For a new zeesty take on a lemon meringe pie - try this recipe! Note, the rich chocolate pastry is rich and needs to be handled carefully.


  • For the pastry

  • 175g plain flour

  • 50g cocoa

  • 50g icing sugar

  • 150g butter, chilled and diced

  • 1 egg yolk

  • Chilled water

  • For the filling

  • 3 large oranges

  • 1 pink grapefruit

  • 75g cornflour

  • 4 egg yolks

  • For the meringue topping

  • 5 egg whites (left from pastry and filling)

  • 225g caster sugar

  • ½ tsp cream of tartar

  • 100g hazelnuts, toasted and lightly crushed/broken up


  • 1.

    First make the pastry case. Preheat the oven to 190C. Either whiz the flour, cocoa, icing sugar and butter in a food processor or rub in by hand until the mixture is resembling fine breadcrumbs then add the egg yolk and a pinch of salt. You might find that the mixture already clumps together – if so, you will not need to add any water. If it still seems a bit dry when you squeeze some between your fingers, add up a tablespoon of water. Form into a ball, wrap in cling film and chill for at least half an hour.

  • 2.

    To make the filling, zest 1 of the oranges and the grapefruit. Put in a bowl, then add all the juice from the oranges and grapefruit, along with the cornflour. Whisk the cornflour into the juice until you have a very thin paste. Bring 500ml freshly boiled water back to the boil in a saucepan, then whisk in the citrus and cornflour mixture. Stir over a medium heat until it has the consistency of a thick custard. Remove from the heat. Beat the egg yolks and sugar together, then add this to the custard. Stir to combine, then cover with clingfilm, making sure the clingfilm touches the custard to stop a skin forming, then chill.

  • 3.

    Roll out the pastry and use to line a 23-24cm tart case. Prick all over with a fork, then line with baking parchment and fill with baking beans. Bake in the preheated oven for 15 minutes, then remove the beans and bake for a further 5 minutes. Reduce the oven temperature to 180C.

  • 4.

    When the filling is completely chilled, scrape it into the pastry case. Whisk the egg whites until they are just starting to form stiff peaks, then continue to whisk, adding the sugar a tablespoon at a time. When it is stiff and glossy, add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling.

  • 5.

    Bake in the oven for around 20 minutes until the meringue is a dappled golden brown. Cool before eating.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 317kj
  • Fat Total 15g
  • Saturated Fat 6g
  • Protein 5g
  • Carbohydrate 43g
  • Sugar 24g
  • Sodium 20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings