Lemon and lime meringue tranche pie

Name: Lemon and lime meringue tranche pie
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: 150 g Flour; 30 g Corn flour; 3 Egg whites

A crisp lemon and lime tart with a smooth citrus filling and a light, fluffy meringue topping, baked until delicately golden.

4.7

(17)

Updated : 19 December, 2025

Easy

About 45 min.

Ingredients

For the sweet shortcrust pastry

150 grams

Flour

90 grams

Butter

2 tablespoon

Powdered sugar

1

Eggs

For the filling

30 grams

Corn flour

1

Lemon

1

Lime

50 grams

Sugar

3

Egg yolks

For the meringue topping

3

Egg whites

175 grams

Sugar

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

To prepare the pastry, put the flour, butter and sugar into a food processor and blend until the mixture looks like fine breadcrumbs. Add the egg and blend again until the dough comes together into a ball. Turn the pastry out onto a lightly floured surface and roll it out thinly. Use it to carefully line a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted or tranche tin, pressing the pastry neatly into the sides. Prick the base all over with a fork and chill in the fridge for 30 minutes.

Step 2

Preheat the oven to 200C and place a baking tray in the oven to heat up.

Step 3

Line the chilled pastry case with non-stick baking paper and fill with baking beans. Set it on the hot baking tray and bake for 15 minutes. Remove the paper and beans, then return the pastry to the oven for a further 5 minutes, or until crisp and lightly golden. Set aside to cool, then lower the oven temperature to 150C.

Step 4

To make the filling, whisk the cornflour and 200ml/7fl oz water together in a saucepan until smooth. Add the lemon and lime zest and juice and place over a medium heat. Whisk continuously until the mixture comes to the boil and thickens. Take the pan off the heat, add the caster sugar and egg yolks, and whisk again until fully combined. Pour the filling into the cooled pastry case and chill in the fridge.

Step 5

For the meringue topping, put the egg whites into a large bowl and whisk with an electric whisk until stiff. Gradually add the sugar, a little at a time, whisking at full speed, until the meringue is thick, glossy and smooth. Spoon the meringue into a piping bag fitted with a plain 1cm/½in nozzle and pipe neat blobs over the chilled filling.

Step 6

Bake the tart for 35-40 minutes, until the meringue is pale golden and firm to the touch. Leave to cool in the tin for 15 minutes before removing. Serve warm, with cream on the side.

Author note

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