Lemon meringue pie with raspberry coulis

For a scrumptious treat try James Tanner's simple and speedy recipe for a quickly-made lemon meringue pie
By James Tanner
Lemon meringue pie with raspberry coulis
  • Rating:
  • Serves: 8
  • Cook Time: 8 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 3 egg whites
  • 100 g caster sugar
  • 1 large lemon tart (home-made or shop-bought)
  • 250 g frozen raspberries, thawed
  • icing sugar, to taste


1. Preheat the oven to 200°C/gas 6.

2. In a large bowl whisk the egg whites until soft peaks form.

3. Gradually add in the caster sugar, whisking well between each addition.

4. Transfer the whisked egg white into a piping bag.

5. Pipe the egg white mixture over the lemon tart.

6. Bake for 5-8 minutes until the meringue is golden.

7. Meanwhile, blend the raspberries with a splash of water and icing sugar to taste into a coulis. Pass through a fine sieve.

8. Serve the pie is slices, drizzling the coulis around each serving.

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