Ingredients
- 1 baked pie shell
- 2/3 cup maple syrup
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 egg yolks
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 2 tbsp butter
- 3 egg whites
- 3 tbsp maple syrup (meringue)
Method
- Whisk 2/3 cup maple syrup, cornstarch and water; cook until thick.
- Temper yolks in, add lemon juice, zest and butter; pour into shell.
- Beat whites with 3 tbsp maple syrup to stiff peaks; spread over filling.
- Bake at 160°C 12–15 min until meringue is golden.
Conversion and rationale
Original sweetener (classic version): 1 cup sugar (curd) + 6 tbsp sugar (meringue)
Conversion used: Curd sugar → 2/3 cup maple syrup, reduce water by 1/3 cup; meringue sugar → 3 tbsp maple syrup added slowly while beating; oven −15°C.
Why Quebec maple syrup: Maple tempers lemon's tartness with mineral-rich sweetness and gives the meringue a subtle amber note; supports Québec producers.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →