Five ingredient lemon meringue pies 34



View Profile

These little lemon meringue pies are the perfect finish to a dinner feast. They’ve got a buttery, crisp crust and a creamy, tangy curd – all topped off with a yummy meringue.


Serves 6 

  • 6 frozen Pampas sweet tart cases
  • 160ml (2/3 cup) sweetened condensed milk
  • 2 tablespoons fresh lemon juice
  • 2 egg whites
  • 70g (1/3 cup) caster sugar


  1. Preheat oven to 200 degrees C. Place tart cases on a baking tray and bake for 10 minutes or until brown.
  2. Combine the condense milk and lemon juice in a bowl.
  3. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Then add the sugar, continue beating until the sugar dissolves.
  4. Spoon the mixture evenly among the tart cases.

If you are interested in making your own tart cases, here’s a great recipe to try:

Crust Ingredients

  • 6 tablespoons unsalted butter at room temperature
  • 3 tablespoons sugar
  • 1 large egg yolk
  • Pinch of salt
  • 3/4 cup all-purpose flour
  • 1 teaspoon sour cream or yoghurt


  1. Beat the butter in a medium bowl with an electric mixer until smooth. Add the sugar and salt and continue to beat until evenly combined, then beat in the egg yolk.
  2. Add half of the flour, beating until just crumbly. Add the remaining flour and then the sour cream or yoghurt; beat until dough is evenly moistened. Then turn dough onto a lightly floured work surface and knead to bring it together.
  3. Roll dough between two floured sheets of waxed paper into a circle (1/2cm thick) with a rolling pin and refrigerate for one hour.
  4. Cut out 6 rounds using an inverted bowl and place in muffin tins. Use your fingers and press the corners about halfway up the sides for a snug fit. Freeze dough in muffin tin for about 30 minutes.
  5. Preheat oven to 160 degree C. Spray the outside of 6 standard muffin lines with cooking spray and place in the crusts; fill with pie weights. Bake crust until brown, approximately 25 to 30 minutes. Remove and let cool for about 1 minutes, then remove the muffin lines and pie weights. Return pan to oven and continue to bake until crusts are cooked through about 15 to 20 more minutes. Let cool before carefully removing crusts from the tin.

Tell us: are you a lemon meringue pie fan? Will you give this recipe a try?

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Most certainly will, have frozen lemon juice cubes in my freezer,from my miniature lemon tree, 11 lemons this year. Looks delicious.

  2. Would be good if recipe was complete …….. Do you cook lemon curd and meringue. Does t say ………

    3 REPLY
  3. Whilst on food:
    Looking forward to the retrospective of late designer Les Mason, considered the founding father of graphic design in Australia, which opens on 6 November at The Ian Potter Centre: NGV Australia.

    Les Mason’s famous designs include the first yellow and black Solo drink can and his quirky, vivid covers of The Epicurean, the first Australian magazine devoted entirely to food and wine. Epicurean had a considerable influence on later food and wine writing. It was published from May 1966 to 1993. Mason began designing The Epicurean magazine in 1966 and the beginning of this period was the most formative and productive in his career. The highly acclaimed magazine won awards around the world, influencing young chefs, such as Stephanie Alexander, and designers in equal measure and many of these influential cover designs will be on display.

    About 5 years ago Warren Taylor of the Narrows Gallery in Flinders Lane hosted a successful exhibition of Mason’s Epicurean front covers dating from 1966 to 1979 which sadly I missed, however I subsequently managed to acquire the catalogue (thanks Warren).

    Highly recommend this NGV Retrospective which runs from 6 November 2015 to 21st February 2016.

Leave a Reply

Your email address will not be published. Required fields are marked *