Lemon Pineapple Fruit Infusion - Lemon Meringue - Teatower - 500g

Lemon Meringue

Sunday afternoon at Aunt Marie's. The kitchen is filled with the scent of fresh lemon and caramelised sugar. On the table, her famous lemon meringue pie is cooling — the one that wins over even the most sceptical guests. First bite: that perfect tartness that wakes you up, that sweetness that comforts you. Exactly what this golden cup evokes.

This infusion reveals a bright amber hue with orange highlights. Candied pineapple brings its exotic roundness while lemon gently awakens the taste buds. Tropical fruits create a generous bouquet, softened by rose petals that sign this creation with a subtle floral note. Every sip balances tangy zest with fruity tenderness.

Why 4.83/5 from 59 reviews

This is our top-rated infusion (tied for first place). Our customers say: "It really does taste like lemon pie", "I love it iced in summer", "I never liked herbal teas, but this one converted me". It's our conversion infusion — the one you serve to sceptics.

When to enjoy it

Caffeine-free, it can be enjoyed at any time of day. As an afternoon treat instead of dessert (zero calories, same indulgence). Iced in summer, it makes a natural lemonade. After a hearty meal, its lemony tartness aids digestion.

Perfect pairings

Sublime with a lemon meringue pie (of course), cheesecake, pancakes with maple syrup, or lemon-sugar crêpes. It also pairs beautifully with smoked salmon — lemon calls for lemon.

Ingredients

Candied pineapple pieces (pineapple, sugar, citric acid), papaya pieces, mango pieces, lemon peel (7%), flavouring, rose petals.

Brewing tips

• Temperature: 100°C
• Steeping time: 5 to 8 min
• Dosage: 3g per 25cl
• Caffeine: Caffeine-free (0%)
• Iced version: Steep a double dose for 7 min, pour over ice cubes, add a lemon slice
• Best enjoyed: As an afternoon treat, after meals, or any time of day

Did you know? Lemon meringue pie is actually a 19th-century American invention, not French. It was Elizabeth Coane Goodfellow, a Philadelphia pastry chef, who first thought to top her lemon curd tart with meringue. The world has never quite thanked her enough.