Lemon Custard Meringues by Joanne Turner

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6 (2 per serve)

Much lower in sugar than traditional meringues, these make a gorgeous, guilt free dessert! Top with passionfruit pulp when raspberries are not in season.



  • 3 egg whites
  • ½ cup (110 g) sugar
  • 1 tablespoon cornflour
  • 1 teaspoon finely grated lemon or lime zest

Lemon custard

  • 1 cup (250 ml) skim milk
  • 3 egg yolks
  • 1 tablespoon cornflour
  • 2 tablespoons caster sugar
  • 1 teaspoon finely grated lemon or lime zest
  • 60 ml fresh lemon or lime juice
  • fresh raspberries, to serve


  1. Preheat oven to 170°C/150°C fan-forced. Line 2 baking trays with baking paper.
  2. To make the meringues, using an electric mixer beat egg whites until stiff peaks form. Add caster sugar. Beat for 8 minutes or until sugar has dissolved, sprinkle in cornflour and zest and then beat until just combined.
  3. Dollop 5 cm meringues onto the tray and spread out with the back of a spoon, with 2 cm between each one to allow for spreading. Bake for 10 minutes or until meringues are firm and golden. Turn off oven. Allow to cool in oven with door slightly ajar.
  4. To make the lemon custard, heat the milk in a medium saucepan over medium heat for 3-5 minutes or until just simmering.
  5. Use electric beaters to beat egg yolks and cornflour in a medium-sized heatproof bowl until well combined. Add the sugar and beat until thick and pale. Add the hot milk into the egg mixture, whisking constantly.
  6. Pour the custard mixture back into the saucepan. Stir over medium to low heat for 5 minutes or until custard coats the back of a spoon. Stir in the lime zest and juice. Stir over medium to low heat for 3 minutes or until the custard thickens.
  7. Serve 2 meringues with 2 tablespoons custard. Garnish with fresh raspberries.


Health tip: These meringues are much lower in sugar than traditional ones so require the addition of cornflour. This will result in a softer and slightly chewy texture. Eggs are a great source of nutrition, and this is a great-tasting dessert with no added fat and lower sugar content than even regular meringues.

Cook’s tip: Making egg custard can be a little tricky. Alternatively, use store-bought reduced-fat custard and stir in finely grated lemon zest and juice. Replace raspberries with passionfruit pulp for a different flavour.

Gluten Free: Use pure corn cornflour


Nutritional Analysis

Per serve: energy 687 kJ, protein 4.8 g, fat 2.8 g, saturated fat 0.9 g, cholesterol 107.6 mg, carbohydrate 30.5 g, fibre 0.2 g, sodium 52.5 mg, GI medium

Pregnancy (Joanne Turner)

Recipe taken from Pregnancy by Joanne Turner.

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Click here to read Joanne’s article on Pregnancy Health

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.