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


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

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