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How to Make Authentic Brazilian Torta de Limão (Lime Pie)

This Torta de Limão recipe brings the vibrant flavors of Brazil to your kitchen. With its buttery cookie crust, zesty lime filling, and pillowy meringue topping, this pie is a perfect balance of sweet and tart. It's an ideal dessert for summer gatherings or anytime you crave a taste of tropical indulgence.

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Recipe Details

Prep Time

30 minutes

Cook Time

40 minutes

Servings

8

Difficulty

Intermediate

Simple Summary

Torta de Limão is a delightful Brazilian lime pie that combines a crisp cookie crust with a creamy, tangy lime filling and a cloud-like meringue topping. This refreshing dessert is perfect for warm weather and citrus lovers alike.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 10 minutes (including chilling)
  • Servings: 8
  • Difficulty: Intermediate

Ingredients

  • 2 cups (200g) Maria cookies or graham crackers, finely crushed
  • 1/2 cup (113g) unsalted butter, melted
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/2 cup (120ml) fresh lime juice (about 4-5 limes)
  • 2 tablespoons lime zest
  • 3 large eggs, separated
  • 1/4 cup (50g) granulated sugar (for meringue)
  • 1/4 teaspoon cream of tartar (optional, for meringue stability)

Instructions

  1. Preheat the oven to 350°F (175°C).

  2. In a medium bowl, mix the crushed cookies with melted butter until well combined.

  3. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.

  4. Bake the crust for 10 minutes, then remove from the oven and let cool completely.

  5. In a large bowl, whisk together the sweetened condensed milk, lime juice, lime zest, and egg yolks until smooth.

  6. Pour the filling into the cooled crust.

  7. Bake for 15-18 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and let cool completely.

  8. For the meringue, beat the egg whites in a clean, dry bowl until foamy. Add cream of tartar if using.

  9. Gradually add sugar while continuing to beat until stiff, glossy peaks form.

  10. Spread the meringue over the cooled pie filling, making sure to seal the edges.

  11. Return the pie to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly golden.

  12. Allow the pie to cool completely before refrigerating for at least 3 hours or overnight.

  13. Serve chilled, garnished with lime slices if desired.

Chef's Notes

  • For an extra-tangy filling, increase the lime juice to 2/3 cup and reduce the condensed milk slightly.
  • If Maria cookies are unavailable, graham crackers or digestive biscuits make excellent substitutes.
  • To achieve perfectly sliced pieces, dip your knife in hot water and wipe clean between cuts.
  • Store the pie in the refrigerator for up to 3 days, covered loosely with plastic wrap.
  • For a twist, try using a combination of limes and lemons, or experiment with other citrus fruits like key limes or Meyer lemons.

Nutritional Info

Per serving (1/8 of pie): Approximately 380 calories, 18g fat, 49g carbohydrates, 7g protein. This dessert is a good source of calcium from the condensed milk and provides a boost of vitamin C from the fresh lime juice and zest.

Serving Suggestions

Serve this Torta de Limão chilled for the best flavor and texture. It pairs wonderfully with a cup of Brazilian coffee or a scoop of coconut sorbet for a tropical touch. For a beautiful presentation, garnish each slice with a thin lime wheel and a sprinkle of lime zest. This pie is perfect for summer barbecues, beach picnics, or as a refreshing finale to a spicy meal.