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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Chilean Pie de Limón Lemon Meringue

August 6, 2022 by Pilar Hernandez
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Versión en español

Chilean Pie de limón Lemon Meringue

Pie de Limón, or Lemon Meringue Pie, is a traditional Chilean dessert or pastry. My family recipe does not fail, and it’s easy. You bake the dough but skip baking the filling since we don’t use egg yolks because in chile is traditional to make lemon meringue pie with condensed milk. The meringue is stable and lasts well for a couple of days.

You can refrigerate it for 2-3 days.

Tips for making the Pie de limón:

Are you sure it is not necessary to bake the filling?

It is NOT necessary to bake the filling in this version of lemon pie without egg yolks, but you must be very careful when mixing the lemon juice with the condensed milk. It needs to mix thoroughly to set and have excellent final consistency.

Is it worth making the meringue in a bain-marie?

Yes, it is a much more stable meringue that will release water or syrup.

Is it any substantial difference between Lemon Meringue Pie and Chilean Pie de limón?

Not really; it’s unclear how Pie de limón was introduced to Chile and why it became such a popular and ingrained pastry in our culture.

What can I do with the egg yolks?

I make Chilean Alfajores.

Chilean Pie de limón Lemon Meringue

You may also be interested in the recipe: Chilean Espuma de Limón Lemon Froth.

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Chilean Pie de Limón Lemon Meringue

★★★★★

5 from 1 reviews

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My family’s recipe, easy and delicious.

  • Total Time: 1 hour
  • Yield: 10 1x

Ingredients

Units Scale

Dough:

  • 125 grams butter, room temperature
  • 3 tablespoons confectioner’s sugar
  • 1 egg
  • 2 cups regular flour
  • 2 teaspoons baking powder
  • 1 pinch of salt

filling:

  • 2 cans sweetened condensed milk
  • 1 1/4 cup lemon juice, strained
  • lemon zest

meringue:

  • 4 egg whites at room temperature
  • 1 cup granulated sugar

Instructions

  1. Preheat oven at 180C or 350F.
  2. Butter an 11″ removable bottom quiche or tart pan (affiliate link).
  3. In a bowl, beat the butter and confectioner’s sugar for 5 minutes until creamy. Add egg and stir to combine. Add flour, salt, and baking powder and beat until crumbles form. Keep working it using your hands until the dough is soft.Flour for dough Dough for the pie
  4. Make a disc and extend over a form compressing the dough with your knuckles until the base and the walls are covered.
    Raw dough on a pie tart
  5. Bake for 15-20 minutes until it is slightly golden.
    Baked tart dough
  6. While the dough bakes, mix condensed milk with lemon juice and lemon zest. Stir until combined –you need to be patient as this may take some time.
    Ingredients for the lemon filling Mixed lemon juice and condensed milk filling ready
  7. Remove the cooked dough and pour the lemon- condensed milk mixture over the warm dough.
    Filling on the baked dough
  8. Prepare a water bath in a large pot. Boil 5cm water.
  9. Prepare the meringue. Use a clean un bowl (I use my KitchenAid’s) that you can place over the pot of boiling water without touching the water. Mix the egg whites with sugar and beat with a wired beater. Place over the water bath and constantly beat until sugar dissolves; it’s quick, about 3-5 minutes. The easiest way of checking is to take some of the egg whites between the fingers; you should not feel any grains.
  10. Remove from Bain Marie and beat the egg whites with the hand mixer at maximum speed until the mix cools and the meringue is white, bright, and firm. You can put the meringue in a piping bag with a star tip (use the largest you have) and make whatever design you like.
    adding the meringue meringue covering the lemon pie
  11. Brown in the oven at 180C (keep an eye on it continuously, it’s quick 5-8 minutes) or burn with a kitchen torch as I did.
  12. Serve cold; you can refrigerate overnight unmolded.
    Chilean Lemon Meringue Pie
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Pie
  • Method: Baked
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 547
  • Sugar: 66.8 g
  • Sodium: 367.4 mg
  • Fat: 17.9 g
  • Saturated Fat: 10.9 g
  • Carbohydrates: 88.3 g
  • Fiber: 0.9 g
  • Protein: 11.2 g

Keywords: lemon meringue pie, chilean pie, lemon pie

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

 

 


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Category: Chilean Cakes & Bakes, Chilean Once

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Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Dafydd and Dani

    June 5, 2022 at 10:33 am

    Zesty sweet sour and delicious, es muy rico!! Muchas gracias Pilar ❤

    The recipe worked beautifully! 👍

    ★★★★★

    Reply
    • Pilar Hernandez

      June 5, 2022 at 2:47 pm

      I’m so happy! Thanks for coming back and commenting.

      Reply
  2. Felipe

    October 15, 2020 at 7:57 pm

    Is this with sweetend condensed milk or unsweetened?

    Reply
    • Pilar Hernandez

      October 16, 2020 at 1:00 pm

      Sweetened.

      Reply
  3. Cha-lee

    May 9, 2020 at 6:13 am

    Thanks for this. Really great turn out for me! Only thing I added was two egg yolks to the filling which made it perfect 🙂

    Reply
    • Pilar Hernandez

      May 9, 2020 at 1:37 pm

      Fantastic. Thanks for coming back to comment.

      Reply
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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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