Lemon Meringue Pie

Keeping a pack of Egg White Powder in the store cupboard for meringues saves you having a surplus of egg yolks to use up.

8 servings

Medium 40 Minutes

Striking the ideal balance between zesty and sweet, lemon meringue pie is a real crowd-pleaser and super easy to create at just a moment’s notice! Our lush lemon meringue pie recipe is a guaranteed show-stopper and the perfect sweet treat for dinner parties with friends and family. Made up of a delicious pastry base filled with creamy custard flavoured with a double dose of lemon, it’s then topped with soft peaks of homemade golden meringue. Lemon meringue pie is a classic dessert for any occasion and can be whipped up in just 40 minutes! To ensure you can bake our easy lemon meringue pie recipe as soon as you get a craving, keep a packet of egg white powder stashed away in your kitchen cupboard.



For the recipe  Lemon Meringue Pie

For the Pastry:

175 g Plain Flour
25 g Caster Sugar
75 g Unsalted butter (cut into small cubes)
1 Egg Yolk

For the Filling:

4 Medium Eggs
250 g Caster Sugar
100 g Unsalted butter
4 Lemon Zest
4 Lemon Juice

For the Meringue:

4 Dr. Oetker Free Range Egg White Powder Sachets (or 4 egg whites)
150 g Caster Sugar




For the Pastry

Sift the flour into a bowl. Add the butter and rub into the flour until well blended and the mixture resembles fresh breadcrumbs. Stir in caster sugar.


Add the egg yolk and mix in. Bring together with your hands, pressing the ingredients together to make a ball. Turn on to the work surface and knead gently until smooth and well combined.


Preheat the oven to 200°C/400°F/Gas Mark 6. Thinly roll out the pastry on a lightly floured surface and use to line a 23cm (9inch) round, loose base tart tin, trimming off the excess around the edges. Line with greaseproof paper and fill with baking beans (or use dried beans reserved for the purpose).


Bake blind for 20 minutes. Remove the beans and paper and bake the pastry for a further 5 minutes.


For the Filling

Beat the eggs with 100ml water and pour into a saucepan. Add the sugar, lemon zest, lemon juice and butter. Heat gently, stirring, until the butter has melted and the sugar dissolved. Strain through a sieve into the pastry case and carefully transfer to the oven. Bake for about 20 minutes until the filling is lightly set. 


For the Meringue

Make up the Egg White Powder following the instructions on pack. Beat with a hand held electric whisk until softly peaking. Gradually beat in the sugar, a tablespoonful at a time, beating well between each addition until the meringue is thick and glossy.


Spread the meringue over the lemon filling, peaking it lightly with a palette knife. Return to the oven for a few minutes until the meringue peaks are golden. Watch very closely as the meringue with brown very quickly. Leave to cool before serving.

Nutritional Information for the recipe Lemon Meringue Pie

Per Serving Per 100 g / ml
Energy 2135 kJ
510 kcal
1461 kJ
349 kcal
Fat 21.48 g 14.71 g
Carbohydrate 69.78 g 47.80 g
Protein 8.22 g 5.63 g
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