Beverages
Lemon and meringue quark pie
A lemon meringue quark pie is delicious, fluffy, refreshing and light. No oven needed and it doesn't require much work. But, you have to wait for it!
Updated at: 2025-07-19
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Recipe lemon and meringue quark pie
Ingredients
12 persons
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Made by Véronique
Published at 2017-08-06, this recipe is for 12 persons and takes 35 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
20 minutes
Time cooking
15 minutes
Total time
35 minutes
Preparation - 20 minutes
Start with the meringues, or use store-bought mini meringues. LINE the bottom of the spring form with parchment paper and coat the sides with butter. MELT about 60 gram of butter in a small saucepan.
Create cookie crumbs using a food processor, blender or rolling-pin. If you're using a rolling-pin, it's best to add the cookies to a zip-lock bag. Combine the cookie crumbs and melted butter and divide them over the bottom of the spring form.
Refrigerate while you create the quark filling. Grate the peel of the lemons and then juice them. Soak the gelatin leaves in cold water and meanwhile heat the lemon zest and juice in a small saucepan.
Squeeze the water from the gelatin leaves, dissolve them in the lemon juice and set aside.
Finishing the lemon and meringue quark pie - 15 minutes + waiting time
Whip up the heavy cream until it's about the thickness of yogurt. Gradually add the sugar and vanilla sugar. Add the quark and lemon mixture and stir until it's smooth.
Divide the filling evenly over the cookie crumbs bottom. Refrigerate for at least 2 hours. Divide the meringues over the quark pie and serve immediately. Enjoy!
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