Belizean lemon pie has been a dessert treasured by most families; most people grew up on this classic. A store-bought lemon pie simply won’t cut it when it comes to the deliciousness of a homemade treat. And as delicious as they are, they’re also easy to make! For a Belizean lemon pie, the citrus must be sharp and tart, yet silky smooth and sweet. If you ask us, the Flavors of Belize’s Belizean Lemon Pie recipe definitely covers both!
“When life throws you limes, you make lemon pie!”
The Flavors of Belize lemon pie recipe below is a family favorite. It’s the perfect dessert to make and share with family and friends, after a Sunday dinner, or for the holidays! The recipes handed down between generations are some of the best, wouldn’t you agree? We hope you enjoy this Belizean Lemon Pie recipe as much as we do.
Please note that although the name Lemons appear in the recipe title, Belizeans use the local Lime variety, which is the traditional Belizean recipe.
Belizean Lemon Pie
INGREDIENTS FOR CRUST
- 2 cups all-purpose flour
- 5 tablespoons vegetable shortening
- ½ teaspoon salt
- 6 to 7 tablespoons cold water, as needed
Preheat the oven to 400F. Combine flour and salt. Cut in the shortening until coarse crumbs form. Add water, a little at a time, and stir until mixtures form a ball. May add more water or useless to get the dough to a rolling consistency. Roll dough on a 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 325F.
FILLING AND TOPPING
- 5 eggs yolks, reserve whites for meringue
- 14-ounce can sweetened condensed milk
- 1 cup white sugar
- 1/3 to ½ cup lime juice, plus 1 teaspoon
- 1/8 teaspoon cream of tartar
Beat egg yolks in a bowl just until mixed. Add condensed milk and combine. Add 1/3 to ½ 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 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 meringue so that it touches the pie crust, thereby forming a seal. Touch top of merengue with a spatula to form peaks all over. Bake at 325F for approximately 25 minutes or until peaks are golden.