Lemon Meringue pie Brazilian way. Makes 8 slices for only $6.
Made with a Maria biscuit base and a smooth lemon filling using condensed milk and cream, this pie is topped with a soft, glossy meringue and baked to perfection. No fancy tools, no stress—just real flavor and comfort in every bite. Perfect for gatherings, family dinners, or when that citrusy craving hits.
Easy Brazilian Lemon Pie (Torta de Limão) with Condensed Milk and Meringue
This classic Torta de Limão combines a buttery Maria biscuit crust, a creamy and tangy lemon filling, and a sweet, fluffy meringue topping. Simple to make, and absolutely delicious!
Equipment
- 1 Food Processor
- 1 22cm Round Baking Tray with removable base.
Ingredients
- 200 g marie biscuit
- 150 g cold butter
Filling
- 1 can condensed milk
- 200 g reduced cream excess liquid removed
- 4 lemons
- lemon zest
Meringue Top
- 3 egg white
- 3 tbsp sugar
Instructions
Base
- Add to a food processor biscuits and cold butter.
- Blitz until becomes a corse flour like.
- Check there are no lumps of butter left.
- Transfer to a baking tray and with your hand press it down firmly to cover bottom and sides.
- Bake in how oven 180C | 356F for 10 minutes.
- Remove from the oven and set aside to cool down.
Filling
- Mix together condensed milk, reduced cream, lemon juice and lemon zest. Set aside.
Meringue Topping
- In a bowl add egg whites and whisk it until it firms up.
- Add 1 tbsp of sugar at the time while whisking it.
- Once all sugar has been added continue whisking until nice and glossy.
Assembling the Pie
- Add the filling on top of the pie crust.
- Cover with meringue. Use a pipping bag to decorate if you prefer but not necessary.
- Some more lemon zest.
- Bake in how oven until meringue is nice and golden.
- Remove let it cool down and refrigerate for 2 hours before serving.
Video
Notes
When baking the pie the meringue can be the consistency you prefer. My preference is for golden top but still soft.
