Lemon and lime meringue pies Recipe

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35 min


15 min

Nutrition per portion

Calories 548 kCal 27%
Fat 27gg 39%
  -  Saturates 12gg 60%

These mini lemon and lime meringue pies give the classic lemon meringue pie a citrusy twist. This recipe is quick and easy to make, leaving you with light, fluffy meringue tops sweet, zesty lemon and gorgeous lime curd in just 50 minutes.


  • 350g (12oz) sweet shortcrust pastry
  • 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 medium egg yolks
  • 3 medium egg whites
  • 175g (6oz) golden caster sugar
  • 6 x 10cm (4in) individual tartlet tins, greased and floured


  • 1 Set the oven to 190°C or Gas Mark 5. Put a baking sheet in the oven to heat up. Roll out the pastry fairly thinly, cut into 6 and line the tartlet tins. Press the pastry into the fluted sides and trim the top edges. Prick the bases with a fork. Chill them for 15 mins.

    2 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.

    3 Line the pastry cases with greaseproof paper and baking beans. Bake blind on the hot sheet for 8 mins. Remove paper and beans and cook for 2 more mins.

    4 Reduce the oven temperature to 180°C or Gas Mark 4. Pour the lemon and lime mixture into the pastry cases.

    5 Meanwhile, whisk the egg whites to stiff-peak stage. Gradually whisk in the sugar, 1tbsp at a time, until it’s all used and the meringue is smooth and glossy.

    6 Pipe or spoon the meringue on top of the pies and cook for 15 mins, until the meringue is just firm.

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