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Pie de limón

Pie Crust


2 Sticks of Butter (softened to room temperature)

1/2 Cups of Powdered Sugar or (1/4 Granulated Sugar)

2 Cups of All Purpose Flour



  1. Preheat oven to 375º F.

  2. Prepare your pie tin by greasing it with butter and powdering it in flour. This will ensure your pie easily breaks free from the tin.

  3. Cream together softened butter and powdered sugar in a bowl using hands or a mixer.

  4. Add in flour until dough is smooth.

  5. Spread the dough out into the greased pan. Be sure to spread it out evenly and about 1/4” thickness throughout the pan. You can always eat the excess dough raw (no eggs!) or make a small second pie.

  6. Bake the pie crust until there is a light golden brown across the surface of it, which is about 15-20 minutes.

  7. Prepare your filling while the crust is baking.

  8. Remove the pie from the oven and gently pour in the pie filling.

Pie Filling


1 Can of Sweetened Condensed Milk

3 Large Eggs

1/2 Cup of Lemon



  1. Crack eggs, separating egg whites and yolks into two separate mixing bowls.

  2. In the first mixing bowl, whip the egg whites into a soft meringue, where peaks form and fall.

  3. In a separate bowl, beat the egg yolks with lemon juice and the can of sweetened condensed milk.

  4. Once both mixtures are prepared, very carefully fold the egg white meringue into the egg yolk mixture. You want this filling softly combined while maintaining the air of the whipped egg whites.

  5. Pour the filling into the pie crust.

  6. Bake again at 350º for 5 minutes, until the filling has a stiff jiggle when softly shaking the pie. You want the meringue to set just enough to cook the eggs. If you overcook the pie, the filling will be very dry and your crust may burn.

  7. Remove the pie from the oven and let it cook completely before serving. Be sure to refrigerate the pie after baking. Jackie and Karli prefer to serve the pie a day later.


Our family is not entirely certain where this recipe originated. One theory is that our great-grandmother read it somewhere and wrote it in her recipe book, which has been handed down 3 generations. We have always considered it the Chilean Lemon Pie recipe and make it for birthday celebrations.

Traditionally, the pie crust is baked and the pie filling is not baked. You can skip the last baking step if you use pasteurized eggs.

Jackie most recently made a keto-friendly version of this recipe by making sweetened condensed milk with Swerve (a sweetener replacement), replacing the sugar in the crust with powdered Swerve, reducing the amount of butter, and using almond four instead of regular all purpose flour!

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