have 10cm fluted flans dishes, I did them in my 12 tin muffin tray & they were fab. I made 24 in total & everyone of them had been eaten by the evening. They were delicious :-p
29th Oct, 2013
Quite hard but the end result is amazing!!! great for when you have people in (if you have the time!) :)
17th Jan, 2019
Hi, can I blowtorch these instead of putting them in the oven to brown at the end or will the meringue be raw?
goodfoodteam's picture
17th Jan, 2019
Thanks for your question. You do need to oven-bake these in order to cook the meringue and lightly colour it.
Ana Raquel Rainho's picture
Ana Raquel Rainho
23rd Dec, 2017
Hi! I really want to make this for Christmas Eve but I'm just a bit confused about the right amount of eggs. I use 4 whole ones for the curd and then just 4 whites for the meringue? So I'll have 4 yolks spare in the end of the recipe or do these go in the curd too? Thanks!
goodfoodteam's picture
24th Dec, 2017
Thanks for your question. You need 4 whole eggs plus 4 yolks for the curd.
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