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Photo of Lemon jelly meringue pies by WW

Lemon jelly meringue pies

Total Time
50 min
30 min
20 min
Who can resist the tastebud- tingling tang of a lemon meringue? Not us! Our twist on this classic pie used no butter but is still filled with that lush gooey centre. Enjoy!


Reduced-fat shortcrust pastry

1½ sheet(s), just thawed

Lemon juice

cup(s), (80ml)

No added sugar orange juice

¼ cup(s), (60ml)

Granulated stevia sweetener

¾ cup(s), (165g)


1½ tsp

Egg white

2 medium


  1. Preheat oven to 200°C. Place six 2cm-deep, 8cm-round, fluted tart tins on a baking tray. Cut 1 pastry sheet into quarters and cut the half pastry sheet in two so you have six pastry pieces. Line tins with pastry, trimming excess.
  2. Line tins with baking paper and fill with pastry weights or dried rice or beans. Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until pastry is light golden (cover edges with foil if overbrowning). Set aside to cool.
  3. Meanwhile, place the lemon juice, orange juice, 2/3 cup (160ml) water and 1½ tbs sweetener in a small saucepan. Heat over medium heat for 1-2 minutes, stirring, or until sweetener dissolves. Remove from heat. Sprinkle gelatine over juice mixture. Stir until gelatine dissolves. Set aside to cool. Pour jelly mixture among tart shells. Place in the fridge for 4 hours or until set.
  4. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining sweetener, beating until sweetener dissolves.
  5. Spoon egg white mixture into a piping bag fitted with a 1cm-round nozzle. Pipe evenly in a circular motion onto each tart. Using a kitchen blowtorch, lightly brown meringue. Serve immediately.


VARIATION: Add a sprinkle of 1 tbs flaked almonds (toasted), to serve (contains nuts) or swap lemon for lime juice.