Lemon meringue pie

Find traditional recipes for the well-loved lemon meringue pie, as well as modern twists on the classic. We also have recipes and tips for never-fail meringue topping.

10 recipes



Dish type


16 reviews

If you use a ready made pastry case, this is a simple recipe to follow. The only problem is - the finished pie looks too good to eat!

Recipe by: Emilie S

9 reviews

Some people find it hard to make a good meringue - this recipe is for those who've yet to find success. Trust me, you will with this recipe!

Recipe by: Carol

7 reviews

A brilliant lemon meringue pie.

Recipe by: Rhonda

6 reviews

A modern twist on the well-loved lemon meringue pie, this recipe uses lime and orange as well as lemon in the creamy filling for an exciting citrus flavour. Instead of shortcrust pastry, the case is made with crushed biscuit crumbs held together with egg white, rather than melted butter, to reduce the fat content.

Recipe by: Norma MacMillan

4 reviews

This classic lemon meringue pie is a tried and tested favourite in our household and has been enjoyed at many parties.

Recipe by: CaryC

2 reviews

This meringue is wonderful. It doesn't flatten and has a gorgeous vanilla flavour.

Recipe by: SAUNDRA

1 review

This is an old recipe that I've tweaked to be gluten free. I use an oval serving dish that is 34cm x 20cm at its widest points of the oval so obviously the amount of biscuits that you use for the base are entirely to your own liking so tweak accordingly.

Recipe by: stephgh

No reviews

If you like lemon cake and lemon meringue pie, you will love this recipe. Lemon sponge cake is layered with lemon pie filling, then topped with meringue and baked.

Recipe by: Lisa

No reviews

Who doesn't love lemon meringue pie? In order to make it a bit lighter I make the pastry with olive oil instead of butter. It's so much easier and healthier than the classic shortcrust.

Recipe by: lacucinadinadia

No reviews

This lemon meringue pie has been in our family for years and never gives us any surprises. Perfect for any special occasion or as a crescendo to an elegant dinner party.

Recipe by: Janet

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