Individual lemon meringue pies - recipe

Individual lemon meringue pies

  • Prepare

  • Serves

  • Skill



For the pastry

  • Pastry sweet pastry tartlet cases, 10cm in diameter

For the filling

For the meringue

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  1. 1

    In a bowl, whisk together the egg yolks, whole eggs, sugar and corn flour until smooth.

    For this step you'll need:

    • 5 Egg yolk(s) (free range)
    • 2 Egg(s) (free range)
    • 250g Unrefined golden caster sugar
    • 2tsp Cornflour
  2. 2

    Finely grate the zest of the lemons and lime and squeeze the juice of the lemons. Mix well and add the water.

    For this step you'll need:

    • 2 Lemon(s)
    • 1 Lime(s)
    • 225ml Water
  3. 3

    Put the bowl over a pan of simmering water and keep stirring until the mixture thickens and coats the back of a spoon. Remove from the heat and add the butter and keep whisking until the butter has melted and the mixture becomes glossy.

    For this step you'll need:

    • 150g Butter (unsalted)
  4. 4

    Fill the tartlet cases to the top with the lemon and lime curd. Chill in the refrigerator to set.

  5. 5

    In the meantime, make the meringue. In a large bowl, add the egg whites and whisk on full speed adding a little sugar at a time until you get a glossy thick meringue. Add the cornflour and continue to whisk for a minute or two.

    For this step you'll need:

    • 5 Egg white(s) (free range)
    • 2tsp Cornflour
  6. 6

    Place the meringue into a piping bag and pipe high peaks onto the set lemon tarts. Gently blow torch the meringues until golden brown. Serve.

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