Latin Recipe of the Week: Belizean Lemon Pie

Latin Recipe of the Week: Belizean Lemon Pie
Course 
Dessert
Serves 
Country of Origin 
Preparation Time 
About This Recipe 

This delicious lemon pie recipe comes from Flavors of Belize: The Cookbook. Try it -- you'll love it!

Ingredients 

Ingredients for Crust:

2 cups all-purpose flour

5 tablespoons vegetable shortening

1/2 teaspoon salt

6 to 7 tablespoons cold water, as needed

Ingredients for filling and topping:

5 eggs, separated

14 ounce can sweetened condensed milk 1 cup white sugar

1/3 to 1/2 cup lime juice, plus 1 teaspoon 1/8 teaspoon cream of tartar

 

Preparation 

Directions for crust:

Preheat oven to 400°F. Combine flour and salt. Cut in the shortening until coarse crumbs form. Add water, a little at a time, and stir until mixture forms a ball. May add more water or use less to get the dough to a rolling consistency. Roll dough on floured surface to approximately 10 inches and arrange in a 9" baking dish. Prick dough generously with a fork and bake for 15 to 20 minutes or until crust is golden. Remove from oven and cool slightly. Set aside. Reduce oven to 325°F.

 

Directions for pie:

 

Beat egg yolks in a bowl just until mixed. Add condensed milk and combine. Add 1/3 to 1⁄2 cup lime juice, slowly to desired taste; should be a little tart. Pour into pie crust. Beat egg whites on high, until foamy and thick. Reduce speed and slowly add 1 cup of sugar while continuing to beat. Increase to high until sugar is incorporated. Add 1 teaspoon of lime juice and cream of tartar and beat until thick peaks form. Spread on top of the egg yolk mixture. Be sure to spread the merengue so that it touches the pie crust, thereby forming a seal. Touch top of merengue with spatula to form peaks all over. Bake at 325°F for approximately 25 minutes or until peaks are golden.

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