Lemon Meringue
Pie Recipe

Ever wondered how our Master Bakers achieve that perfect meringue peak? Well here’s the secret: It’s all in the bowl! We only use a glass, copper or stainless steel bowl to whip our egg whites, because plastic can trap oil and fat and prevent the eggs from stiffening.

Lemon Meringue Header


  • 4 egg whites
  • 1 cup caster sugar
  • Pinch of salt

Lemon Meringue Lady


  1. Whisk egg whites and salt together with an electric mixer in a glass, stainless steel or copper bowl until it turns opaque and soft peaks form
  2. Then start slowly pouring in your caster sugar while still whisking
  3. Once all the sugar is dissolved, continue to whisk on high for at least 3 minutes
  4. Bake at 150C for 30 minutes and allow to cool in the oven with the door closed

Now you’re well on your way to being the master Baker at home! Don’t forget to tag @mugg_and_bean in your baking photos so we can see what you’re getting up to

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