Serve up a delectable dessert with this simple recipe for the classic citrus-flavoured pie, topped with baked meringue.


  • 1 shop bought short crust pastry case

  • For the lemon filling

  • 3 eggs

  • 120g golden caster sugar

  • 100mls double cream

  • Zest of 1 lemon

  • I whole lemon

  • For the meringue

  • 2 egg whites

  • 125g caster sugar

  • Pinch of cream of tartar


  • 1.

    To make the lemon filling put the eggs, lemon zest, caster sugar, double cream and the juice of the lemon into a bowl and mix together.

  • 2.

    Pour into the pastry case and bake in the oven at 150°C - 160°C for 25 to 30 minutes until the lemon custard is firm and set. Remove from the oven and cool.

  • 3.

    Meanwhile to make the meringue beat the egg whites until stiff, then add the caster sugar and a pinch of cream of tartar and continue beating until it forms peaks.

  • 4.

    Place the meringue mixture on the top of the cooled tart and bake in the same oven for 15 minutes until it turns golden brown.

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