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Chilean Pie de Limón Lemon Meringue
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My family’s recipe, easy and delicious.

Total Time: 1 hour Yield: 10
Ingredients

Units USM
Dough:

125 grams butter, room temperature
3 tablespoons confectioner’s sugar
1 egg
2 cups regular flour
2 teaspoons baking powder
1 pinch of salt
filling:

2 cans sweetened condensed milk
1 1/4 cup lemon juice, strained
lemon zest
meringue:

4 egg whites at room temperature
1 cup granulated sugar
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Instructions
Preheat oven at 180C or 350F.
Butter an 11″ removable bottom quiche or tart pan (affiliate link).
In a bowl, beat the butter and confectioner’s sugar for 5 minutes until creamy. Add egg and stir to combine. Add flour, salt, and baking powder and beat until crumbles form. Keep working it using your hands until the dough is soft.Flour for dough Dough for the pie
Make a disc and extend over a form compressing the dough with your knuckles until the base and the walls are covered.
Raw dough on a pie tart
Bake for 15-20 minutes until it is slightly golden.
Baked tart dough
While the dough bakes, mix condensed milk with lemon juice and lemon zest. Stir until combined –you need to be patient as this may take some time.
Ingredients for the lemon fillingMixed lemon juice and condensed milkfilling ready
Remove the cooked dough and pour the lemon- condensed milk mixture over the warm dough.
Filling on the baked dough
Prepare a water bath in a large pot. Boil 5cm water.
Prepare the meringue. Use a clean un bowl (I use my KitchenAid’s) that you can place over the pot of boiling water without touching the water. Mix the egg whites with sugar and beat with a wired beater. Place over the water bath and constantly beat until sugar dissolves; it’s quick, about 3-5 minutes. The easiest way of checking is to take some of the egg whites between the fingers; you should not feel any grains.
Remove from Bain Marie and beat the egg whites with the hand mixer at maximum speed until the mix cools and the meringue is white, bright, and firm. You can put the meringue in a piping bag with a star tip (use the largest you have) and make whatever design you like.
adding the meringuemeringue covering the lemon pie
Brown in the oven at 180C (keep an eye on it continuously, it’s quick 5-8 minutes) or burn with a kitchen torch as I did.
Serve cold; you can refrigerate overnight unmolded.
Chilean Lemon Meringue Pie
Author: Pilar Hernandez
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Pie
Method: Baked
Cuisine: Chilean
Nutrition
Serving Size:Calories: 547Sugar: 66.8 gSodium: 367.4 mgFat: 17.9 gSaturated Fat: 10.9 gCarbohydrates: 88.3 gFiber: 0.9 gProtein: 11.2 g
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How to Make Classic Cheesecake

You only need a few basic staple ingredients for this cheesecake recipe.

Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!
Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.
Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.
A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea.
Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not overmix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.

And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky over-beaten cheesecake batter, hardly the way we want to start!

How to Make Classic Cheesecake