Chilean Lemon Pie — Homemade Pie de Limón Recipe

Versión en Español

Chilean lemon pie, or pie de limón, is a classic dessert made with a crisp shortcrust base, a dense filling of sweetened condensed milk and fresh lemon juice, and a golden Italian meringue lattice on top. It takes 90 minutes of preparation and about 45 minutes of cooking, plus at least 4 hours in the fridge, and serves 8.

It stands out for its contrast of textures and its balance between the sweetness of the milk and the tartness of the lemon, and it is one of the favorite treats for the Chilean afternoon tea known as once.

How to Make Chilean Lemon Pie?

Chilean lemon pie is made in three stages. First a sweet shortcrust is blind baked, then it is filled with a no cook cream of condensed milk, lemon juice, and zest that sets in the fridge, and finally it is topped with Italian meringue piped in a lattice and lightly browned.

Nutritional Information

Each serving of lemon pie (1/8 of the pie) contains approximately 720 kcal, 14 g of protein, 25 g of total fat (15 g of saturated fat), 97 mg of cholesterol, 113 g of carbohydrates, 89 g of sugars, 1 g of fiber, and 210 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Lemon Pie Recipe

Preparation: 90 minutes (plus 4 hours chilling)
Cooking: 45 minutes
Servings: 8

Ingredients

Filling and topping

• 2 cans (397 g each) of sweetened condensed milk
• 250 ml (1 cup) of fresh lemon juice
• Zest of 1 lemon
• 240 g (1¼ cups) of sugar
• 80 ml (⅓ cup) of water
• 4 egg whites

Pie crust

• 250 g (2 cups) of all purpose flour
• 150 g (⅔ cup) of cold butter
• 30 g (2½ tablespoons) of sugar
• 1 egg
• 1 pinch of salt
• Cold water, as needed

Instructions

1. In a medium bowl, mix the condensed milk, lemon juice, and lemon zest (without the white pith). Stir well with a wooden spoon for about 5 minutes until smooth. In a second bowl, combine the sifted flour and the cold butter and rub them together with your fingertips or pulse in a food processor until the mixture looks sandy.

2. Make a well in the center and add the sugar, egg, and salt, plus a little cold water if needed. Knead gently without overworking the dough, wrap it in plastic wrap, and chill for 30 minutes. Press the dough into the pie dish with your fingers and knuckles until it covers the bottom and sides, then chill for another 10 minutes.
3. Preheat the oven to 180°C (356°F) and bake the crust for 15 to 20 minutes, until lightly golden. Let it cool. Pour the lemon cream over the crust, cover with plastic wrap, and refrigerate for at least 4 hours. Once set, lightly scratch the surface with a fork, like a plowed field, so the meringue grips it.

4. Make a syrup with the sugar and water and cook it to the soft ball stage, about 118°C (245°F). Meanwhile, beat the egg whites until they form soft peaks, then pour in the hot syrup in a thin stream while beating, until the meringue is glossy and firm. Transfer it to a piping bag with a star tip. Preheat the oven to 180°C (356°F) for at least 10 minutes.

5. Pipe a line of meringue along the pie, then pipe short perpendicular lines 1 to 2 cm apart across it. Repeat to form a lattice over the whole surface.

6. Brown the meringue very carefully in the preheated oven for about 5 minutes, or use a kitchen torch. Serve the lemon pie cold, cut into wedges, as a dessert or at teatime.

Additional Tips

Get more juice from your lemons

Use juicy lemons at room temperature and roll them on the counter before squeezing. A pinch of sea salt in the lemon cream also brightens the flavor.

Stabilize the meringue

Mix 1 teaspoon of cornstarch into the sugar before making the syrup. It absorbs excess moisture and gives a steadier meringue, which helps in humid weather.

Try a cookie crust

For a quicker version, replace the shortcrust with ground butter, lemon, or Maria cookies mixed with about 50 g of melted unsalted butter, pressed into the dish.

Frequently Asked Questions (FAQs)

1. Why is my lemon filling runny?

Either the ratio of lemon juice to condensed milk was off, or the pie was not chilled long enough before cutting. Let it rest in the fridge for at least 4 hours for a firm cream.

2. Can I make lemon pie without meringue?

Yes. Serve it with the cream alone, top it with whipped cream, or simply sprinkle lemon zest over it for a lighter, fresher finish.

3. How long does lemon pie keep in the fridge?

It stays fresh for up to 3 days if well covered. After that, the meringue may start to weep and the crust loses its crispness.

4. How do I keep the crust from getting soggy?

Let the crust cool completely before adding the filling and meringue. For an extra crisp base, bake it a few minutes longer.

5. Can I freeze lemon pie?

It is not ideal, because meringue loses its texture and releases water when thawed. You can freeze the crust with the filling and add the meringue when you are ready to serve.

What Is Chilean Lemon Pie?

Pie de limón is the Chilean take on lemon meringue pie. Instead of a cooked lemon curd thickened with cornstarch and yolks, the Chilean version uses a no cook filling of condensed milk and lemon juice, which the acid thickens naturally, crowned with Italian meringue.

History of Lemon Pie in Chile

Lemon tarts and custards have been made in Europe for centuries, and the version topped with meringue took its modern form in the nineteenth century. Today lemon pie is popular throughout the Americas, and the condensed milk version is the traditional one in Chile.

Did You Know?

In Chile, lemon pie is a fixture of cafés, bakeries, and family gatherings, where it shares the spotlight with classics such as torta de mil hojas and the fruit tartlet.

Recommended

• Chilean Passion Fruit Meringue Pie Recipe
• Chilean Lemon Foam Recipe
• Chilean Lemon Cookies Recipe
• Chilean Meringue Sandwiches with Manjar Recipe