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Lemon meringue crepes recipe

Lemon meringue crepes recipe

  • Recipes
  • Dish type
  • Pancakes
  • Crêpes

These decadent lemon meringue crepes with ice cream are a fantastic dessert. Creamy and zesty with a slight crunch from the meringue - perfect!

Hertfordshire, England, UK

1 person made this

IngredientsServes: 4

  • 100g plain flour
  • 1 pinch salt
  • 2 eggs
  • 200ml semi skimmed milk
  • 2 tablespoons melted butter
  • 1 tablespoon caster sugar
  • zest of 1 lemon
  • 2 tablespoons sunflower oil
  • 250g low fat soft cheese
  • 300ml whipping cream
  • 4 meringue nests, crushed
  • 8 tablespoons lemon curd
  • 2 tablespoons icing sugar

MethodPrep:10min ›Cook:25min ›Extra time:20min resting › Ready in:55min

  1. To make the crepes: sift the flour and salt into a large mixing bowl, make a well in the centre and add the eggs, begin to whisk and gradually add the milk and melted butter. Continue whisking until you have a creamy smooth batter. Whisk in the caster sugar and lemon zest. Cover and leave to stand for 30 minutes.
  2. For the filling beat the soft cheese to loosen it then whip the cream until it forms soft peaks and fold into the soft cheese, crush the meringue nests and fold into the creamy mixture.
  3. Heat a 20cm (8in) non stick frying pan and wipe with a little of the oil. Whisk the batter again and using a ladle, swirl a thin layer of the batter over the pan – just enough to give a thin coating. Cook for 2 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter - you should make 8 crepes. Wipe out the pan with a little extra oil before you cook each crepe.
  4. To assemble, place a crepe onto a serving plate, spread all over with 1 tablespoon lemon curd, place a dollop of the creamy meringue mixture onto on quarter, fold the crepe in half then roll up like a cone. Dust with icing sugar and decorate with lemon zest.

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Lemon Meringue Cookies Recipes – Taste the Best!

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If you want to delight your family with some special dessert, lemon meringue cookies are a good option. With some simple ingredients, you can prepare some fresh, delicious meringue cookies. So it is time to search for some special lemon meringue cookies recipes that you can follow with ease.

Meringue is a type of dessert or candy often used in Swiss, French, Polish, and Italian cuisines. Typically, meringue is made from whipped egg whites and sugar. And occasionally, a citrus ingredient like lemon, vinegar, or cream of tartar is mixed with it.

It is a crispy sweet food item made by baking a mixture of finely beaten egg whites and sugar. Meringue is a popular topping for pastries and sweet foods. You can use it as the main component when preparing food with batters or foams.

Meringue cookies are considered more healthy than traditional cookies. They are low in calories, with only 20 calories per cookie. Also, they contain a gram of protein.

We have collected some amazing lemon meringue cookie recipes to share with you. Nature is tempting, and the ingredients are all easily available. So let’s start making fresh, delicious lemon meringue cookies.

25 Easy Lemon Dessert Recipes to Enjoy This Spring and Summer

Lemons are the star of so many dishes&mdashbut it probably shines the brightest in desserts! The tart citrus fruit is a key player in so many sweets you already know and love: lemon pound cake, lemon meringue pie, sugar-dusted lemon bars. the list goes on! So get ready for plenty of bright and zesty treats ahead&mdashthis collection of easy lemon desserts has something for every lemon lover out there.

Ree Drummond is a big fan of all things lemon: Homemade lemonade is one of her favorite warm-weather rituals, and she loves a good dose of lemon at breakfast, too (try these Lemon&ndashPoppy Seed Waffles). Find all her best lemon desserts here, including zesty cakes, cupcakes, cookies, sweet rolls, and more. If you're hosting a brunch party, surprising a friend with a batch of homemade treats, or simply looking to add some zing to your day, your plans should definitely involve one of these delicious lemon dessert recipes.

Just one quick tip before you start baking: If a recipe calls for lemon juice, press and roll your lemons against the counter first before you halve and squeeze them&mdashthis will help you get the most juice out of them!

Lemon Meringue Crepe Cake

Do you remember as a teenager thinking that your parents just didn’t understand you? That despite the fact that you both used the same words you were sure you were in fact speaking another language?

Well I’m now officially old because my kids have started to speak in strange tongues and I no longer have any clue what they’re saying!

It all began at the start of the school year when H moved up into the middle primary school area. There were older kids and new lingo to learn, none of which resembled my darling boy that left the house that morning. He had transformed (in language at least) from a wide eye boy to a slang using cool pre-tween. ‘Cray Cray’ is now a ‘legit’ way to describe something ‘whack’, and everything is ‘so unfair’ (that one I do remember from my teen age years).

