Lemon Meringue Pots

  • 20MINS
  • 20MINS
  • Serves 4
  • 268KCAL

If citrusy puddings are your go-to, you need to try these Lemon Meringue Pots. Brimming with bold, zesty flavours, we’ve topped each delightful little pot with light, fluffy meringue swirls. Layered on top of a reduced-fat digestive biscuit base, the oh-so-indulgent sweetened lemon centre tastes far higher in calories than it actually is. Inspired by lemon meringue pie, our golden-topped pots are so good that you’ll never miss the pastry!

Featured On
Pages 176-179

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Lemon Meringue Pots pinchofnom.com

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Don't leave your Lemon Meringue Pots in the oven longer than 10 minutes, as the lemon layer may become runny.

When making the meringue, ensure the bowl and whisk heads are very clean and free from grease otherwise the egg whites won't whisk properly. Place the meringue on top of the lemon layer whilst it's still a little warm. This will help the meringue to seal onto the lemon layer and not slide off.

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‘These are little pots of heaven! The perfect balance of sweet and sharp so I could eat 10 of them’

Emma Brown

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See what others have to say

EmmaWednesday 5th July 2023

Is there a way of stopping the meringue from sinking once the oven is turned off? I’m not sure what to do because they rise and look lovely, then as soon as I take them out of the oven the meringue just sinks completely flat. I’ve tried cooking it longer, leaving it in the oven until the ovens cooled down. Nothing seems to work


    SharonMonday 10th July 2023

    Hi Emma, sorry to hear you’re having problem with your meringue sinking. There are several reasons why this could be happening:
    It’s important to use white granulated sweetener that has the same weight and texture as sugar rather than a powdered type.
    The egg whites could be over or under whisked; they only need to be whisked for 1 – 2 minutes on high speed, until stiff peaks are formed.
    Try using egg whites at room temperature; they can hold more air than cold ones.
    Add sugar and sweetener a little at a time; adding it all at once can knock out the air you’ve incorporated.The meringue should be stiff and glossy after the sugar and sweetener has been incorporated.
    Make sure your bowl and whisk heads are completely clean and dry.
    Make sure you haven’t got a speck of yolk or shell in the egg whites.
    Check your oven temperature is accurate, it maybe running a little cool.
    Don’t open the oven door during baking.
    If you made these on a humid day, it could be that the meringues have absorbed moisture from the air and caused them to collapse.
    You could try whisking in 1/2 tsp lemon juice once the sugar and sweetener has been whisked into the meringue; this can help stabilise meringue.
    We do hope these suggestions help and you have success next time!


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