This is my absolute favorite recipe. It took me a while to finally write it down here because I needed it to be just right. And honestly, I try not to make it too often because I can eat the whole thing in one sitting 😅 (even though we both know that’s not ideal).
But this isn’t just any dessert — this is my Brazilian Lemon Meringue Pie. It’s buttery, creamy, and has that perfect zesty bite. But for me, it’s also a piece of the past.
Every time I make it, I think of my grandma. She used to take me to this beautiful old hotel right across from Copacabana Beach. The kind of place with big windows, white tablecloths, and a view that made everything feel special. We’d share a slice of lemon pie that tasted just like this one — sweet, tart, and completely unforgettable.
If you love this pie as much as I do, make sure to try my Passion Fruit Mousse too. It’s another citrusy favorite — and that one only takes five minutes to make but still manages to impress.
This Brazilian Recipe is a mix between a lemon meringue pie and a Key lime pie. It has the classic pie crust and fluffy meringue you’d expect from lemon meringue, but the filling is creamy and made with sweetened condensed milk like a Key lime pie — just without the graham cracker crust.
Ingredients & Substitutions
For the crust:
- All-purpose flour, unsalted butter, sugar, egg yolks, salt, and a splash of water if needed.
- No need to grease the pan — the butter in the dough takes care of it.
For the filling:
- Sweetened condensed milk, lemon juice and zest, and whipping cream.
- Lemons can be substituted with limes, which are more common and affordable in Brazil. Use whatever citrus you love or have on hand.
For the meringue:
- Egg whites and sugar, whipped into a classic Swiss meringue.
Notes: Use fresh lemons and taste as you go — their acidity and juice content can vary a lot. No need to grease your tart pan, the buttery crust handles that on its own.
How-To Overview
- Mix the crust ingredients, chill, then bake until golden.
- Whip up the lemon filling and pour it into the cooled crust.
- Make a classic Swiss meringue, top the pie, and torch or bake until golden.
How to Serve & How to Store
Serve chilled, straight from the fridge. It slices best when completely cold.
Store leftovers covered in the fridge for up to 3 days. You can also freeze just the baked crust! Wrap it really well and store for up to 3 months.
📋 Recipe Card
Brazilian Lemon Meringue Pie
Equipment
- 22-centimeter (9-inch) tart pan with a removable bottom
- Kitchen torch
Ingredients
For the crust:
- 60 grams sugar about 1/4 cup
- 100 grams unsalted butter about 7 tablespoons
- 3 egg yolks
- 200 grams all-purpose flour about 1 2/3 cups
- 1/4 teaspoon salt
- 1 teaspoon water as needed
For the filling:
- 2 cans sweetened condensed milk
- Juice of 4 to 7 lemons to taste
- Zest of 1 lemon
- 200 milliliters whipping cream about 3/4 cup plus 1 tablespoon
For the meringue:
- 3 egg whites
- 200 grams sugar about 1 cup
Instructions
- Make the crust: Mix all the crust ingredients except the water. Add water gradually just until the dough comes together. Press the dough into a 22-centimeter (9-inch) tart pan — no need to grease it. Chill for at least 30 minutes, or overnight.60 grams sugar, 100 grams unsalted butter, 3 egg yolks, 200 grams all-purpose flour, 1/4 teaspoon salt, 1 teaspoon water
- Bake the crust: Prick the base with a fork and bake at 350°F (180°C) for around 30 minutes or until golden brown. Cool to room temperature.
- Make the filling: In a bowl, combine the condensed milk, lemon juice, lemon zest, and cream. Mix well. Taste and adjust lemon juice as needed. Pour into the cooled crust.2 cans sweetened condensed milk, Juice of 4 to 7 lemons, Zest of 1 lemon, 200 milliliters whipping cream
- Make the Swiss meringue: Set a heatproof bowl over a pot of simmering water. Add egg whites and sugar. Whisk constantly for 4 minutes, until the mixture is warm and sugar has dissolved (rub between your fingers to check).3 egg whites, 200 grams sugar
- Transfer to a mixer and beat on high for about 10 minutes, until stiff, glossy peaks form and the meringue has cooled.
- Assemble: Spread the filling over the crust. Top with big swoops of meringue. Use a torch to brown the top, or leave it soft and white if you prefer.
- Chill until ready to serve.
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