Lemon Meringue Tart
Prep Time
60 min
Cook Time
40 min
10 servings
Nutritional Info
Calories 399 kcal
Fat 21 g
Carbohydrates 48 g
Fiber 1 g
Protein 7 g
Calcium 41 mg



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
1 tsp (5 ml) salt, approximately
2 (large) egg yolks
1-2 tbsp (15-25 ml) iced water

Tart Filling

5 (large) eggs
1 cup (250 ml) whipping cream
3/4 cup (175 ml) granulated sugar
1 tbsp (15 ml) lemon zest, finely grated
1/2 cup (125 ml) lemon juice


2 (large) egg whites
3/4 cup (75 ml) granulated sugar
1 tsp (5 ml) salt, approximately



  1. Preheat oven to 375°F (190°C).
  2. Using a food processor, process flour, butter, icing sugar, ground almonds and salt until mixture resembles coarse crumbs.
  3. 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.
  4. 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, cover and chill for 30 minutes.
  5. Place a piece of parchment paper in pan on dough. Cover with dried beans or pastry weights.
  6. Bake pastry on the bottom rack in preheated oven for 10 minutes.
  7. Carefully remove paper and beans. Return pastry to oven. Bake for a further 10 minutes or until golden; let cool. Reduce oven temperature to 350°F (180°C).

Filling & Meringue

  1. 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.
  2. 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.
  3. Spread mixture over lemon filling. Bake in 350°F (180°C) for about 20 minutes or until golden.
  4. Refrigerate for 4 hours or overnight before serving.