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Freesweet recipe

Lemon Meringue Pie

Created for Freesweet by Meg Pascoe & the Counter!

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Serves: 1 pie
Featured recipe

The ingredients

for tart base

for tart filling

for meringue

Freesweet Baking Jar

The method


  1. Preheat oven to 180 degrees Celsius.
  2. Cream butter and Freesweet until light and fluffy - add egg and mix well.
  3. Sift flour and salt and add to mixture. Add vanilla and mix until smooth.
  4. Rest dough for one hour. Roll out and line tart casing - one large casing (24cm) or two smaller casings (14cm each).
  5. Blind bake in the oven for 20 minutes - allow to cool.
  6. Bring the butter, Freesweet and lemon juice to a boil.
  7. Whisk egg yolks until smooth in a glass bowl. Slowly pour the hot, melted butter mixture into the yolks while whisking continuously - careful not to pour too quickly, or the yolks will scramble.
  8. Pour the mixture back into the pot and bring to boil on a low heat, stirring continuously.
  9. Once thick and smooth, remove from heat and pour into the baked and cooled tart case. Allow to cool completely.
  10. for meringue:
  11. Preheat the oven to 150 degrees Celsius.
  12. Bring a small pot of water to a simmer on the stove. Add the egg whites and Freesweet to a heat-proof bowl and place on the pot of simmering water to create a double boiler.
  13. Stir the mixture until all of the Freesweet has dissolved. Add into a mixer and whisk until light and fluffy.
  14. Alternately - mix with a handheld mixer until light and fluffy. Spoon the meringue onto the lemon tart and either bake in oven for 10min on 150 Celsius or burn with a blowtorch until golden brown. Serve.
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