Pie de limón, also known as lemon meringue pie, is a popular dessert originating in the United States but has gained popularity in many countries, including Latin America. It is a sweet and tangy dessert that combines a buttery pie crust, a smooth and zesty lemon filling, and a fluffy meringue topping.
It is a beloved dessert in many Latin American countries, especially Argentina, Chile, and Peru. It is often featured on restaurant dessert menus and is a favorite for family gatherings and celebrations.
To make pie de limón, prepare the pie crust and bake it until golden brown. This crust acts as a delicious contrast to the creamy lemon filling. The lemon filling is made by mixing the lemon juice and sweetened condensed milk. This mixture is then poured into the baked pie crust. Next, the meringue topping is added and browned in the oven or with a torch.
Served cold. The combination of sweetened condensed milk and fresh lemon juice gives pie de limón its signature sweet and tangy flavor, making it a refreshing and satisfying dessert. My family's recipe is easy and delicious.
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?
Baking the filling in this version of lemon pie without egg yolks is unnecessary, but you must be careful when mixing the lemon juice with the condensed milk. It needs to be mixed thoroughly to set and have an excellent final consistency.
Is it worth making the meringue in a bain-marie?
It is a much more stable meringue that will not release water or syrup.
Is there 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 widespread and ingrained pastry in our culture.
What can I do with the egg yolks?
I make Chilean Alfajores.
You may also be interested in the recipe: Chilean Espuma de Limón Lemon Froth.
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Chilean Pie de Limón Lemon Meringue
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10
- Category: Pie
- Method: Baked
- Cuisine: Chilean
Description
My family's recipe, easy and delicious.
Ingredients
- 125 grams butter (8 tablespoons), at room temperature
- 3 tablespoons confectioners' sugar
- 1 large egg
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 pinch of salt
- 2 cans sweetened condensed milk
- 1 ¼ cup lemon juice, strained
- lemon zest from 1 lemon
- 4 large egg whites at room temperature
- 1 cup (200 g) granulated sugar
Instructions
- Preheat oven to 180C or 350F.
- Butter an 11" removable bottom quiche or tart pan (affiliate link).
- Beat the butter and confectioner's sugar in a bowl for 5 minutes until creamy. Add the egg and stir to combine. Add the flour, salt, and baking powder and beat until crumbles form. Keep working the dough using your hands until it is soft.
- Make a disc and extend it over the mold. Press the dough with your knuckles until the base and walls are covered.
- Bake for 15-20 minutes until it is slightly golden.
- While the dough bakes, mix condensed milk with lemon juice and lemon zest. Stir until combined—be patient, as this may take some time.
- Remove the cooked dough and pour the lemon-condensed milk mixture over the warm dough.
- Prepare a water bath in a large pot. Boil 5 cm or 2" water.
- Prepare the meringue: Use a clean bowl (I use my KitchenAid) to place over the pot of boiling water without touching the water. Mix the egg whites with sugar and beat with a wired beater. Place the bowl over the water bath and constantly beat until the sugar dissolves; it's quick, about 3-5 minutes. The easiest way of checking is to take some of the egg whites between your fingers; you should not feel any grains.
- Remove the egg whites from Bain Marie and beat them with a hand or stand mixer at maximum speed until the mixture cools and the meringue is white, bright, and firm. You can put the meringue in a piping bag with a star tip (use your largest), make whatever design you like, or scoop it on top of the lemon filling.
- Brown in the oven using the broiler (keep an eye on it continuously; it's quick, 2-3 minutes), or burn with a kitchen torch as I did.
- Serve cold; you can refrigerate overnight unmolded.
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
Tanaporn says
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 🙂
Pilar Hernandez says
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.
Pure says
I do use the fresh real lemon juice. But maybe I didn’t mix well combined. I would try it again today. Thank you 🙂
Pilar Hernandez says
The mixing is key.
Elena says
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.
Pilar Hernandez says
Suerte. Espero que sea un éxito. Bienvenida al blog.
Katy says
What is the pan size?
Thank you
Pilar Hernandez says
Standard quiche or tart pan with removable bottom 11" or 28 cm. I added the information to the recipe. Thanks for asking.
Tindelina says
I love lemon meringue pie! Thanks for sharing your recipe!
Pilar Hernandez says
You are welcome. It's delicious.
Pilar says
It looks delicious, I'm a big fan of lemon pie... i newd to do it!!
Pilar Hernandez says
Thanks Pilar. It's so good!