Maple Lemon Cream Meringue Pie

Cooking with Maple Products / Desserts / Fancy Pastries / Recipes with Maple Sugar / Recipes with Maple Syrup

Preparation Time:
Cooking Time:
4 portions
Metric Imperial



  • 1/2 cup unsalted butter
  • 1/2 cup fine maple sugar
  • 1/4 cup almond flour
  • 1 pinch of salt
  • 1 egg
  • 2 cups pastry flour, sifted


  • 3/4 cup unsalted butter
  • 1 cup granulated maple sugar
  • 3 fresh lemons, juiced
  • 2 large eggs
  • 1 lemon, zested


  • 2 egg whites
  • 1/2 cup maple syrup (preferably dark syrup for its robust flavour)



  1. In the bowl of a stand mixer or food processor with a paddle attachment, mix the butter, combine the maple sugar, almond flour, and salt.
  2. Add the egg, then the flour.
  3. Knead the dough on a tabletop. Form into a rectangle and wrap with plastic wrap. Put into the fridge for at least 3 hours.
  4. After resting time, preheat the oven to 180° C (350° F).
  5. Take half the dough and roll it out on a floured surface. Place it in a 24-cm (9 1/2-inch) tart pan with a removable bottom, then prick holes in the bottom with a fork. Freeze the rest of the dough for another use.
  6. Bake 7 – 10 minutes, then allow to cool before adding the lemon filling.


  1. In a saucepan, melt the butter, add half the maple sugar, then the lemon juice.
  2. In a bowl, whip the eggs with the remaining sugar and the lemon zest.
  3. Pour this hot mixture over the eggs, whisking to combine. Transfer back to the pan and cook, whisking vigorously, until bubbling.
  4. Pour hot mixture through a sieve and let cool to room temperature.
  5. Pour into the pie shell and allow to set in the refrigerator.


  1. Beat egg whites in the bowl of a stand mixer or food processor with a whisk attachment.
  2. Use a large saucepan (to avoid bubbling over) to heat the maple syrup until it reads 110° C (225° F) on a candy thermometer.
  3. Drizzle the maple syrup over the egg whites, beating until cool.
  4. Spread the meringue over the lemon filling. Brown with a crème brûlée torch or under the broiler, watching carefully (less than 2 minutes*).

REFRIGERATION TIME: At least 3 hours

STORAGE: This pie will stay for 3 days in the fridge or 1 month in the freezer (don’t freeze the meringue).

*   More adventurous chefs may use a thin fluted tip to make attractive meringue rosettes, then brown. Decorate with the lemon zest.

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.

Recipes by Nancy Samson

Chocolate maker

Cooking with Maple Products Recipes

Desserts Recipes

Fancy Pastries Recipes

Recipes with Maple Sugar

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.