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.