Quick lemon meringue pie

(57 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Quick lemon meringue pie
Quick lemon meringue pie
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This quick lemon meringue pie is the perfect cheat's recipe that takes only 30 mins to prepare. This delicious sweet pie serves 6 people and is a speedy option when it comes to making a classic spring dessert. This recipe uses only 4 ingredients; readymade shortcrust pastry, lemon curd, eggs and sugar to make the meringue - it's so simple. This easy lemon meringue pie is a real family favourite and perfect for serving up with fresh cream after a hearty Sunday roast. This pie is best made and eaten on the same day but if you have any leftovers, pop into an airtight container and store in the fridge for up to 2 days.


  • 1 packet of ready-made shortcrust pastry
  • 8 tbsp of lemon curd, from a jar

For the meringue:

  • 6 eggs
  • 300g caster sugar

For an extra cheat, bake the pastry case and filling for 45 mins and then crumble 4 ready made meringue nests on top of the lemon curd.


  1. Preheat the oven to 190C, gas 5 and grease a 22cm tin.
  2. Roll out the pastry to generously fit the tin. Line the tin with the pastry.
  3. Spoon the lemon curd into the pastry lined tin and spread evenly to the edges.
  4. For the meringue, whisk the egg whites in a large bowl until they form stiff peaks (this means you can hold the bowl upside down above your head and it will not fall out). Whisk in the caster sugar, a spoonful at a time.
  5. Spoon the meringue mixture on top of the lemon curd.
  6. Bake the pie for about 45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
  7. Serve warm or cold in slices.

Your rating

Average rating

  • 3
(57 ratings)

Your comments


Wanted a quick dessert,and this was it, absolutely great. :-)

comments powered by Disqus

FREE Newsletter