Lemon Meringue Pie is mostly found in Anglophone countries around the world. The Peruvian version uses instead of lemons the characteristic small Peruvian, very acid limes. Pie de Limon or Tarta de Limon is a very popular and extremely sweet dessert. On top of a thin pastry a lime custard or pudding is put, covered with a thick layer of meringue and baked.
LimaEasy's Recipe for Peruvian Pie de Limon
- 80g soft butter
- 200g all-purpose flour
- 60g sugar
- 1 egg
- 4 egg yolks
- 1 tin (400g) sweetened condensed milk
- 100ml fesh lime juice
- 4 egg whites
- 1 pinch of salt
- 160g sugar
First prepare the crust. Place the butter, flour, sugar and the egg into a bowl and blend together with an electric mixer. With your hands combine the mixture until you have a shiny dough. Then roll the pastry (best use some cling film or baking paper on top and bottom to avoid sticking). Place the pastry in a pie pan covering bottom and sides and refrigerate for 30 minutes. Pierce cold pastry several times with a fork and bake at 180°C for 10 minutes.
In the meantime prepare the filling. Whisk the egg yolks. Then add the sweetened condensed milk and the lime juice and blend well. Pour the mixture on top of the pre-baked pastry and bake for another 10 minutes.
For the meringue beat the egg whites with a pinch of salt until very stiff. Gradually add the sugar and whisk until the sugar is completely dissolved and the meringue is creamy and shiny. Spread the meringue on top of the lime filling and bake another 10 minutes.