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Overview

Argentine Lemon Pie

Lemon Pie, Tarta de Limon, Argentine Lemon Meringue Pie

This Argentine lemon pie recipe bakes a buttery shortcrust shell, fills it with a sharp, glossy lemon curd and crowns it with billowing meringue, toasted until golden. In Argentina it is simply called lemon pie, and it is a fixture of every bakery counter. One slice is about 190 g.

In Argentina the lemon meringue pie is simply 'lemon pie', and it sits on the counter of almost every bakery in Buenos Aires, sold by the slice with coffee. The form came from the British and French baking traditions that arrived with immigration in the 19th and 20th centuries, and Argentine bakers made it their own — a crisp shortcrust shell, a sharp lemon curd and a high, toasted meringue, often made with the Swiss meringue method popularised on the television show Cocineros Argentinos. It is the dessert of birthdays, Sunday lunches and bakery windows.

Pairs well with: Black coffee, mate and fresh berries

Provenance

Argentina flag Argentina

Argentine Bakery Classic

Latin America & Caribbean

Time Dedication

1h 20m

30m prep • 50m cook

Batch Yield

8 Servings

562 kcal per serving

1 serving ≈ 190 g

Technical Skill

Advanced

Hard (Pastry & Meringue)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Birthdays, Sunday lunches, afternoon coffee, bakery treats, family celebrations Cost: Low — about $1–2 per slice at home
Tags: Egg Sweet Rich Vegetarian Baked
A whole Argentine lemon pie with golden toasted meringue swirls in a glass dish

Argentine Bakery Classic

Photo: claralieu, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per slice at home (USD)

A classic Argentine bakery pie: crisp shortcrust, sharp lemon curd and a cloud of toasted meringue.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 20m
P

Prep Stage: Pastry, Lemons & Eggs

30 Mins

Rub the cold butter into the flour with the 50 g of sugar and the salt until it looks like breadcrumbs, then bring it together with the yolk and iced water, wrap and chill for 30 minutes. Meanwhile zest two lemons, juice three, and separate the eggs — five yolks for the pastry and filling, four whites kept spotlessly clean for the meringue.

Maestro Tip: Keep everything cold — warm butter makes tough pastry. If the dough feels sticky, chill it 10 minutes more.

  1. 1

    Blind-Bake the Pastry Shell

    20 Mins 180°C (350°F)

    Roll the chilled dough out and line a 23 cm pie dish. Prick the base with a fork, line with baking paper and fill with baking beans. Bake at 180°C (350°F) for 15 minutes, then remove the paper and beans and bake 5 minutes more until pale gold. Leave the oven on.

    Do not skip the beans — without them the base puffs up and shrinks down the sides.

    Done when: Shell is pale gold, crisp at the edges and dry in the middle.

  2. 2

    Cook the Lemon Curd

    10 Mins Medium heat, ~85°C (185°F)

    Whisk the 200 g of sugar, cornstarch, lemon zest, lemon juice and 240 ml of water in a saucepan until smooth. Cook over medium heat, stirring constantly, for about 4 minutes until thick like pudding. Take off the heat, whisk in the 4 yolks and 2 whole eggs, then return to low heat for 2 minutes, stirring, until glossy and thick. Stir in the 40 g of butter. Do not let it boil.

    Stir the whole time and keep the heat gentle — boiled curd scrambles and tastes of egg.

    Done when: Curd is thick, glossy and coats a spoon; it holds a line when you draw a finger through it.

  3. 3

    Whip the Meringue

    10 Mins No heat; oven 180°C (350°F)

    Put the 4 egg whites and the cream of tartar in a spotlessly clean bowl and beat until soft peaks form. Add the 200 g of sugar a spoonful at a time, beating until the meringue is glossy and holds stiff, upright peaks. Pour the hot curd into the warm shell, then pile the meringue on top, spreading it right to the edges so it seals the filling in.

    Seal the meringue to the crust all the way round — any gap lets the meringue weep and shrink.

    Done when: Meringue is glossy with stiff peaks; the filling is completely covered edge to edge.

  4. 4

    Toast the Meringue Golden

    8 Mins 180°C (350°F)

    Bake at 180°C (350°F) for 8 minutes until the meringue peaks are golden brown. Watch it closely in the last 2 minutes — meringue goes from golden to burnt very fast.

    Stand by the oven for the last minutes; the peaks colour unevenly and fast.

    Done when: Meringue peaks are golden brown; the filling is set and no longer wobbles.

  5. 5

    Cool, Chill and Slice

    2 Mins active + 2 hours chilling Fridge, ~4°C (40°F)

    Cool the pie on a rack for 30 minutes, then chill in the fridge for at least 2 hours so the curd sets firmly. Slice with a hot, dry knife, wiping the blade between cuts, and serve about 190 g a slice.

    A hot knife cuts cleanly through meringue without dragging it.

