Authentic home cooking from Uruguay, with US measurements. 
Homemade Lemon Pie
My Aunt Gabi discovered the recipe for lemon pie and started making it often. We loved it at home, and my mom, always clever and resourceful, tried one recipe after another until she found this one that convinced her. That’s when I became a fan of lemon pie, since I’m not into desserts that are too sweet. But I never wanted to learn the recipe, because things are more charming when they keep their mystery. When I got married, I had no choice but to learn, since I no longer had my mom nearby to make it for me. I invite you to try making this delicious dessert, which I now make often to use the lemons from my tree. And it’s even better if you make it for someone you love.
Homemade Lemon Pie
My Aunt Gabi discovered the recipe for lemon pie and started making it often. We loved it at home, and my mom, always clever and resourceful, tried one recipe after another until she found this one that convinced her. That’s when I became a fan of lemon pie, since I’m not into desserts that are too sweet. But I never wanted to learn the recipe, because things are more charming when they keep their mystery. When I got married, I had no choice but to learn, since I no longer had my mom nearby to make it for me. I invite you to try making this delicious dessert, which I now make often to use the lemons from my tree. And it’s even better if you make it for someone you love.
Open in Cookpad AppSteps
- 1
It’s very important to follow these steps in order. Zest the lemons (only the yellow part, as the white is bitter), juice them, and set aside.
- 2
Cut the cold butter (straight from the fridge) into pieces in a metal or sturdy plastic bowl.
- 3
Add the sugar and flour (you can substitute self-rising flour with all-purpose flour plus 3 teaspoons baking powder and 1/3 teaspoon salt) and mix everything together with a potato masher or fork until the mixture is crumbly.
- 4
Add the egg and egg yolk, mixing with a fork. Reserve the egg white. The mixture will stay crumbly and slightly moist; do not knead it into a dough.
- 5
Press the mixture into the bottom of a greased tart pan (preferably with a removable bottom). Press it down with your hands to form the crust, covering about 1/2 inch (1 cm) up the sides. The pan size will determine the thickness of the crust. For a crust about 1 cm thick, use a 14-inch (35 cm) pan. For a thicker crust, use a smaller pan.
- 6
Wrap the pan with plastic wrap and refrigerate for 1 hour.
- 7
While the crust chills, make the filling. In a saucepan, combine the cornstarch, flour, and sugar.
- 8
Gradually add the water to moisten the dry ingredients and prevent lumps. Once a paste forms, add the rest of the water.
- 9
Cook over medium heat, stirring constantly with a wooden spoon. Remove from heat when it starts to boil.
- 10
Add the lemon juice, zest, and egg yolks (you can beat the yolks until pale yellow for a smoother filling). Reserve the egg whites along with the one left from the crust.
- 11
After an hour, remove the crust from the fridge and pour in the lemon filling. The filling should be warm to cool (not hot), or the crust may get soggy.
- 12
Bake in a preheated oven for 10 minutes on the lowest rack at medium temperature.
- 13
Move the pan to the middle rack and bake for another 10 minutes.
- 14
While the pie bakes, make the meringue. For option 1, beat the reserved egg whites until stiff peaks form. Gradually add the sugar and continue beating until dissolved.
- 15
For option 2 (cooked meringue), mix the egg whites with sugar and vanilla, and cook over medium heat, stirring constantly, until the sugar dissolves (test by rubbing between your fingers—no grains should remain). Remove from heat and beat while hot for about 10 minutes, or until stiff peaks form.
- 16
Remove the pie from the oven and decorate with the meringue using a piping bag and tip of your choice.
- 17
Bake until the meringue is golden, about 10–15 minutes (if using cooked meringue, you can decorate after the 30–40 minutes of baking without putting the pie with meringue back in the oven).
- 18
Let cool before removing from the pan and slicing.
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