Lemon Meringue Tarts - E.D.SMITH®

Lemon Meringue Tarts

Creamy lemon filling in a crisp buttery crust makes these lemon tarts irresistible. Adding the meringue on top – perfection!
Prep Time 35 minutes
Cook Time 25 minutes
Resting Time 1 hour 30 minutes
Total Time 1 hour
Difficulty Level Intermediate
Servings 12


Tart crust:

  • 2-1/2 Cups (625 mL) flour
  • ¼ Cup (60 mL) granulated sugar
  • ¼ teaspoon (1mL) salt
  • 1 Cup (250 mL) cold, unsalted butter, cut into cubes
  • 2 large egg yolks lightly beaten
  • 4 Tablespoons (60 mL) cold heavy cream
  • 1 can (540 mL) E.D.SMITH® Lemon Pie Filling


  • 2 egg whites room temperature
  • 5 Tablespoons (74mL) icing sugar


For the Tarts/Crust:

  • In a food processor, fitted with a metal blade, pulse dry ingredients 2-3 times to blend.
  • Add butter and pulse 3-4 times or until mixture resembles coarse crumbs. Add egg yolks and cream and pulse until dough begins to come together.
  • Divide dough in half and press into two discs. Wrap in plastic and refrigerate for 1 hour (or up to 2 days).
  • Remove both 9-inch discs from plastic and let rest 20 minutes then roll out both discs on a floured surface to ¼-inch (1.5mm) thickness, then Divide dough into 12 equal portions.
  • Fit one portion of crust into each 4-inch (10cm) tart pan (recommend French tart rings), pressing up the sides to fit. Trim off excess dough.
  • Place prepared tart pans on a parchment lined baking sheet for easy transfer.
  • Prick the bottom of each tart crust with a fork and place in the fridge for 10 minutes.
  • Preheat oven to 325ºF (160ºC).
  • Remove baking sheet with chilled tart crusts from the fridge. Place baking sheet in oven and bake 20-25 minutes or until golden.
  • Remove from baking sheet from the oven and cool for 10 minutes before turning tart crusts out onto a cooling rack.
  • When cooled completely, fill each tart shell with ¼ cup (60ml) Lemon Pie Filling and top with fresh fruit, whipped cream or meringue topping.

For the Meringue Topping:

  • Using a hand mixer on high, beat egg whites until foamy.
  • Add icing sugar, one tablespoon (15ml) at time and continue to beat until stiff and glossy.
  • Divide meringue evenly over 12 tarts placed on a baking sheet.
  • Top broil for 1-2 minutes or until golden.


  • If you don´t have a food processor, just use a fork to cut in the butter.
  • We recommend trying this recipe with French tart rings, available at most baking supply stores.
  • Try using a piping bag when adding the meringue.
Type Pies & Tarts
Season/Occasion Holiday, Christmas & New Years – Spring & Easter – Thanksgiving, Autumn & Halloween