This zesty lemon meringue pie recipe is the perfect way to treat Dad this Father’s Day. It’s sure to be an instant family favourite!



  • 1 cup self-raising flour
  • 1 tablespoon sugar
  • 1 tablespoon (15g) Flora Light® margarine
  • 2 tablespoons skim milk
  • 1 egg white
  • flour to roll pastry


  • ½ cup fresh lemon juice
  • ½ cup sugar
  • ½ cup water
  • 5 level tablespoons custard powder
  • ½ cup evaporated light milk


  • 3 egg whites
  • ¾ cup caster sugar


  1. Preheat oven 180°C fan forced.
  2. To make pastry: In a medium size mixing bowl combine flour and sugar. Melt margarine and add to milk, using a fork beat egg white into milk mixture until combined. Pour into flour and fold together. Place pastry on a well-floured surface and roll out to fit shape of round pie dish (23cm) that has been coated with cooking spray. Roll up pastry using a rolling pin, lift into pie plate. Trim around edges and bake 10-15 minutes or until lightly browned. Allow to cool.
  3. To make filling: In a medium size saucepan heat all ingredients except milk. Using a whisk, blend ingredients together until mixture comes to the boil, whisk in milk. Leave to cool.
  4. To make meringue: In a medium size mixing bowl beat egg whites until stiff peaks form. Gradually add in sugar beating well each time until all sugar has been used.
  5. To assemble pie: Spread lemon filling evenly over prepared pastry base. Spoon meringue mixture on top of filling, spreading to the edge of pie, make peaks with flat of spoon. Bake10-15 minutes or until meringue is browned.

Serves 10

Recipe from Symply Too Good To Be True Book 2

Nutritional Information (Per Serve)

FAT               TOTAL               1.0g

SATURATED                          0.3g

FIBRE                                      0.5g

PROTEIN                                 3.3g

CARBS                                   36.1g

SUGAR                                  25.0g

SODIUM                               116mg

KILOJOULES            689 (cals 164)

GI RATING                          Medium

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About The Author

Annette Sym is a bestselling author, Australia’s No. 1 low fat cooking expert, award winning businesswoman, and international motivational speaker. To date Annette has sold over 4 million of her Symply Too Good To Be True cookbooks all self published, and approved by Diabetes Australia. Annette has received many accolades for her business success including recently being given a Senior Fellow Award of the Sunshine Coast University, Australia in recognition of her contributions to small business, entrepreneurship and health advocacy. She has also received many other prestigious awards.Annette has helped thousands of people to obtain a healthier and happier quality of life, and she continues to share her message of healthy, achievable and permanent weightloss through her low fat cookbook series, speaking events, workshops, her popular website, newsletter and Facebook page.

Author's webpage/blog: Symply Too Good To Be True

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  • My hubby is a big fan of lemon meringue pie but this is gong to be so much better for him. Thanks.


  • Mmm yum. Definitely going to give this a try.


  • Oh my goodness. Love lemon meringue pie


  • looking great really


  • Oh lemon meringue pie! I haven’t had that in ages!


  • I’ve always loved lemon meringue pie, haven’t made it in a long while.


  • One of my favourites yum yum thanks again


  • This doesn’t look as difficult to make as I thought it would be.


  • Love this meringue pie recipe, so decadent but minus the usual calories :)


  • I absolutely love lemon meringue, it is my all time favourite dessert. I’ve not used custard powder as a setting agent and will definitely be trying that.


  • YUM thanks for sharing looks amazing!


  • My personal favourite dessert and go to pie. Love making and I love the Lime version as well.


  • Loved this recipe


  • Something I’ve always wanted to try making… Thanks!…


  • This is a flashback to my childhood.


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