October 22, 2023

Lemon Pie

This is a pie that can be enjoyed as a dessert or paired with tea or coffee. It’s a classic in Chilean cuisine, and it’s said to have its origins in England as a popular dessert. Have you ever tried it?

In my home, it’s my mom’s absolute favorite. We even use it as a birthday cake to sing “Happy Birthday” on her special day. The citrusy touch makes it perfect to savor with a nice cup of coffee. I absolutely love it!

This recipe includes meringue, and you can use your favorite kind. Personally, I prefer an Italian-style meringue that always works well for all my preparations and maintains its consistency for around 3 days.

Not ready to cook yet? Save this image and cook later!

Lemon Pie

Print Recipe Pin Recipe

Prep Time 1

Cook Time 15

Total Time 1 15

Course Coffee Time

Servings 8 people

Equipment

1 Mixer
1 Conventional Oven
1 Pot.

Ingredients

Base

150 grams Room-temperature margarine.
2 Cups All-purpose flour.
½ tsp Baking powder.
2 tbsp Sugar.
Zest of 1 lemon.
1 Egg yolk.

Filling

1 Can Of condensed milk.
1 Can Of water (use the condensed milk can for measuring).
2 Egg yolks.
2 tbsp Of cornstarch.
1/4 to 1/3 cup of lemon juice (adjust to desired acidity).

Topping

3 Egg whites.
1 ½ cups Sugar.
Water.

Instructions

For the Base:

Preheat the oven to a temperature between 180°C – 200°C.
Grease a detachable mold of approximately 25 cm in diameter.
Combine all base ingredients by hand until they form a crumbly texture, then continue mixing until it forms a dough.
Press the dough into the mold using your fingers and prick it with a fork.
Bake for 15 minutes at 200°C.

For the Filling:

In a pot, heat the condensed milkand water over low heat.
Add the beaten egg yolks through a sieve, stirring constantly.
Dissolve the cornstarch in a little cold water and add it to the mixture, stirring continuously.
When it starts to boil, keep stirring until the bottom of the pot is visible when you pass a spatula.
Let it cool while stirring to prevent a film from forming on the surface. Once cool, add the lemon juice and stir until smooth and homogeneous.
Pour it over the cooled crust.

For the Topping:

For the meringue, whip the egg whites until they're all fluffy.
In a pot, toss in the sugar and water and heat it up until the sugar dissolves, stirring every now and then.
It'll be ready when you lift a spoon, and the syrup falls off like a thin hair-like string.
Keep whipping the egg whites on high speed, and slowly pour in the syrup in a thin stream. Whip it until the meringue cools down, it depends on the mixer, but it's around 10 minutes or so.
Pour the meringue over the crust and filling. You can brown the meringue with a torch if you like.
Refrigerate for at least 6 hours before serving.
Now, it's time to enjoy!