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Lemon Meringue Tart
[Tarte au citron meringuée]

Lemon Meringue Tart is a dessert featuring a rich and tangy lemon filling that is perfectly balanced by a delicate, fluffy meringue topping.

"I love drinking Ayran,
I love salt in my milk."

- Justin
The Birthday Boy

Happy 27th Birthday Justin!

Lemon Meringue Tart [Tarte au citron meringuée]

By Denis Elas The Chef
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Lemon Meringue Tart [Tarte au citron meringuée]
Lemon Meringue Tart is a dessert featuring a rich and tangy lemon filling that is perfectly balanced by a delicate, fluffy meringue topping.
Recipe dedicated to:My friend Justin Poirier
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Course: Dessert
Cuisine: Quebecois
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour

Ingredients

The Pie

The Lemon

  • 200 g sugar
  • 20 g all-purpose flour
  • 30 g cornstarch
  • 300 ml water
  • 60 ml lemon juice fresh
  • 15 g lemon zest fresh
  • 30 g unsalted butter at room temperature
  • 3 egg yolks

The Meringue

8 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Pie dough

  1. Preheat your oven to 350°F (180°C). On a lightly floured surface, prepare the crust. Roll out the 350 g Pie dough (or my Traditional Quebec Pie Dough) into a circle approximately 10-12 in in diameter.
  2. Place the crust into a 9 in deep pie dish and cut sides that are escaping.
  3. Cover the dough with aluminum foil and fill it with dried beans. Bake in the preheated oven for 20 minutes.
  4. Carefully remove the pie weights and aluminum foil, then continue baking for an additional 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool slightly.
    Traditional Quebec Pie Dough [Pâte à tarte]

The Lemon

  1. Separate the eggs into 3 egg yolks and 3 egg whites.
  2. To prepare the filling, get a saucepan, combine the 200 g sugar, 20 g all-purpose flour, and 30 g cornstarch. Add the 300 ml water, 60 ml lemon juice, and 15 g lemon zest. Bring to a boil over medium heat, whisking continuously until the mixture thickens.
  3. Stir in the 30 g unsalted butter and 3 egg yolks and cook over low heat for 2 to 3 minutes, stirring constantly. Remove from heat and let cool slightly.
    Tip from my friend Aliki : Passing the lemon mixture through a strainer is a good way to achieve a smoother consistency by removing any possible overcooked clumps.
    Lemon Meringue Tart [Tarte au citron meringuée]

The Meringue

  1. In a clean and dry mixing bowl, beat the 3 egg whites with ¼ tsp cream of tartar using an electric hand mixer until soft peaks form. Gradually add the 125 g sugar while continuing to beat until the mixture thickens and forms stiff, glossy peaks.

The Assembling

  1. Pour the lemon filling into the pre-baked crust, smoothing the surface with a spatula.
    Lemon Meringue Tart [Tarte au citron meringuée]
  2. Spread the meringue over the lemon filling, ensuring the meringue covers the filling completely.
    Lemon Meringue Tart [Tarte au citron meringuée]
  3. Bake the tart in the oven for an additional 10 to 12 minutes, or until the meringue is lightly golden. Remove from the oven and let cool completely before serving.
    Lemon Meringue Tart [Tarte au citron meringuée]

The Serving

  1. Serve your Lemon Meringue Tart [Tarte au citron meringuée].
    Lemon Meringue Tart [Tarte au citron meringuée]

Equipments

Pie dish (Glass 9 inch)
Aluminum Foil
Ceramic Pie Weights
Mixing bowl
Whisk
Sauce pan
Hand mixer
Baking spatula
Rolling pin

Nutrition

Serving: 1 serving | Calories: 232 kcal (12%) | Carbohydrates: 64 g (21%) | Protein: 5 g (10%) | Fat: 12 g (18%) | Sodium: 147 mg (6%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

"La vraie cuisine québécoise" by Pratico Edition

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Denis Elas KapitanPrikol Prikol
Denis Elas Illustration by Designated Sally 03.28.2025
Illustration by Designated Sally

Who am I?

I’m Denis Elas, a Moldovan guy living in Canada with a variety of passions. I started cooking recently and doing challenges. I try to modernize the recipe scene in an ad-free environment that I prefer and I hope you do too!

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