What’s better than one big lemon meringue pie? Lots of individual ones of course! Each buttery
pastry shell filled with the zesty curd and topped with pillowy meringue reminds us why this
dessert is such a cult classic.
The bright yellow curd filling reminds us that Summer has finally arrived. They’re deceiving light
and the perfect finish to any al fresco BBQ or lunch. Dare I say it, they’re so good you’ll definitely
Individual Lemon meringue pies
125g caster sugar
1 medium egg
250g plain flour
3 medium eggs
150g caster sugar
175ml lemon juice
150g soft butter
4 medium free range egg whites
120g caster sugar
100g icing sugar
pinch cream of tartar
For the Lemon curd, place the eggs, caster sugar and lemon juice into a heatproof bowl and
Place this bowl over a pot of gently simmering water and whisk until the mixture thickens
up. This can take up to 10 minutes.
Once the mixture is nice and thick, remove from the heat and with a hand blender, add the
butter and blitz until smooth.
Place a layer of cling film directly on top to stop a skin forming and pop in the fridge for a
minimum of 4 hours (preferably overnight)
To make the sweet pastry, in a mixing bowl, cream the room temperature butter and sugar
together until light and creamy.
To this add the egg and vanilla, mix.
Finally add in the flour and mix until a soft dough is reached.
Wrap & chill the pastry for 30 minutes.
Once rested, grab a 12 pan deep cupcake /muffin tin and grease and flour all 12.
On a floured work surface, roll out the pastry and cut out 12 x 14cm discs. You may need to
reroll the trimmings to get all discs of pastry.
Line each muffin tin and pop back into the fridge to rest for 20 minutes.
Preheat your oven to 180C / 160C fan / 350F / Gas 4.
Line the individual pastry cases with parchment paper and baking beans and blind bake for
10-12 minutes, remove the beans and return to the oven for a further 8-10 minutes until
lightly golden brown all over.
Remove and allow to cool.
For the meringue, place the egg whites in a clean dry bowl and whisk until soft and frothy
(soft peak), add the cream of tartar and gradually add the caster sugar. Keep mixing until
To this add the icing sugar and cornflour and continue to whisk until thick and glossy.
Place the meringue into a piping bag fitted with a large round nozzle.
Spoon some cooled curd into the base of the tart shells and pipe the meringue on top.
You can use a blow torch to colour the outside of the meringue or alternatively place in a
hot oven set at 200C for a few seconds to colour.
Tuck in & enjoy.
Top Tip: If you fancy mixing it up, make a delicious lime curd instead of lemon, it will have all ur