    Done when: Curd is firm and slices cleanly; meringue holds its shape on the slice.

Finishing Touches & Plating

Serve it chilled, in generous slices, with black coffee — the cold, sharp curd against the sweet toasted meringue is the whole point of the pie.

Nutritional Physiology & Benefits

Nutrition

Energy

562

kcal / serving

Protein

9g

Complete AA

Carbs

86g

Complex

Fats

21g

Healthy

Per serving (8 servings · 1 serving ≈ 190 g)
Energy562 kcal
Protein9 g
Carbohydrates86 g
Fat21 g
Fibre1.1 g
Sugar56.9 g
Sodium151 mg
Per 100g
Energy296 kcal
Protein4.6 g
Carbohydrates45.2 g
Fat11.2 g
Fibre0.6 g
Sugar29.9 g
Sodium79 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C (lemon juice), vitamin A (egg yolk and butter), vitamin B12 and choline (egg), iron (egg yolk), calcium (egg and butter).

Real Lemon, Real Flavour

Fresh lemon juice and zest give the curd its sharpness and its vitamin C — no bottled flavouring or colouring.

Protein from the Eggs

About 8.7 g of protein a slice from the eggs in the curd and meringue — a dessert that actually contributes something.

Made to Share

One pie serves eight, and it is at its best cold from the fridge the next day — a dessert that rewards making ahead.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Black Coffee

Bitter black coffee is the classic bakery partner — it cuts the sweetness of the meringue and lets the lemon shine.

Mate

Argentina's own bitter mate is the traditional drink with lemon pie — its herbal bitterness balances the sweet meringue.

Sides

Fresh Berries

A handful of raspberries or strawberries adds freshness and a little tartness beside the rich, sweet slice.

Sauces

Dulce de Leche Drizzle

A thin drizzle of dulce de leche on the plate adds a caramel note that pairs beautifully with lemon — an Argentine touch.

Full Menus

Full Argentine Afternoon Menu

Serve the lemon pie after empanadas and a salad, with coffee or mate, as the sweet finish to a long afternoon meal.

Complete menu

Serve the lemon pie after empanadas and a green salad, with black coffee or mate, as the sweet finish to a long Argentine afternoon meal.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

A Second Very Sweet Dessert

The pie is already rich and sweet, so a second sugary dessert on the same plate overloads the palate — fresh fruit is the better finish. This is general information, not medical advice.

Leaving It Warm in the Sun

Meringue weeps and the curd softens if the pie sits warm for hours — keep it chilled until serving. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA generous dessert slice — rich and sweet, best as an occasional treat.
  • ChildrenSuitable for children over 3; the meringue is sweet, so a smaller slice is plenty.
  • ElderlySoft and easy to eat — serve a small slice, chilled, with coffee or tea.
  • Pregnant womenGenerally suitable as an occasional treat; the eggs are fully cooked through in the curd and the baked meringue.
  • Breastfeeding womenGenerally suitable as an occasional treat; enjoy a small slice and drink water alongside.
  • AthletesA good energy-rich treat after training — best with a protein-rich meal rather than on its own.
  • Weight gainA good choice — the pie is energy-dense, so a full slice helps meet higher energy needs.
  • Weight lossKeep to a small slice — the pie is high in sugar and butter, so enjoy it occasionally and in a modest portion.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesHigh in sugar — keep to a small slice and enjoy it occasionally. Ask your clinician about portion size.
  • High blood pressureThe pie is sweet and buttery; a small slice with unsweetened coffee is the lighter way to enjoy it. Ask your clinician about portion size.
  • Kidney diseaseHigh in sugar and potassium from the lemon; eat in a small portion and ask your clinician first.
  • GoutEat occasionally and in small portions — eggs are moderate in purines. Ask your clinician about frequency.
  • Stomach issuesThe sharp lemon can bother a sensitive stomach — a small slice after a meal is gentler than on an empty stomach. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseHigh in sugar and saturated fat from the butter; keep the slice small and enjoy it rarely. Ask your clinician about portion size.
  • Fatty liverHigh in sugar and butter; a small slice occasionally is the sensible portion. Ask your clinician about portion size.
  • Food allergiesContains gluten (wheat flour), egg and milk (butter). Use gluten-free flour if needed — ask your clinician if you have coeliac disease.
  • Special therapeutic dietsIf you follow a prescribed low-sugar diet, keep to a very small slice or skip it; check with your clinician before eating.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cover loosely and store in the fridge.
In the fridge
3 days.
In the freezer
1 month; freeze slices without the meringue if possible, as meringue goes soft on thawing.
How to reheat
Do not reheat — serve chilled. If frozen, thaw overnight in the fridge.
Freezing recommended
Only the shell and curd freeze well; the meringue is best fresh.
Signs it has spoiled
Weeping meringue, sour smell, or a slimy curd surface.

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