Lemon and Lime Meringue Pie

A luscious pie with just the right balance of tang and sweetness

A perfect afternoon delight, try lemon and lime meringue pie by Barker’s of Geraldine if you prefer a less sweet dessert.

Recipe Author:



  • 1 sheet frozen sweet short crust pastry
  • 1/3 cup cornflour
  • ½ cup water
  • 1 cup Barker’s Lemon & Lime fruit syrup
  • 1 cup caster sugar
  • 50g butter
  • 4 eggs, separate
View Method Lemon and Lime Meringue Pie


  1. Line a tart tin/dish with the pastry, prick the base with a fork, chill for 1 hour.
  2. Preheat oven to 200°C.
  3. Put a sheet of baking paper on top of pastry, add another similar sized baking tin on top and blind bake for 15 minutes.
  4. In a saucepan mix together the corn flour, water, fruit syrup and heat slowly.
  5. Whisk continuously in saucepan, over heat, until thickened.
  6. Whisk in the butter and egg yolks and continue to whisk until boiled and thick.
  7. Pour into the pastry base.
  8. Whisk the egg whites with sugar until stiff. Swirl on top of the pie filling.
  9. Bake at 200°C for 10-15 minutes until meringue tips are browned.

Handy Tips

Serve hot or cold.

The filling and shell can be prepared ahead but always whip egg whites just before use.

Try using Barker’s Squeezed NZ Limes with Elderflower as a delicate alternative.

If you wish to use crushed biscuits as a pastry alternative: mix 1 packet superwine biscuits with 75g melted butter, press in to tin and refrigerate. Bake for 8 minutes.

View Ingredients Lemon and Lime Meringue Pie
View Method Lemon and Lime Meringue Pie
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