Maple Lemon Meringue Tart

Baking / Desserts / Sweet Treats / Vegetarian

Maple Lemon Meringue Tart
Preparation Time:
Cooking Time:
8 portions
Metric Imperial


for the pastry

  • 2/3 cup unsalted butter, cut into cubes
  • 3/4 cup maple sugar
  • 2 eggs
  • Zest of 1/2 a lemon
  • 1/4 teaspoon baking powder
  • 2 1/2 cups plain flour, plus extra for dusting

for the lemon filling

  • 3/4 cup + 2 tablespoons lemon juice
  • 1/2 cup sugar
  • 4 eggs
  • 1 cup unsalted butter

for the meringue

  • 3 egg whites
  • 3/4 cup maple sugar


  • Loose-bottom, fluted flan tin
  • Baking beans or uncooked rice


To make the pastry

  1. In a food processor, add the butter and maple sugar and pulse together, then add the eggs and mix on a low speed
  2. When the mixture is smooth, add the flour, baking powder and lemon zest and bring together into a dough
  3. Wrap the dough in cling film and refrigerate for 2 hours
  4. Tip the dough onto a lightly floured surface and use a rolling pin to roll out the pastry until it is big enough to cover your tin
  5. Press the pastry into the folds of the tin and make sure that any cracks are covered
  6. Chill for one hour
  7. Put a baking sheet in the oven and preheat to 180c
  8. Line the chilled pastry case with greaseproof paper and fill with baking beans or a 1cm thick layer of uncooked rice
  9. Bake the pastry case for 15 mins. Remove from the oven and take out the beans/rice and greaseproof paper

to make the lemon filling

  1. Add the egg, lemon juice and maple sugar to the pan and bring to a boil
  2. Add the butter bit by bit, mixing continuously, then pour the curd into your tart case
  3. Keep the tart in the fridge for 2 to 3 hours so the curd sets

to make the meringue

  1. Place the egg whites in a clean, dry mixing bowl and whisk until soft peaks form
  2. Gradually add the maple sugar, whisking all the time until the whites reach stiff peaks

to assemble

  1. Take the tart out of the fridge
  2. Spoon the meringue mixture into a piping bag fitted with a plain 1½cm nozzle and pipe even blobs over the surface of the chilled curd in a neat pattern.
  3. Gently toast the meringue with a blowtorch or place it under the grill until lightly browned

A decadent lemon meringue tart, featuring flaky homemade pastry, a tantalising lemon filling and delicate meringue topping. The dish is enriched with maple sugar, adding a touch of natural sweetness to the tart. 

If you like what you see from this lemon meringue tart recipe, be sure to explore our other dessert recipes below!

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four grades

The classification of maple syrup is based on its colour – which changes subtly throughout the spring harvest – and its flavour profile.

Maple syrup is an excellent source of energy

Maple products contain simple carbohydrates that turn into glucose and act as fuel during exercise, which is why they are a popular choice for athletes and fitness fanatics before, during, and after training sessions.

Discover more about using pure Canadian maple syrup to fuel exercise here.

Pure Canadian maple products are stocked all across Australia

From online suppliers to your local stores, find your local stockist of pure Canadian maple syrup here.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetiser to dessert. Find one that’s perfect for you!