“When life throws you lemons, make lemon pie!”
Belizean lemon pie has been a dessert treasured by most families; most people grew up on this dessert.
A store-bought lemon pie cannot come close to the deliciousness of a homemade treat. And as delicious as they are, they’re easy to make.
For a lemon pie specifically, it has to have a pure lemon flavor, but it also needs to be silky smooth. Flavors of Belize’s Belizean Lemon Pie recipe definitely covers both.
This ubiquitous dessert owes much to the successful cultivation of lemons around the world.
These pies have come a long way, and however they are presented, everyone can agree that the golden little lemon continues to make some of the world’s most elegant and delicious desserts – both in the form of a pie and tart.
These melt-in-the-mouth creations are prepared by professional chefs everywhere from the local patisserie and bistro to the pastry kitchens of the great and the good, as well as in the kitchens in the home.
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 at social gatherings, after 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 Lemons are not a native Belizean fruit, so locals substitute with limes for this delicious dessert.
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 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 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 spatula to form peaks all over. Bake at 325F for approximately 25 minutes or until peaks are golden.
Written by: Vivian Lizarraga