Lemon Meringue Recipe

Name: Lemon Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup Tap Water; 1/2 cup fresh lemon juice; 1/3 cup Cornstarch; 1/4 ml salt; 3 tbsp Butter; 5 Egg yolks; 1/4 tsp Cream of tartar; 1/4 tsp Vanilla Essence; 1 packages Tennis Biscuits; 50 ml White Sugar; 4 tbsp Butter; 5 Egg whites

Servings: persons

1 1/2 cup Tap Water
1/2 cup fresh lemon juice
1/3 cup Cornstarch
1/4 ml salt
3 tbsp Butter
5 Egg yolks
1/4 tsp Cream of tartar
1/4 tsp Vanilla Essence
1 packages Tennis Biscuits
50 ml White Sugar
4 tbsp Butter
5 Egg whites

1
Crush tennis biscuits until they are fine.
2
Add 4 tablespoons of butter and mix until bonded together.
3
Place the mix in a pie tray and press it all down until leveled.
4
Put it in your 180 heated oven for about 15 minutes.
5
Pour tap water into a pot, add fresh lemon juice, Butter, Salt and Cornstarch.
6
Separate eggyolks, set aside the egg white and beat eggyolks until thick.
7
Pour them into the water solution and boil at medium temp.
8
Keep starring until the mixture is thick.
9
Do not leave the port unattended, cornstarch will sink down and form crust at the bottom of the pot, so keep starring.
10
Once you are happy with the thickness of the mixture, remove it from the stove and pour it over the pie base
11
Beat your eggwhite until thick foam is developed, gradually add suger while beating and then add vanilla essence and continue to beat.
12
Once a thick white foam is formed, scoop it over to your meringue and spread it evenly.
13
Bake it for 20 minutes or until the foam is golden brown.
14
Enjoy!

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cup Tap Water, 1/2 cup fresh lemon juice, 1/3 cup Cornstarch, 1/4 ml salt, and more.

Yes, Lemon Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Meringue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions