Lemon Pies and Tarts +3 Filling Recipes

Hailed as “Florida’s most iconic dish”, key lime pie is the iconic dish! Not only many home bakers dream of learn how to make it and make it right, but also is one of the most delicious sweet foods out there, period

A confession to make. . . I did take baking classes because of lemon pie. I could never get over it after I tried it for the first time

Having a small bakery business in Havana, I baked probably around 500 lemon pies or more with my own hands, and checked more than 10 well-known recipes. I’ve known many #1 fans of lemon pie. Real die-hards love a super tart lemon pie, one that really tastes like pure lemon

General Recommendations about Lemon Pie/Tart

-The crust of the pie doesn’t need to be sweet as well
-A lot of whipped cream can help balance the tart/sweet flavor of the filling
-Natural lemons are always better than any lemon essence or lemon flavor
-Lemon Zest is your best friend to give flavor, decorate and light up the tart
-Is best to have a very lemony filling than a very sweet one

The most common ingredients used in a lemon pie or tart:

Use either Lemons/Limes or a Combo

Key Lime, Lime, Lemons, Lemon Juice, Lemon zest, whipped cream, meringue, condensed milk, powder milk, whole milk, lemon curd, granulated sugar, eggs, egg yolks, corn starch. Not all of them at once, but some of them! 🙂

Lemon/Lime filling recipes

Recipe #1
3 whole eggs + 3 egg yolks
3 Tbsp Powder Milk
1/2 cup Sugar
Juice of 3-4 whole limes
Mix all well and pour in the crust, this should be baked slowly. The eggs and yolks will the the thickening element

Recipe #2
1 1/2 Cup water 
1 1/2 Cup Granulated Sugar
1/3 Cup Corn Starch
4 tbsp Lemon/Lime Juice 
2 tbsp lemon/lime Zest 
3 tbsp Butter 
3 large egg yolks 
In a saucepan heat up in low the corn starch, water and sugar together, use a whisk and stir constantly until it starts to thicken.
Turn Heat off
Mix a bit of the custard with the egg yolks, slowly and whisking until mixed.
Mix with the rest of the custard. Stir in the lemon and lemon zest. 
Heat on again in low, stirring until it thickens for around 1 minute. Consistency should be of a custard 

Recipe #3, this is a fancy one
Zest of one lime
3 large whole eggs (at room temp)
2 Tbsp all-purpose Flour
2/3 C sugar
8 oz Sour cream or crème fraĂ®che (at room temp)
6 Tbsp lime juice
6 Tbsp orange juice
1 1/2 Tbsp orange liqueur
Mix together eggs, flour, sugar and lime zest. When mixed well, stir in the cream, juices and liqueur.

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