Lime meringue cake

A splash of ice-cold limoncello is the perfect complement to Stephen Terry’s version of this classic dessert. Treat your taste buds to this flavorful and creamy lemon meringue pie with a crispy buttery crust that complements the delicious lemon filling. Topped with a fluffy cloud of perfectly burnt meringue, each bite offers a harmonious blend of sweet and tart flavors. This delicious treat is a true crowd pleaser and ideal for any occasion or celebration. Let yourself be carried away by the irresistible combination of tangy lemons and delicate meringue – a true feast for the senses!


  • 140g unsalted butter
  • 100g powdered sugar
  • 2 large egg yolks, beaten
  • 1 vanilla pod, pulp scraped out
  • Zest 1 lemon
  • 2 tbsp cold milk
  • 250 g flour
  • 6 eggs
  • 140g powdered sugar
  • 4 unwaxed lemons, zest and juice
  • 175 ml double cream
  • 300g powdered sugar
  • 25g liquid glucose
  • 4 egg whites


Cheat version
If you don’t feel like making your own pastry, it’s okay to buy a high-quality, cooked sweet pastry case. This recipe requires a candy thermometer. You could make regular meringue instead, but it won’t provide the same texture and finish as Italian meringue.

Preparation steps

  1. First prepare the dough. Cream the butter, powdered sugar, egg yolks, vanilla and lemon zest either by hand or with a mixer fitted with a paddle attachment.
  2. Add the milk and mix well.
  3. Add the flour and a pinch of salt and rub or beat into a dough.
  4. Form into a thick disk and chill for at least 30 minutes or overnight.
  5. In the meantime, prepare the lemon filling.
  6. Whisk together the eggs and sugar, then add the zest and juice and stir in the cream.
  7. Cover and set aside.
  8. Preheat the oven to 180°C/160°C fan/gas 4.
  9. Roll out the dough slightly thicker than a £1 coin and line a 23cm tart tin with it.
  10. Leave the excess dough on the edges as this can be trimmed off after the cake is baked.
  11. Line the tart base with baking paper, fill with baking beans and bake for 20 minutes.
  12. Remove the baking beans, reduce the heat to 160°C/140°C fan/gas mark 3 and cook for a further 20 minutes.
  13. Remove from oven and allow to cool.
  14. Use a serrated knife to trim any excess dough from the edge of the pie.
  15. Pour the lemon mixture into the tart base.
  16. This can be easier if the tart pan is in the open oven and you don’t have to move it when it’s filled with the mixture.
  17. Set the oven to 140°C/120°C fan/gas 1 and cook for 30-35 minutes, until set and slightly wobbly in the centre.
  18. Remove and let cool to room temperature.
  19. To make the meringue, place the sugar, 65ml water and the glucose in a heavy-bottomed saucepan and stir over medium heat to dissolve the sugar.
  20. Once dissolved, bring to a boil, keeping an eye on the temperature with a candy thermometer.
  21. Using a pastry brush dipped in cold water, brush the inside of the pan just above the level of the sugar syrup to prevent the sugar from crystallizing.
  22. Place the egg whites in a mixer fitted with the whisk attachment. When the syrup temperature reaches 110°C, turn on the mixer and whisk the egg whites.
  23. When the temperature reaches 118°C (soft ball – this will be indicated on the candy thermometer), pour the sugar syrup evenly in a thin stream into the now stiff egg whites and continue beating for 20 minutes until completely cool.
  24. Pour into a piping bag fitted with a medium star tip.
  25. Because it is cooked, this meringue can be made in advance.
  26. You can even prepare it the day before.
  27. You can pipe the meringue onto the cake as a whole or in individual portions and then frost it with a blowtorch.
  28. It may be easier and cleaner to cut the slices before piping them with meringue.
  29. They can still be served in tart form on a serving platter, with an ice-cold drink if desired.

Nutritional Information

718 33g 18g 99g 74g 1g 12g 0.31g

Equipment and tools

To make a lemon meringue pie, you will need the following equipment and tools:

  • Medium mixing bowl
  • Whisk or electric mixer
  • Sieve
  • rolling pin
  • 9 inch cake pan
  • Candy thermometer
  • Baking paper or parchment

Allergen information

This Lemon Meringue Cake recipe contains the following allergens:

  • Eggs
  • Dairy products (butter, cream)
  • Gluten (flour)

Before preparing or serving the recipe, please ensure that none of these allergens pose a risk to you or your guests.

Storage and leftovers

If you have leftovers or want to make the cake ahead of time, here are some storage tips:

  • Lemon Meringue Cake can be stored in the refrigerator for up to 3 days.
  • Store the cake in an airtight container or cover tightly with plastic wrap to prevent it from drying out.
  • Due to the delicate nature of the meringue topping, it is best to consume the cake within the first few days for the best texture and flavor.

Enjoy your lemon meringue pie while it’s fresh!

The Health Benefits of Lemon Meringue Cake

The Health Benefits of Lemon Meringue Cake


Lemon Meringue Pie is a classic dessert that combines a buttery pastry crust, a tangy lemon filling, and a fluffy meringue topping. Although this dessert is known for its delicious taste, it also offers several health benefits when consumed in moderation.

Rich in vitamin C

Lemon meringue pie gets its refreshing taste from the addition of lemon juice and zest, both of which are abundant sources of vitamin C. Vitamin C is important for strengthening the immune system, supporting collagen production and protecting the body from oxidative stress.

Promotes digestion

The natural acidity of lemons stimulates the production of digestive juices, which can contribute to better digestion. Consuming lemon meringue cake in moderation can help relieve digestive symptoms such as bloating and heartburn.

Source of antioxidants

Lemons are full of antioxidants that help fight the harmful effects of free radicals in the body. These antioxidants may help reduce the risk of chronic diseases such as heart disease and certain types of cancer.

Promotes skin health

Vitamin C found in lemons is essential for collagen production, a protein that supports skin structure and elasticity. Incorporating lemon meringue cake into your diet can contribute to healthier and more youthful-looking skin.

Energy boost

The combination of eggs and sugar in the lemon meringue pie provides a quick energy boost. This can be particularly beneficial for people who need a pick-me-up on a busy day or before physical activity.


Although lemon meringue pie offers certain health benefits, it is important to remember that it should be consumed in moderation as part of a balanced diet. Excessive intake of sugar and saturated fats can have negative effects on overall health. Additionally, those with special dietary restrictions or health conditions should consult a doctor before indulging in this dessert.

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