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Chilean Pie de Limón Lemon Meringue

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5 from 1 review

My family’s recipe, easy and delicious.

  • Total Time: 1 hour
  • Yield: 10

Ingredients

Units

Dough:

  • 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

Filling:

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

Meringue:

  • 4 large egg whites at room temperature
  • 1 cup (200 g) granulated sugar

Instructions

  1. Preheat oven to 180C or 350F.
  2. Butter an 11″ removable bottom quiche or tart pan (affiliate link).
  3. 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.Flour for dough Dough for the pie
  4. Make a disc and extend it over the mold. Press the dough with your knuckles until the base and 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—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 5 cm or 2″ water.
  9. 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.
  10. 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.
    adding the meringue meringue covering the lemon pie
  11. 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.
  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

Find it online: https://www.chileanfoodandgarden.com/chilean-lemon-meringue-pie/