Lemon pie meringues

These delicious lemon pie meringues deliver gorgeous citrusy bursts with every bite. Filled with homemade lemon curd and topped with handmade meringue, this recipe is everything a dessert should be

  • 20 mins preparation
  • 35 mins cooking
  • Makes 6
  • Print
Discover how to make this classic lemon curd recipe.


  • 6 tart tins
  • 3 sheets sweet short pastry
  • 1 batch classic lemon curd (see below for recipe)
  • 3 egg whites
  • pinch of cream of tartar
  • 3/4 cup caster sugar, plus 1 tablespoon extra
  • 1/2 teaspoon vanilla bean paste


  • 1
    Pre-heat the oven to 170°C. Use the pastry sheets to line your tart tins, trimming to fit neatly. Line each pastry tin with cooking paper and baking beans; chill for 10 minutes.
  • 2
    Bake the pastry tins for 15 minutes then carefully remove the paper and beans and cook a further 5 minutes or until the centre of the pastry is dry and the edges golden.
  • 3
    Place the egg whites in a clean electric-beater bowl with the pinch of cream of tartar. Whisk on low speed for 1 minute then increase speed to medium-high for 2-3 minutes, or until the mixture is white with very small bubbles.
  • 4
    Start gradually adding the caster sugar a few tablespoons at a time, beating until the mixture is thick, white and glossy (about 4-5 minutes).
  • 5
    Fill the cooled pastry-lined tins to ¾ with the lemon curd filling. Divide the meringue between the pies, piling them up into big puffs of meringue. Sprinkle with the extra caster sugar.
  • 6
    Bake for 10-15 minutes or until the meringue is lightly golden and set.


  • PER SERVE: Energy: 760kcal, 3181kj Protein: 8.7g Fat: 33.7g Saturated fat:14.2g Cholesterol: 157mg Carbohydrate: 107g Fibre: 2.2g Sodium: 197mg