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Lemon Pie Recipe

  • 2 cups flour (you may use 1 cup wheat flour and 1 cup quinoa flour)
  • 1 teaspoon salt
  • ½ cup butter, chilled and diced
  • ¼ cup vegetable shortening
  • 4-5 tablespoons iced water
  • 1 can condensed milk
  • 4 egg yolks
  • 1 teaspoon lime zest
  • ½ cup lime juice
  • Meringue:
  • 4 egg whites
  • 4 tablespoons granulated sugar
  • 1 teaspoon vanilla essence
Lemon Pie Recipe


  1. If using a food processor, add the flour, salt, diced butter and shortening to the bowl, close and process for 30 seconds until the mixture looks like coarse grated bread.
  2. Add the water -a tablespoon at a time- and process only until it forms a dough.
  3. Transfer the dought to a floured table and gather everything together, press it and wrap in plastic wrap. Place in the refrigerator for 1 hour.
  4. At this point you may freeze the dough up to 3 months, or keep it refrigerated up to a week.
  5. Preheat the oven to 425ºF.
  6. Unwrap the dough, and using a rolling pin roll the dough on a floured surface until ⅛ inch thick. Fold in half and then in half again, transfer to a pie pan, pressing the dough. Cut the extra dough and make a nice trim, pressing with your fingers. Prick the base with a fork and put in the freezer for 10 minutes. Take the pan out of the freezer, place a piece of foil over the dough and fill it with raw rice or beans. Bake for 12 minutes. Discard the foil and continue baking for 3 more minutes.
  7. Take the pan out of the oven and cool completely.
  8. Turn down the oven temperature to 350ºF.
  9. In a bowl, combine the condensed milk, egg yolks, lime zest and lime juice, using a wire whisk.
  10. In another bowl beat the egg whites with an electric mixer, adding the sugar, a tablespoon at a time until firm and glossy.
  11. Pour the egg yolk mixture on the baked pastry shell, and cover everything with the meringue. Bake for 17 minutes.
  12. Take the pie out of the oven and cool completely before serving.

Source: Peru Delights
Lemon Pie Recipe Lemon Pie Recipe Reviewed by kuji hara on 1:41 AM Rating: 5

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