Mini Lemon Meringues


  • Base

  • Filling

  • Topping


These mini drops of lemon are the perfect nibbles to accompany your evening cup of tea or to surprise your family and friends with your baking skills.

Meeting everyone’s tastes, this recipe for creamy and soft meringues will be everyone’s showstopper.




Preheat oven on CONVECTION 210 C with the wire rack in the lower position. Rub butter into flour until it resembles breadcrumbs. Stir in sugar and lemon zest.


Add egg and enough water (if necessary) so that when the mixture is lightly kneaded it forms a firm, smooth dough.


Roll pastry out to 5mm thick and cut out circles with a 68mm cutter. Place rounds into the greased mini muffin tin. Prick bases with a folk and bake blind for 10 mins. (You can use mini muffin cases to hold the beans when baking blind.) After 10 mins remove the beans and bake for a further 6 mins, or until golden.


Place corn flour, water, lemon juice and zest into a jug. Place on base of oven and heat on HIGH MICROWAVE for 1 min or until smooth, glossy and thickened.


Add the sugar. Cool slightly. Add the egg yolk. Mix well. Use a teaspoon to place lemon mixture into pastry cases.


Preheat oven on CONVECTION 150 C. Whisk egg until stiff. Add sugar gradually, whisking afte12r each addition.


Pipe meringue onto lemon filling and place in oven. Cook on CONVECTION 150 C for 20 mins.


Mini Lemon Meringues

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Adjust Servings:
100 g Plain Flour
50 g Butter
1 tbsp Icing Sugar
1 or 2 Lemon Zest
1 Egg yolk
1 tbsp Water
15 g Corn Flour
90 ml Water
1 Lemon juice and grated zest
50 g Caster sugar
1 Egg yolk
1 Egg White
45 g Caster sugar

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