Brazilian Lemon Meringue Pie
This Brazilian Lemon Meringue Pie has been my favorite since I was a kid. It combines a creamy citrus filling with fluffy meringue and a buttery crust—simple, sweet, and sunshine-bright!
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.
Notes
Crust Tips: It should be evenly golden, opaque (not see-through), and slightly pulled away from the edges of the pan when fully baked.
Plan Ahead: You can bake the crust one day, make the filling the next, and whip up the meringue right before serving.
Freezer Tip: Freeze the fully baked crust (not the whole pie). Wrap tightly and freeze up to 3 months. Thaw at room temp before filling.
Nutrition
Calories: 420kcalCarbohydrates: 53gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 128mgSodium: 104mgPotassium: 81mgFiber: 1gSugar: 33gVitamin A: 780IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!
