• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes » Baking » Pastry

Lemon Meringue Pie

Published: Jun 27, 2011 · Modified: Dec 10, 2021 by Emma · This post may contain affiliate links · Leave a Comment

  • Facebook
  • X
  • LinkedIn
  • Email

Today I'm sharing a simple recipe for lemon meringue pie. I had some shortcrust pastry left over from a quiche I had made a few days ago and was trying to think of something interesting to do with it. I hate throwing scraps away so I wanted to turn some raggedy bits of shortcrust into something special.

I knew I wanted to do a sweet but had to consider what I had in the house! I had some chocolate, but no cream and only two slightly ageing eggs which meant that my options were somewhat limited, but I soon settled on Lemon Meringue pie! These are extremely simple to do and the quantities in this Lemon Meringue Pie recipe can easily be adjusted depending on the number of guests to dinner. The ingredients are also surprisingly cheap!

The recipe

Lemon Meringue Pie

Lemon Meringue Pie is a classic British dessert. Find out how to make it at Supper in the Suburbs.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine British
Servings 4 portions
Calories 349.4 kcal

Ingredients
 
 

For the pie crust

  • 150 g shortcrust Pastry

For the lemon curd

  • 1 egg
  • 1 lemon zest and juice
  • 115 g caster sugar
  • 25 g butter

For the meringue

  • 50 g caster sugar
  • 1 egg white

Instructions
 

  • Roll the pastry out until half a centimetre thick, and line muffin tins.
  • Blind bake in the oven for 8-10mins at gas mark 6 (leave the oven on while doing the next stage to ensure it is pre-heated).
  • The lemon curd can easily be done in the microwave.
  • Put all of the ingredients in a microwavable bowl (but do strain the egg first!), and zap for 1min.
  • Give it all a good stir to ensure there are no lumps and zap again for a further 1min.
  • Keep doing this until you feel the mixture thicken (note: we are not expecting it to get really thick at this stage, this will happen when it cools!)
  • Allow the mix to cook while whipping up the meringue – first using an electric whisk, whisk your egg white until it forms stiff peaks (in other words you can hold it over your head!)
  • Then slowly add the caster sugar (I recommend on tablespoon at a time!) Once it has gone thick and glossy it is ready!
  • Pour the cooled curd into the pastry cases.
  • Then top with the meringue.
  • Bake in the oven at gas mark 6 for 10mins (or until the meringue begins to go golden.)

Nutrition

Calories: 349.4kcalCarbohydrates: 63.63gProtein: 5.26gFat: 8.51gSaturated Fat: 4.17gTrans Fat: 0.21gCholesterol: 54.36mgSodium: 254.41mgPotassium: 93.91mgFiber: 1.47gSugar: 42.09gVitamin A: 221.53IUVitamin C: 14.31mgCalcium: 19.33mgIron: 1.57mg
Keyword lemon, meringe, Pastry
Tried this recipe?Let us know how it was!

These can be served hot straight out of the oven, or be left to cool!

Enjoy!

More Pastry

  • A baked Vegan Spiral Spanakopita on a plate on top of green and white napkins on a white marble counter top
    Vegan Spiral Spanakopita
  • A Vegan Grilled Vegetable Mille-Feuille topped with micro herbs, on a plate with an orange napkin
    Vegan Grilled Vegetable Mille-Feuille
  • A Vegan Mille-Feuille on a white plate with a pale blue napkin
    Vegan Mille-Feuille
  • Vegan Gingerbread and Cranberry Tart
    Vegan Gingerbread and Cranberry Tart

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required