Lemon Meringue Pie

An old classic, this dairy free Lemon Meringue Pie is truly delicious. The curd tastes just like the butter filled ones we’ve all had in the shops & is perfect for an afternoon treat.

Prep time: 20 minutes
Cook time: 35 minutes
Serves: 4-6 people, makes 4 small or 1 large pie


  • 2 sheets Pampus short crust pastry, defrosted
  • You can make your own however I was short on time so decided to opt for a quick solution.

Lemon Curd

  • 1/2 cup caster sugar
  • 1/4 cup cornflour
  • 1/4 cup & 1 tablespoon lemon juice
  • 1/2 & half a 1/4 cup water
  • 2 teaspoons finely grated lemon rind
  • 2 egg yolks
  • 60g Nuttelex (original or buttery)


  • 2 eggwhites
  •  Pinch of cream of tartar
  •  1/4 cup caster sugar


  1. Preheat oven to 180 degrees celsius.
  2. Line the pie dishes with the pastry then line with baking paper & pastry weights (or rice). Bake in oven for 10 minutes.
  3. Remove the paper & weights & bake for a further  10 – 15 minutes or until just golden. Remove the cases from oven and set aside to cool.
  4. Now onto the lemon curd, combine the sugar and cornflour in a small pot.
  5. Add the lemon juice and water while stirring with a whisk until mixture is smooth.
  6. Place pot over low heat and cook, stirring, for 3-4 minutes or until mixture boils & thickens. Be careful not to stop stirring as the cornflour can easily make this curd lumpy.
  7. Remove from heat. Add the lemon rind, egg yolks and Nuttelex. Continue whisking until the Nuttelex spread is melted & mixture is well combined. Set aside to cool.
  8. Finally for the meringue, using an electric mixer, beat the eggwhites until soft peaks form. Gradually add cream of tartar and sugar. Continue beating until sugar is dissolved.
  9. Now for the construction, spoon the lemon curd into the prepared pastry cases. Pipe the meringue on top (I use a Wilton #190 tip in my piping bag).
  10. Bake pies in the oven for 5 minutes or until meringue is lightly browned. If you’re using a blowtorch, substitute that for the over baking.
  11. Stand pies for a few minutes before serving, if you can wait that long!


  • You don’t want to cook the case too much in the blind baking process as the edges will brown a little more later in the cook with the meringue. If you’re using a blowtorch, cook for the whole time noted.
  • Make sure the bowl you use for the meringue is super clean. Any remnants of oil can stop the meringue for beating properly.
  • This recipe can easily be made gluten free by adjusting the pastry & replacing the cornflour with the gluten free variety. Send me a message if you’d like the adjusted recipe.
  • Original recipe adapted from Taste.com


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