☕ Sweet Antojitos ☕
Lime Meringue Pie
Recipe by Chef Freyka's Kitchen
✦
A recipe that screams my childhood — and my early motherhood. I used to make pies to help sustain my family in my country, from alfajores to ravioles, cakes, and of course, pies like this one. This recipe is easy enough to be part of your everyday afternoon.
😉
I. Ingredients
Flaky Crust
| Amount | Ingredient | Prep notes |
|---|---|---|
| 1¼ cup | Flour, all-purpose | |
| 1 tbsp | Sugar | |
| ¼ tsp | Salt | |
| 4 oz | Butter, unsalted | Cold, cubed |
| 3 tbsp | Ice cold water |
Custard Filling
| Amount | Ingredient | Prep notes |
|---|---|---|
| 4 large | Egg yolks | At room temperature |
| 1 can | Sweetened condensed milk | |
| ¼ cup | Fresh lime juice | See side panel for variations |
| Pinch | Salt | More to taste |
Meringue
| Amount | Ingredient | Prep notes |
|---|---|---|
| 4 large | Egg whites | At room temperature |
| 4¾ oz | Sugar | By weight, same as the egg whites |
| ½ tsp | Lemon juice |
II. Method
Making the Crust
- In a food processor, pulse flour, sugar, and salt 2–3 times to combine.
- Add cold butter and pulse until the mixture resembles small peas.
- With the machine running, drizzle in the cold water quickly. Stop immediately.
- Pulse in short bursts until the dough begins to clump.
- Turn the dough onto a floured surface, press into a disc, wrap, and chill for at least 15 minutes.
- Roll the dough to ⅛-inch thickness, about 2 inches larger than your pie pan.
- Fit the dough into a 7–9" pie pan.
Baking the Crust
- Preheat the oven to 375°F.
- Line the rolled dough in your pie pan.
- Place parchment paper over the dough. Fill with pie weights or dry beans.
- Bake for 10 minutes, covered.
- Remove the parchment and weights. Bake uncovered for 5 more minutes, until lightly golden.
- Leave the crust in the pan to cool slightly while you prepare the filling.
Filling, Assembling & Baking
- Reduce the oven temperature to 350°F.
- Combine the filling ingredients thoroughly; the pinch of salt should be added to taste.
- Pour the filling into the warm blind-baked crust.
- Bake for 20 minutes, until the filling is set but still slightly wobbly in the center.
- Five minutes before the baking time is finished, start preparing the meringue so it is ready at the same time.
The Meringue
- Turn the oven up to 450°F.
- Whip the egg whites with the lemon juice, gradually adding the sugar, until you reach stiff, glossy peaks.
- Mound the meringue over the warm filling, working outward until it touches the crust on all sides — this seal keeps it from shrinking or weeping.
- Using the back of a spoon or an offset spatula, touch and lift all over the surface to pull up decorative peaks.
- Place in the hot oven immediately and bake for 3–5 minutes, watching closely, until the peaks are golden brown.
Watch Closely
450°F browns fast — 3 minutes is often enough, 5 is the outer limit. Stay at the oven door.
To Serve
Let the pie cool to room temperature, then chill before slicing. Best enjoyed mid-afternoon, slightly cool, with a cup of coffee or té.
And I'm always here. Leave a comment on the recipe or reach out anytime — I'll do my best to help you cook it.
— Chef Freyka ♡
Recuerdos
Mom used to give each of us one sol for a treat at cafecito time. When my sisters were old enough, we'd put our money together to buy one and share it — it was two soles, so one alone was never enough.
I never really saved my money for the next day. Little did I know how easy it is to make at home.
♡
☕
In Peru, 3 o'clock belongs to the antojito — the golden hour between lunch and dinner made for a slice of something sweet, a cup of coffee or té, and a little time to sit down.
✦ Variations
- Passion fruit juice — maracuyá, for a tropical antojito
- Lemon juice — the classic swap, a touch less floral
- Cranberry juice — tart and a little festive
- Any very acidic juice — the tartness is what sets the custard
Use the same ¼ cup — keep the amount the same as the lime juice.
✦ Anatomy of a Slice
Three layers, one bite ♡