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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Lemon Meringue Pie

January 6, 2022 by Pilar Hernandez

Versión en español

Chilean Lemon Meringue Pie

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. The meringue is stable and lasts well for a couple of days.

You can refrigerate it for 2-3 days.

Tips for making the Lemon Meringue Pie:

Are you sure is it 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.

Recipe updated on May 2017.
Chilean Lemon Meringue Pie

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

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Chilean Lemon Meringue Pie

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 10
  • Category: Pie
  • Method: Baked
  • Cuisine: Chilean
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Description

My family’s recipe, easy and delicious.


Ingredients

Units

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

Keywords: lemon meringue pie, chilean pie, lemon pie

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

 

Chilean Lemon Meringue Pie


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Chilean Cakes & Bakes, Chilean recipes, Pies, Popular Posts, Sweet treats

About Pilar Hernandez

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  1. Pilar

    May 12, 2017 at 5:03 pm

    It looks delicious, I’m a big fan of lemon pie… i newd to do it!!

    Reply
    • Pilar Hernandez

      May 13, 2017 at 9:22 am

      Thanks Pilar. It’s so good!

      Reply
  2. Tindelina

    May 17, 2017 at 1:50 pm

    I love lemon meringue pie! Thanks for sharing your recipe!

    Reply
    • Pilar Hernandez

      May 19, 2017 at 8:27 am

      You are welcome. It’s delicious.

      Reply
  3. Katy

    February 26, 2019 at 7:43 am

    What is the pan size?
    Thank you

    Reply
    • Pilar Hernandez

      February 26, 2019 at 8:42 am

      Standard quiche or tart pan with removable bottom 11″ or 28 cm. I added the information to the recipe. Thanks for asking.

      Reply
  4. Elena

    April 24, 2020 at 1:12 pm

    Hola Pilar. Yo también soy Chilena y vivo hace 21 anos acá en USA. MI primo de Chile vino a vernos para Navidad y siempre hace pie de limón. Esta va a ser mi primera vez con tu receta, Te comento como me queda.
    Saludos. Please be safe.
    Elena.

    Reply
    • Pilar Hernandez

      April 24, 2020 at 8:47 pm

      Suerte. Espero que sea un éxito. Bienvenida al blog.

      Reply
  5. Tanaporn

    April 29, 2020 at 10:27 pm

    I have tried your recipe and I love the taste of everything! Just one thing I concerned is that my filling is too soft and not set enough even I left overnight in the fridge. Even I use full cream condensed milk.
    Why is that still too soft?

    Thank you 🙂

    Reply
    • Pilar Hernandez

      April 30, 2020 at 1:04 pm

      You need to mix the condensed milk with the fresh lemon juice (real) very carefully and thoroughly, both ingredients and technique are key to the result.

      Reply
      • Pure

        June 3, 2020 at 2:41 am

        I do use the fresh real lemon juice. But maybe I didn’t mix well combined. I would try it again today. Thank you 🙂

        Reply
        • Pilar Hernandez

          June 3, 2020 at 2:15 pm

          The mixing is key.

          Reply
  6. 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
  7. 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

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