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Lemon Meringue Pie

Celebration Saturday…Naughty Recipes!

Lemon Meringue Pie

Sometime during the past week it was National Lemon Meringue Pie Day, consequently, people have been requesting the recipe….so here we go!

As with many things, there are so many ways to whip this old favourite up. The traditional way from scratch, add condensed milk to the lemon mix, with or without  cream, pastry base, biscuit base, soft meringue cooked on, hard meringue placed on later, family size, individual…you get the picture :))

You can also make your meringue in several ways, just with sugar & eggwhites, or add vanilla, or vinegar or hot sugar syrup.  You can even make variations of this famous pie by folding crushed pineapple & coconut through the lemon mixture, or passionfruit pulp, almost like a frangipani tart.


We also make lime curd, instead of lemon, or a combination of both, depending on the citrus availability in the garden. And we always have some of this in the fridge or freezer….that way we can make, almost instantly, mini lemon tarts on demand, with or without the meringue top.

TIP…Whichever way you choose to make yours, both the crust & the filling can be made the day before needed, & if using hard meringues, these can be done ahead too.

Here we will have a tried & true recipe for Lemon Meringue Pie, as well as an instant version!


TIP…For that, you just need the lemon curd (recipe below) made ready in the fridge, pile it into your favourite pre-cooked pastry shell, & pop a mini meringue on top…voila!



250g. crushed biscuits & 125g.melted butter, combined & pressed into pie tin


250g. p flour, about 2¾ cups (we use g/f), & 125g. cold butter, ¼ cup icing sugar, pinch salt, zest of lemon.

  • Process until it resembles breadcrumbs
  • Add 1 egg yolk & 1 tblspn. lemon juice.
  • Process briefly again until it begins to form into a ball, add 1 tspn. cold water at a time if more moisture is needed to combine.
  • Knead briefly, then flatten & wrap in plastic, stick in freezer while preparing filling.


Lemon Curd…

6 eggs, ¾ cup castor sugar, 125g.butter, ½ cup lemon juice, 3 tspns. grated rind.

  • Mix all together over hot water until thick lines develop, stirring more consistently as it begins to thicken.

You can add extra yolks left over from meringue as well…taste & adjust as preferred. You can also fold in a tin of condensed milk if desired.



4-5 eggwhites, then double the same amount of castor sugar, ie. 4-5 heaped tblspns. sugar x 2.

TIP…The thing to remember for meringue is…2 heaped tblspns. sugar for every eggwhite.

  • So beat eggwhites, then gradually add small amounts of sugar until gone, gorgeous, silky & smooth.
  • Pile cold lemon mixture into case leaving a rough texture on top for meringue to stick to, add meringue, & bake another  5-10 mins. in mod. oven (180*)until lightly brown tips appear.
  • Roll out pastry & push into pie dish, prick generously & bake 10-15 mins. in hot oven (210*)until lightly brown. Allow to cool.

TIP…If you use a knife dipped in water, that will ensure a nice, clean cut when serving. And fresh strawberries compliment your pie exquisitely, both in flavour & in colour….bon appetite!

  1. Oh my goodness! Lemon Meringue Pie is my favorite pie. I love your ideas on making mini versions of them. But I’m afraid it’s going to take a little translating for me to make sure I get all the directions right in my American kitchen!! I used to make pies for a couple of cafes, so I’m always on the lookout for good tips and recipes. I’ll try my hand at these and maybe post the results on my blog sometime. Love your blog – I’ll be doing more reading here!

    • Ohh Eula, can’t wait to hear about the results of your pie making! Looking forward to it as much as you are looking forward to tasting them I bet :)) And thankyou also for your awesome feedback :)) cheers Roni xx

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