Lemon Meringue Tart


Serves 8

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  • 1 roll of short crust pastry
  • 230 g of castor sugar
  • 250 ml milk
  • 30 g of maize flour
  • 125 ml milk, extra
  • 85 g butter cubed
  • Juice of 4 lemons
  • 2 tbsp. lemon zest
  • 6 egg yolks
  • 4 egg whites
  • 250 g of castor sugar


Preheat oven to 180°C.

Butter the pie plate. Roll out the pastry carefully into the Le Creuset Fluted Flan dish, pressing well on the edges. Prick with a fork. line with grease paper and Cover the baking beads or rice and blind.

Bake for 20 minutes, then remove the baking beads and cool.

Mix the sugar and milk in a saucepan and warm it over medium heat. Add the cornstarch and bring to a boil. Reduce heat to low. Add butter and stir until melted.

Add lemon juice, zest and egg yolks and boil, stirring constantly until the mixture thickens.

Pour the mixture over the pastry and let it stand for at least 2 hours in the refrigerator.

Beat the egg whites and add the sugar gradually until the mixture is thick and shiny.

Pour the meringue over the pie and place under a hot grill until the meringue is just browned.