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Lemon Meringues

While I’m not a fan of lemon meringue pie, I am a fan of lemon. And meringue. So I simply bypassed the crust and the curd filling, and made these charming little “lemon meringues”!

Meringues could not be any easier to make. They are little more than egg whites and sugar, and a bit of patience to get those whites whipped up properly.

A bit of fresh lemon juice adds a refreshing twist to offset all that sugar, and the stripes will add a pop of color to your table!

To make the stripes, you’ll need a clean paintbrush and some gel food coloring. Simply “paint” 3 stripes along the length of the pastry bag, prior to filling with the meringue. The swirled effect happens naturally as you pipe out the meringue spirals.

You can serve the meringues plain, sandwich them with some freshly whipped cream or crumble them over a bowl of vanilla ice cream.

Follow the step-by-step instructions below and I guarantee that you’ll discover that they’re “easy as pie” to make!

Lemon Meringues

  • Makes


    5 - 6 dozen meringues
  • Meal
  • Prep

    10 minutes
  • Cook

    90 minutes
  • Total

    100 minutes


  • ½ cup granulated sugar
  • 1 cup confectioner's sugar
  • 4 egg whites, room temperature (room temperature egg whites are easier to beat)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon fresh lemon juice
  • yellow gel food coloring


  • 1. Line two baking sheets with parchment paper; set aside.

  • 2. In a food processor, grind the granulated sugar to a fine powder. Transfer to a small bowl.

  • 3. Fit a large pastry bag with a ½” plain tip. Fold the top over to create a “cuff,” and paint 3 stripes of food color down the length of the bag. place the bag in a large drinking glass (which will make it easier to fill with the meringue).

  • 4. On low speed, using the whisk attachment, beat the egg whites till frothy and completely covered in tiny bubbles. Add the cream of tartar and increase the speed to medium. Slowly add half the processed sugar, beating to incorporate at each addition. When soft peaks form when the beater is raised, increase the speed to high. Slowly add the remaining processed sugar and beat until the whites are stiff and glossy. Fold in the lemon juice and powdered sugar.

  • 5. Carefully scoop the meringue into your prepared pastry bag. Twist the top to close and pipe spiral shapes on your baking sheets (mine were about 1½” across). 

  • 6. Let the meringues sit for 30 minutes; pre-heat the oven to 200 degrees. Bake meringues for 1½ hours, switching sheets from top to bottom about halfway through.

  • 7. Transfer sheets to wire racks to cool completely. Store meringues in an airtight container at room temperature.

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Images via Sheri Silver

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