Mini lemon and lime meringue pies

(5 ratings)

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Lemon and lime meringue pies
Lemon and lime meringue pies
  • Makes: 6

  • Prep time:

    (plus 15 mins chilling)
  • Cooking time:

  • Total time:

    (plus 15 mins chilling)
  • Skill level: Bit of effort

  • Costs: Cheap as chips

These mini lemon and lime meringue pies give a classic lemon meringue pie a citrusy twist. Light, fluffy meringue tops sweet, zesty lemon and lime curd in these gorgeous little individual pies. Have them for dessert, or as an afternoon treat with a cuppa. These mini pies are so easy to make and taste delicious too. This recipe makes 6 mini pies and will take around 50 mins to prepare and bake, plus 15 mins chilling time. One of these delicious tarts works out at 548 calories per serving. These bakes can be stored in an airtight container in the fridge for up to 2 days. We'd recommend eating them on the day they're made though.


  • 375g (13oz) sweet shortcrust pastry (we used Jus-Rol)
  • 125g (4oz) golden caster sugar
  • Finely grated zest of 3 limes
  • Finely grated zest of 2 lemons
  • 4tbsp lime juice
  • 4tbsp lemon juice
  • Green liquid food colouring, optional
  • 142ml pot double cream
  • 4tbsp thickening granules
  • 3 yolks from medium eggs
For the meringue:
  • 3 whites from medium eggs
  • 175g (6oz) golden caster sugar
  • 6 x 10cm (4in) fluted tartlet tins, base lined with baking parchment
  • Greaseproof paper and baking beans

To save time, use old paper muffin cases to line the pastry cases for baking blind.


  1. Set the oven to 190C/Gas Mark 5. Put a baking sheet in the oven to heat up.
  2. Roll out the pastry fairly thinly, cut into 6 and use to line the tartlet tins. Press the pastry into the fluted sides of the tins and trim the top edges. Prick the base a couple of times and chill them for 15 mins.
  3. Put the sugar, lime and lemon zest and juice and a drop of green colouring, if using, into a large jug. Stir in the cream and thickening granules. Microwave on Medium for 3 mins, until thickened and smooth. Stir in the egg yolks.
  4. Line the pastry cases with greaseproof paper and baking beans and bake blind on the hot baking sheet for 8 mins. Remove paper and beans and cook for 2 more mins.
  5. Reduce the oven temperature to 180C/Gas Mark 4. Pour the lemon and-lime mixture into the pastry cases.
  6. Meanwhile, make  meringue by whisking the egg whites to stiff-peak stage. Gradually whisk in the sugar, 1tbsp at a time, until its all used and the meringue is smooth and glossy.
  7. Pipe or spoon the meringue on top of tarts and bake for 15 mins, until meringue is just firm.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 548(kcal)
  • Fat 27.0g
  • Saturates 12.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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