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Cheat’s Lemon Meringue Pies

A quick and easy version of classic lemon meringue pies using store-bought shortcrust pastry and lemon curd, topped with a fluffy meringue.

  • Total Time: 45 minutes
  • Yield: 6 mini pies 1x

Ingredients

Scale
  • 1 packet of all-butter shortcrust pastry, chilled
  • 1 jar of good-quality lemon curd
  • 3 eggs, separated
  • 150g caster sugar
  • A little flour, for dusting

Instructions

  1. Preheat the oven to 190°C (375°F).
  2. Roll out the shortcrust pastry on a floured surface and cut into rounds to fit mini tart tins.
  3. Line the tins with the pastry rounds and prick the bases with a fork.
  4. Bake the pastry cases blind for 10-12 minutes until golden and cooked through. Remove and cool.
  5. Fill each pastry case with lemon curd.
  6. Whisk the egg whites until soft peaks form, then gradually add the caster sugar and whisk until stiff and glossy.
  7. Spoon or pipe the meringue over the lemon curd, making sure to seal the edges.
  8. Bake in the oven for 10-15 minutes until the meringue is golden and crisp.
  9. Cool before serving.

Notes

Using store-bought pastry and lemon curd makes this recipe quick and accessible. Ensure the meringue is sealed well around the edges to prevent shrinking during baking.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Method: Dessert
  • Cuisine: British

Nutrition

  • Calories: 280
  • Sugar: 25g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg