Recipe by Paula Shoyer

Lemon Tart with Walnut Crust (Passover)

add or remove this to/from your favorites
Parve Parve
Medium Medium
8 Servings


- Tree nuts - Egg

You can make this delicious tart two days in advance. Store it in the refrigerator.


Walnut Crust

  • 4 tablespoons pareve margarine

  • 2 cups Gefen Ground Walnuts (from about 3 and 1/2 to 4 cups walnut halves)

  • 3 tablespoons light brown sugar

Lemon Cream Filling

  • 3 large eggs plus 2 egg yolks

  • 1 cup sugar

  • 5 tablespoons fresh lemon juice (from 3 lemons)

  • zest of 1 lemon

  • 5 tablespoons pareve margarine, plus extra to grease the pan

Meringue Topping

  • 1/3 cup sugar

  • 2 tablespoons water

  • 1 large egg white



Preheat the oven to 350 degrees Fahrenheit. Prepare an eight- or nine-inch pie pan with a removable bottom.


To make the crust, place the margarine in a medium, microwave-safe bowl and heat for 45 seconds, or until melted. Add the walnuts and brown sugar and mix until combined. Pour the mixture into the pie pan and, with your fingers, press the dough to cover the bottom and up the sides of the pan. Bake for 15 minutes. Remove from the oven and set aside, but leave the oven on.


While the crust is baking, make the lemon cream: Place the eggs, yolks, and sugar in a double-boiler over simmering water.


Add the lemon juice and zest to the bowl and whisk. Cook the lemon cream, uncovered, whisking occasionally, until a thick mixture is formed. This takes approximately 25 minutes. Be patient and do not stir too much. If the water in the saucepan boils too fast, turn down the heat.


Remove from the heat and whisk in the margarine, one tablespoon at a time. Spoon the lemon cream filling into the crust. Bake for 20 minutes, or until the outside edges of the cream are set (the inside can remain a little wobbly). Allow to cool and then place in the refrigerator for at least two hours.


To make the meringue topping: In a small, heavy saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. Continue to cook until it reaches 230 degrees Fahrenheit on a candy thermometer.


While the sugar is cooking, beat the egg whites in a medium bowl with an electric mixer on high speed until stiff. When the sugar is ready, reduce the mixer speed to low and then slowly add the sugar-water mixture, pouring it down the side of the bowl, not directly onto the wire whisk. When all of the sugar has been poured in, turn the mixer up to high speed and beat for one minute until the meringue is thick and shiny.


Use a silicone spatula to spread the meringue all over the top of the lemon filling or use a pastry bag and tip to make any desired designs. You can use a chef’s blowtorch to lightly brown the top or place it in an oven preheated to 450 degrees Fahrenheit for a few minutes until the top browns, keeping a close watch the entire time.


This recipe appeared in Kosher Inspired, April 2011. Kosher Inspired is a product of Mishpacha Magazine.
Lemon Tart with Walnut Crust (Passover)

Please log in to rate


Notify of
Inline Feedbacks
View all comments