6 yo S was the same. He started prep and suddenly became Mr Cool high fiving his friends, giving manly pats on the back and something strange called ‘Cabbage’ knuckles. The last one still confuses me, but thankfully they seem to have moved on…now to ‘down low, too slow’.

This Lemon Meringue Crepe Cake is ‘all that and a bag of chips’, but don’t just take my word for it. This Lemon Meringue Crepe Cake, despite it’s different components, is an easy dessert for all it’s impressiveness. There’s over 20 layers (depending on how many crepes you get) of soft gluten free crepes, tangy and sweet lemon curd and refreshing whipped cream and then sitting on top of this tower of yum is a fluffy pillow of toasted meringue.

This Lemon Meringue Crepe Cake could be served as a dessert, an extravagant breakfast or brunch or just…you know…cause (my favourite reason for cake). This Lemon Meringue Crepe Cake is modelled off my original Crepe cake and follows in a long line of Lemon meringue desserts (including this Summer stunner).

When making this Lemon Meringue Crepe Cake make the Lemon Curd and Whipped Cream ahead of the crepes. They will both need at least 4 hours to thicken/set in the fridge before being layered with the crepes. The crepes will be thin and sift, which may mean they tear. This doesn’t matter at all as you won’t even notice it once all the layers have been added. Don’t stress if the crepes are different shapes and sizes. If your OCD gets the better of you (like it did with me!) you can always come along with a pair of scissors after the stack has been formed and trim it to fit. To break up the tangyness of the Lemon Curd I have made every 3rd filling layer Whipped Cream. If you prefer you can alternate more or less, just adjust the amount of cream you whipp accordingly.


Tangy. One of my favorite puddings is lemon meringue pie -- I love the contrast between the sharp lemon filling and the sweet marshmallow-like topping. Here I have combined the classic flavors and textures of the pie to make a waffle dessert.
Serves 6

• 1/2 quantity Basic waffle batter, sweetened (below)
• 1 tsp finely grated lemon rind
• 6 Tbsp Greek, or whole-milk, yogurt
• 6 Tbsp lemon curd
• 6 small meringues, lightly crushed
• Mint leaves, to decorate

Prepare the half quantity of waffle batter, adding the lemon rind to the batter. Cook the waffles and keep warm until you are ready to serve.

To serve, gently swirl the yogurt and lemon curd together and spoon on top of the waffles. Sprinkle with crushed meringue and decorate with mint leaves.

This batter contains the raising agent baking soda, so use the batter as soon as possible to ensure that the airy, spongy texture is retained. Add the extra-fine sugar if serving with a sweet topping.
Makes 12 waffles

Ing redients
• 2 cups (250g) plain flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp (30g) extra-fine sugar (optional)
• 1 egg, separated
• 1 1/4 cups (100ml) milk
• 1/4 stick (30g) unsalted butter, melted

Prepare and preheat the waffle irons or waffle machine as directed. Combine the flour with the baking soda, salt and sugar, if using, in a bowl and make a well in the center. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter.

In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.

Mini Lemon Meringue Tarts

These Mini Lemon Meringue Tarts have perfectly crisp shells with a delicious lemon curd filling and torched meringue piping. They are absolutely delicious even to those who are not the biggest fans of lemon or bitter fruit (such as myself). The sugar in the curd and the meringue balance out the tartness of the lemons and you get the most refreshing result.

Sweet Shortcrust Pastry

The pastry I used here is a sweet shortcrust, the same one used in my Traditional Maltese Figolli Recipe for Easter (sans the lemon zest, as that would be a lemon overload in this case). It’s a simple combination of flour, cold butter, sugar, yolk and water. I like to add some vanilla essence for added flavour. Minimal kneading is required, the less the better actually.

Lemon Curd

For the curd, we will be using 6 egg yolks, which means there will be 6 egg whites left over. We can use one of them for the meringue, which leaves us with 5 egg whites. I don’t like to waste food, so I usually make Meringue Kisses or Chocolate Mousse with the leftovers.

Italian Meringue

As for the meringue, since we are not baking it, we are making the Italian version. It’s made with hot syrup, which makes it safe to eat and very stable so as not to weep or deflate over the curd. If you’re new to Meringue, you can read my tips here.

Then, you get to the fun part: the torching! If you don’t have a kitchen torch, I suggest you buy one because it’s just so entertaining and great for other things like S’mores and Creme Brulee. Alternatively, you can torch the meringue in the upper shelf of the oven. Just keep an eye on it as it goes dark rather quickly.



Begin by combining all of the ingredients in a pot on the stove. Stir until a full boil.

After it boils and, let it cool for 5 minutes before you pour the pudding into your pie crust.

