Dairy Farmers of Canada

Lemon Meringue Tart

The secret to a perfect lemon meringue pie lies in its lemon-flavoured cream filling, which should be neither overly tart, nor overly sweet. One taste of this perfectly balanced recipe, with its subtle yet delicious flavours, will be enough to win you over!

Yields 8 - 10 Servings
lemon meringue tart


  • Pastry
  • 1 1/4 cups (300 mL) all-purpose flour
  • 1/2 cup (125 mL) cold Butter cubed
  • 1/3 cup (75 mL) icing sugar
  • 1/4 cup (50 mL) ground almonds
  • pinch salt
  • 2 egg yolks
  • 1 to 2 tbsp (15-25 mL) iced water
  • Tart Filling
  • 5 eggs
  • 1 cup (250 mL) 35% Cream
  • 3/4 cup (175 mL) granulated sugar
  • 1 tbsp (15 mL) finely grated lemon zest
  • 1/2 cup (125 mL) lemon juice
  • Meringue
  • 2 egg whites
  • 3/4 cup (175 mL) granulated sugar
  • pinch salt
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Preheat oven to 375°F (190°C).Using a food processor, process flour, butter, icing sugar, ground almonds and salt until mixture resembles coarse crumbs.

Add yolks and enough water to make the dough just start to come together; do not over process. Pat dough into disc shape, wrap in plastic wrap and chill for 30 minutes.

Roll dough out on a lightly floured surface until large enough to fit into 9 inch (23 cm) tart pan with removable bottom. Place dough in pan, trim edges even with top of pan, cover and chill for 30 minutes.

Place a piece of parchment paper in pan on dough. Cover with dried beans or pastry weights.

Bake pastry on the bottom rack in preheated oven for 10 minutes.

Carefully remove paper and beans.

Return pastry to oven. Bake for a further 10 minutes or until golden; let cool.

Filling & meringue

Reduce oven temperature to 350°F (180°C).

Whisk eggs, cream, sugar, zest and juice in a medium bowl. Pour into cooled pastry shell. Bake on bottom rack of preheated oven for about 25 minutes or until just set; cool.

Whisk egg whites in a clean metal or glass bowl until soft peaks form. Gradually beat in sugar a little at a time along with salt. Continue to beat until firm peaks form.Spread mixture over cooled lemon filling. Bake at 350°F (180°C) for about 20 minutes or until golden.

Refrigerate for 4 hours or overnight before serving.


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Nutritional information

Per serving
Energy: 416 Calories
Protein: 7 g
Carbohydrate: 48 g
Fat: 23 g
Fibre: 0.8 g
Sodium: 90 mg

Top 5 Nutrients

(% DV*)
Calcium: 4 % / 48 mg
Folate: 23 %
Selenium: 33 %
Vitamin A: 23 %
Vitamin D: 21 %