Lemon Meringue Easter Eggs

I have given up chocolate for Lent and have been experimenting with alternative sweet treats. I think these Lemon Meringue Easter Eggs make a wonderful and pretty variation to chocolate Easter eggs. They could easily be popped in a plastic bag and tied with a colourful ribbon to be used in Easter egg hunts too.

I’ve decorated mine with delicious lemon slices and lemon sprinkles kindly sent to us from  Sugar and Crumbs.  My children really enjoyed putting on the decorations in different designs and I think the results are really attractive. The lemony flavour works really well with the meringue and because of the low cooking temperature they keep their shape, texture and taste brilliantly.Lemon Meringue Easter Eggs - a great alternative to chocolate at Easter.

How To Make Meringue Easter Eggs

Ingredients (Makes 20 Lemon Meringue Easter Eggs)

  • 4 egg whites
  • 125g caster sugar
  • 125g icing sugar
  • A selection of edible decorations, I used lemon slices and sprinkles.

 How To Make Meringue Easter Eggs

  1. Pre-heat the oven to 110c and line 2 baking sheets with grease-proof paper.
  2. Whisk the egg whites until they stand up in stiff peaks.
  3. Carry on whisking adding the caster sugar a spoonful at a time until it’s all incorporated and the mixture is thick and shiny.
  4. Sift in the icing sugar and fold it in to the mix gently with a metal spoon.
  5. Plop a tablespoon of mixture onto the baking tray and use the spoon to tease it gently into an egg shape. My eggs were about 10 cm high and 1cm thick but you could make them smaller or bigger if you prefer. Continue, making sure the eggs are spaced well apart, until you have used up all the mixture.
  6. Pop on the decorations in your chosen design. be careful not to push them down, they need to just sit on the top of the meringues.Lemon Meringue Easter Eggs - a great alternative to chocolate at Easter.
  7. Put the meringues into the oven and reduce the temperature down to 100c. Cook for 1 hour. Keep an eye on the meringues, if they start to brown then turn the oven down even further. They should be crisp on the outside and sound hollow when tapped.
  8. Turn the oven off and leave the meringues in there to dry out for a few hours, or overnight if possible.
  9. Store in an airtight tin.

My meringues cracked across the top a little, apparently this is because I opened up the oven for a peep in the first half of the cooking. I am an impatient cook and like to peep to see how things are doing! In this case I actually like the cracking and think it adds to the whole egginess of them.

The lemon decorations add a lovely zing to these Meringue Easter Eggs  and they are delicious eaten on their own or sandwiched together with whipped cream.  A great alternative to a chocolatey Easter.

Lemon Meringue Easter Eggs - a great alternative to chocolate at Easter.

 Lemon Meringue Easter Eggs - a great alternative to chocolate at Easter.


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  1. Claire says

    I love this idea! I’m definitely going to be having a go at these. They could even be made into little chick shapes too. Thank you

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