Easy pie de limón, or lemon meringue pie, made with a cookie crust, a custard filling and a thick meringue topping.
Pie de Limon – The Best Citrus Dessert
Have you heard? It’s Citrus Season!
And with it comes one of my favorite desserts… Pie de Limon. It’s also the first dessert I learned how to make back in high school. It’s so easy and everyone loves it. It’s so addicting!
This delicious no bake Pie de Limon is the perfect dessert! What I love about this recipe is that it comes together in less than an hour. It’s made with a homemade cookie crust (using traditional Maria Cookies), and a thick custard layer made of cream cheese and condensed milk, this is a pie like no other!
PIE DE LIMON VS LEMON MERINGUE PIE
When I first shared the photo on my Instagram, most people called it a lemon meringue pie. Yes, they’re similar but Pie de Limón is traditionally a hispanic recipe.
It’s made with limes (not key limes or lemons), cream cheese, condensed milk and a Marias Cookie crust (similar to graham crackers). No need for flour or cornstarch, as called for on a traditional lemon meringue pie. The crust balances out the sweet & tart lime layer, and the meringue topping is cooked (as opposed to raw). The main difference I’d say is that it’s a no bake pie!
HOW TO MAKE A COOKIE CRUST
This is the easiest pie crust you’ll ever make, and probably the most delicious. I like to make mine with 90% Marias cookies, 10% honey graham crackers. Marias can be found at most grocery stories in the Hispanic isle. If you’re local to LA, you can find them at Ralphs and Vons, and at Walmart nationwide. Place the cookies and crackers in a food processor with melted butter, press against the 8inch pan, and you’re done.
Some people like to bake it for around 10 minutes, while making the filling. I’ve tried both versions, and tend to go for the baked crust when I have extra time, but you can barely tell the difference.
HOW TO MAKE A NO-BAKE PIE DE LIMON FILLING
Ok, this is the BEST part. All you need is 8oz of cream cheese, 1 can of sweetened condensed milk, and 3-4 limes. That’s it! Beat them together using a stand mixer (or by hand) and pour over cooled crust. Refrigerate for 30 minutes to an hour. Done! How easy is that?
HOW TO MAKE A MERINGUE TOPPING
If you’ve been following me for a while, you may have noticed I’m obsessed with meringue. I love using different tips to create a cute design, it’s all about presentation! So, you can pick your favorite tips or spread the meringue on top using an angled spatula.
I like to cook my egg whites on a double broiler. I’m always extra careful not to eat raw eggs, it’s just not worth the risk. So take this extra step, or make an aquafaba meringue for the no bake option. Here’s how you can make it.
So there you have it, the easiest & most delicious Pie de Limon!
If you’re looking for more hispanic inspired recipes, check these out:
As always, if you loved this recipe, leave a comment and rate! Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!
Happy Baking! x
Easy pie de limon, or tart lemon meringue pie, made with a cookie crust, a custard filling and a thick meringue topping.
For the Cookie Crust
- 25 Maria cookies
- 5 Honey Graham Crackers
- 8 tbsp butter (melted)
For the Filling
- 8 oz cream cheese, room temp
- 1 can condensed milk
- 4 tbsp lime juice
- 1 tbsp lime zest
For the Meringue
- 2 egg whites
- 1/2 cup granulated sugar
Make the Cookie Crust
- Place cookies in a food processor and pulse until finely crumbled.
- Transfer to a large bowl and add the melted butter. Mix until throughly combined.
- Add the mixture to an 8inch pan and press against the bottom and sides of the pan, using the back of a spoon or a measuring cup.
- If baking, preheat the oven to 350F. Bake for 10 minutes and allow to cool before adding the filling.
Make the Filling
- In a bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, condensed milk, lime juice and lime zest. Pour over the cooled crust and refrigerate for at least an hour before continuing with the next step.
Make the Meringue
- In the bowl of a stand mixer fitted with the whisk, beat the egg whites and sugar until combined.
- Place the bowl over a small saucepan on simmering water. Cook for 2-3 minutes, until the sugar dissolves, whisking constantly.
- Return the bowl to the stand mixer, and beat at medium-high speed until stiff peaks form. About 5-8 minutes.
- Scrape the meringue into a large piping bag. Alternating between 2 different tips (see notes), pipe meringue onto pie.
- Before serving, use a kitchen torch to carefully brown the meringue tips all over the cake.
- Slice and serve!
Keywords: pie de limon