Lemon and Kiwi Meringue Pie


Serves 4

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Wine PairingServe with Nederburg Winemaster’s Reserve Pinotage.
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Lemon and Kiwi Base:

  • 250ml water
  • 2 kiwis, peeled, rinsed and chopped
  • 60ml granulated sugar
  • 30ml freshly squeezed lemon juice
  • 5ml lemon rind, grated
  • 20ml cornstarch
  • 5ml salted butter, melted
  • 3 egg yolks
  • 2.5ml vanilla extract
  • A pinch of salt


  • 3 egg whites
  • A pinch of cream of tartar
  • 45ml castor sugar
  • 2.5ml vanilla extract


Preheat oven to 180°C. Spray five ramekins with non-stick cooking spray.

Combine the water and kiwi fruit in a measuring jug and blend until smooth using a stick blender.

Transfer the mixture to a small saucepan and add sugar, lemon juice and rind and cook over low heat.

Make a paste with a small amount of water and cornstarch and add to the kiwi mixture. Add butter and continue cooking stirring continuously.

Remove from heat once the mixture thickens. Set aside to cool down to a lukewarm temperature.

Whisk the egg yolks, vanilla extract and salt into the mixture. Return the egg mixture to the stove and cook at a low temperature for a further minute, stirring continuously.  Set aside.

For the meringue: Beat the meringue ingredients together using an electric beater until stiff peaks forms.

Pour the kiwi mixture into sprayed ramekins and top with meringue. Make sure the meringue covers the base.

Bake for 10 to 12 minutes.

Allow the pie to cool down then refrigerate for about 2 hours.

Recipe courtesy of Nederburg.