Lemon Meringue Pie (Bolivian Style) – a delicious recipe with milk, eggs, lemon juice, white sugar, crust, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. In two small bowls, separate the egg whites from the yolks. Make sure there are no traces of yolk or egg shells in the egg whites.
2
In a medium bowl, mix the condensed milk and the 4 egg yolks. With the help of a hand mixer, slowly mix in the lemon juice until combined thoroughly. Pour this mixture on the pie crust and bake in preheated oven for 10 minutes.
3
As the pie cooks, prepare the meringue. In a medium bowl, beat the egg whites with a hand mixer until they become white and fluffy but you can still see some bubbles and a spongy texture. At that point slowly add in the sugar making sure the meringue is rising and becoming smoother. The way to check that meringue is ready is by turning off the hand mixer and lifting it slightly up from the mixture - if little peaks form and stay on your meringue, its done!
4
Remove the pie from the oven, and pour the meringue on top of filling mixture. Form little peaks with a fork on the meringue and sprinkle a pinch of lemon zest on top. Put the pie back in the oven. The pie is finished when the peaks have browned (~ 12 min but maybe less).
286
kcal
Calories
12
g
Fat
34
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 14oz cans of sweet condensed milk, 4 eggs (whites and yolks separated), 1/2 cup lemon juice (note: do not use lime juice), 1/2 cup white sugar, and more.
Yes, Lemon Meringue Pie (Bolivian Style) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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