Individual Lemon Meringue Pies

Why not try this delicious dessert?


  • 330 g (12oz) plain flour, plus extra for dusting
  • pinch of salt
  • 3 tblsp caster sugar
  • 175 g (6oz) cold butter, cut into small pieces, plus extra for greasing
  • for the lemon filling:
  • 300 g (11oz) caster sugar
  • 100 g (3½ oz) cornflour
  • 120 ml (4½ fl oz) lemon juice (2-3 lemons)
  • 4 large egg yolks
  • a pinch of salt
  • freshly grated zest of 2 lemons
  • 60 g (2½ oz) butter
  • for the meringue:
  • 250 g (9oz) icing sugar, sifted
  • 4 large egg whites

  • 1 piping bag fitted with a 1cm nozzle
  • 2 12-hole muffin trays


  1. To make the pastry, sift the flour and salt into a large bowl.
  2. Add the caster sugar and combine then add the butter and using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs.
  3. Add 4-6 tablespoons of water, a tablespoon at a time, until the dough comes together to form a ball.
  4. Wrap the dough in cling film and place it in the fridge to rest for at least 15 minutes.
  5. While the dough is resting, make the filling.
  6. Place the sugar, cornflour and 450ml (16fl oz) of water in a large saucepan and stir until you have a smooth mixture.
  7. Stir in the lemon juice, egg yolks and salt.
  8. Bring to the boil and keep stirring while the mixture boils, for 10-12 minutes.
  9. Stir in the lemon zest and butter, allowing the butter to melt, then remove the pan from the heat and allow to cool.
  10. Preheat the oven to 180°C (350°F), gas mark 4 and grease and flour the muffin trays.
  11. Roll out the pastry on a lightly floured work surface into a rectangle about 3mm (1/8 in) thick.
  12. Cut 9cm (3½ in) squares out of the pastry and place in the prepared muffin trays.
  13. Pierce the bottoms with a fork and place in the oven for 10 minutes.
  14. Remove from the oven and set aside to cool. Reduce the oven temperature to 170°C (325°F), gas mark 3.
  15. In a stand-alone mixer or using a hand-held electric mixer, whisk the icing sugar and egg whites together on high for 10 minutes until stiff glossy peaks form.
  16. Put the meringue mixture into the piping bag.
  17. Top each pastry case with a little of the lemon filling and cover with a generous Mr Whippy-style swirl of meringue.
  18. Bake on the middle shelf of the oven for 10-15 minutes until the edges are browned.
  19. Remove from the oven and allow to cool before taking a bite.


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