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Lemon Meringue Tarts
  • Prep
    1 hour
  • Total
    2 hours
  • Serving
    Serves 8-10

Lemon Meringue Tarts


1 1/3 cups plain flour
100g Unsalted Butter, chilled and diced
1 tbsp icing sugar
1 egg yolk
1 tbsp cold water
2 tbsp cornflour
1/2 cup caster sugar
zest of two large lemons, finely grated
125ml lemon juice, freshly squeezed
strained juice of 1 orange, made up to 200ml with water
100g Unsalted Butter, diced
3 egg yolks and 1 whole egg
4 egg whites, room temperature
1 cup caster sugar


For the Pastry

Preheat oven to 180°C and line a 23cm loose base, fluted tart tin. Pulse the flour, butter, icing sugar, egg yolk and cold water in a food processor until the mix starts to bind.

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For the Lemon Filling

For lemon filling - While the pastry bakes, prepare filling; mix together cornflour, sugar and lemon zest in a medium saucepan. Stir in the lemon juice and orange juice mixture gradually. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture starts to bubble, remove from heat and beat in the butter until melted.

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To Finish

Pour the lemon filling into the pastry case. Top with spoonfuls of meringue. Return to oven at 160°C for 20 minutes until the meringue is slightly coloured. Allow to cool in tin for 30 minutes, remove and allow to set for 1 hour before slicing.

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