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  1. 150 g flour
  2. 50 g flour
  3. a pinch of salt
  4. 120 g very cold butter, cut into pieces

Lemon Filling:

  1. 150 g cream cheese, room temperature
  2. 100 g sugar
  3. 120 ml fresh lemon juice
  4. 2 eggs
  5. 1 tbsp grated lemon zest


  1. 4 egg whites
  2. 120 g sugar

For the pastry, place flour, salt and sugar in the food processor. Add the butter and pulse until the mixture has a coarse meal texture. Place the crumbly mixture on a surface and shape a ball. If the dough doesn’t hold together, add a couple of tablespoons of icy cold water. Refrigerate the dough for an hour. Place the pastry in the prepared tart pan and press the pastry onto the bottom and up the sides of the pan.

Line the pie crust with aluminum foil. Fill with pie weights – dry beans, rice, etc. Bake with weights in a preheated oven at 180 degrees C for about 15 min or until golden brown. Remove from oven, place on a wire rack to cool for a few minutes and carefully remove pie weights.

Mix the cream cheese and sugar until incorporated. Add the eggs and process until well combined. Add the lemon juice and zest.

Pour filling into pre baked tart shell and bake for approximately 25 min (at 175 degrees C). Let the tart cool.

In a large bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie. Bake for 10 more minutes, or until meringue is golden brown.