Lemon Meringue

Preparation info

  • Difficulty


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By Brent Savage

Published 2010

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  • 115 ml ( fl oz) lemon juice
  • 50 g ( oz) caster (superfine) sugar
  • 10 g ( oz) powdered egg white (see Note)


Place the lemon juice and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar. Transfer to a metal bowl and chill over ice. Add the powdered egg white and allow to soak for 1 hour.

Preheat the oven to 90°C (194°F). Transfer the mixture to the bowl of an electric mixer and whisk until stiff peaks form. Place in a piping bag fitted with a 1.5 cm ( inch) plain nozzle and pipe teaspoonfuls of meringue onto a baking tray lined with baking paper. Bake for 2–3 hours or until the meringue is crisp.

These can be made 1 day in advance and stored in an airtight container.