The fine structure of our Caster Sugar allows it to dissolve quickly, making it a superior ingredient for confectionary use and perfect for creating a beautiful meringue.

Prep time: 140 min

Cook time: 10 min

Total time: 150 min

Lemon Meringue Pie
Copyright Recipe © 2015 Woodland Foods


Makes 1 pie


  1. Zest and juice lemons and reserve separately.

  2. Place lemon zest and 1-1/2 cups Caster Sugar in food processor and pulse until zest is as fine as sugar.

  3. Beat butter and lemon-sugar mixture in standing mixer until fluffy. Continue mixing, and add two eggs and two egg yolks, one at a time. Add lemon juice and salt and mix well to combine.

  4. Pour mixture into medium saucepan and heat over low, stirring constantly until mixture is thickened and reaches 170°F.

  5. Remove curd and spread thinly onto clean sheet pan to cool quickly. Lay piece of plastic wrap over top to prevent skin from forming.

  6. Add two egg whites and cream of tartar to large bowl. Beat on medium-high until soft peaks form, then add remaining sugar, 1/2 cup at a time.

  7. Spread lemon curd into pre-baked crust so top is smooth. Add meringue in dollops and spread to cover lemon curd. Chill pie in refrigerator for 2 hours.

  8. Preheat broiler to medium.

  9. Place pie under broiler to brown meringue. This should take only seconds. Refrigerate pie again until ready to serve.