Here I cheat and use the store-bought frozen pie crusts. So easy but still tastes AMAZING!

Meringue Ingredients

Beat 3 egg whites in large bowl with mixer on high speed until foamy. Gradually beat in 1/3 cup sugar until stiff peaks for,

The meringue best part of the pie if you ask me!

Simply plop it on the top of the pie. If you can make loopy peaks it makes the pie look even better.

Bake at 350 for 10 to 15 minutes to brown the meringue.

When it comes out of the oven it is all golden and I just want to it! BUT, it must cool before you cut into it or it will just be a gooey mess.

The next picture was supposed to be a beautiful slice of pie. But I waited so anxious to have a slice that I completely forgot to take a picture of that. OOPS! But let me tell you, it was AMAZING!

Want another delicious flavor of pie? How about the classic Apple Pie. This recipe is delicious too.

Lemon Meringue Pie Video Tutorial

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What is your favorite flavor of pie? Share and leave a comment below!


  • 1 ½ cups whole milk
  • 4 large eggs
  • 1 cup all-purpose flour, spooned and leveled
  • 3 tablespoons unsalted butter, melted, plus more for the skillet
  • ¼ teaspoon kosher salt
  • ½ teaspoon finely grated lemon zest plus 2 s lemon juice, plus 1 thinly sliced lemon
  • ½ cup plus 1 tablespoon sugar
  • 1 cup ricotta
  • 1 tablespoon honey, plus more for serving

In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.

Meanwhile, in a medium saucepan, boil ½ cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes let cool.

Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don&rsquot be disappointed if the first crepe does not come out well the batter makes enough for 13.) Repeat with the remaining batter.

In a small bowl, combine the lemon zest, ricotta, and honey. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. Serve topped with the lemon slices and drizzled with additional honey.

Lemon Meringue Pie Recipe

Prep time: 15 mins Cook time: 25 mins Total time: 40 mins
Serves: 4
Dietary Preferences: Gluten-free, Vegetarian


  • 150g almond meal
  • 30g coconut flour
  • 3 tbsp coconut oil, melted
  • 1 tbsp pure maple syrup
  • pinch of ground cinnamon
  • pinch of sea salt
  • 4 tbsp pure maple syrup
  • 30g arrowroot
  • 125ml water
  • pinch of sea salt
  • 5 large egg yolks
  • 1 tbsp coconut oil
  • 4 medium lemons, juiced
  • 2 tsp lemon zest
  • 3 egg whites, at room temperature
  • 1 tbsp pure maple syrup
  • ¼ tsp cream of tartar


1. Preheat the oven to 180°C (356°F) and line a baking tray with baking paper.

2. To make the crumble, place all of the crumble ingredients into a food processor and pulse to a crumb-like consistency. Spread the crumble mixture on the prepared baking tray in an even layer. Bake in the oven for 10-15 minutes or until golden brown, stirring halfway through. Remove the tray from the oven and set aside to cool.

3. To make the lemon curd, whisk the maple syrup, arrowroot, water and salt together in a small saucepan. Heat the saucepan over medium-low heat, stirring constantly until the mixture starts to thicken. Add the egg yolks one by one, stirring constantly.

4. Bring the mixture to a simmer and add the coconut oil, lemon juice and zest, stirring constantly for 1-2 minutes or until the mixture thickens and a smooth curd has formed. Remove from the heat and set aside to cool.

5. To make the meringue, place the egg whites, maple syrup and cream of tartar in a large bowl and mix to combine. Use a hand mixer to beat the egg whites until stiff peaks form. Do not over-mix.

6. To serve the lemon meringue pie, layer the crumble and curd in four small jars or glass shooters and top with the meringue. Place the lemon meringue pies under a heated grill or use a kitchen blowtorch to lightly toast the tops of the meringue. Enjoy!

Super Easy Lemon Meringue Pie

Published on April 8, 2017 - Updated on April 4, 2021 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

When I was a kid, my parents would bring me to a restaurant that had one of those glass display cases with all those wonderful eye-catching desserts. For some reason. even as a kid, the Lemon Meringue Pie always caught my attention.

I recall the first time I saw lemon meringue pie with it's fluffy, lightly browned meringue topping. I just knew I had to have a piece of this awesome looking pie.

Unfortunately, as a kid, I did not appreciate the sour taste of the lemon filling. Fast forward to today. I absolutely LOVE a good Lemon Meringue Pie so at some point, I just had to make one for myself in the comfort of my own kitchen.

Most lemon meringue pie recipes are essentially identical but I wanted to come up with a version of this awesome pie that would not only be easy to make but also be the tastiest.

For more great recipes like this one, I suggest you check these recipes out: