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Individual lemon meringue pies

Published: Updated:
Prep Time
Serves 8
Serves 8

About the bake

These adorable mini lemon meringues pies are great to serve as dessert for a dinner party and featured in the second series of Baking Mad with Eric Lanlard.

12 ingredients6 steps


    1. Step 1

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

    2. Step 2

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

    3. Step 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.

    4. Step 4

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

    5. Step 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.

    6. Step 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.


    • For the pastry

      • 8Pastry (sweet pastry tartlet cases, 10cm in diameter) 
    • For the filling

      • 1Lime(s) 
      • 2Lemon(s) 
      • 4.25 tbspCornflour 
      • 225mlWater 
      • 185gBillington's Unrefined Golden Caster Sugar 
      • 5Egg yolk(s) (free range) 
      • 2Egg(s) (free range) 
      • 150gButter (unsalted) 
    • For the meringue

      • 5Egg white(s) (free range) 
      • 250gBillington's Unrefined Golden Caster Sugar 
      • 2 tspCornflour 

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