Lemon Pae

The Pae Lemon or lime cake is a cake formed by a base of short pastry or puff pastry that is filled with lemon cream .This cake is often complemented with a meringue , resulting in tart lemon meringue .


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  • 1 Ingredients
  • 2 Different Regions
  • 3 Description
    • 1 France
    • 2 United States
  • 4 Preparation
  • 5 Sources


For the mass

  • 250 grams of flour
  • 4 tablespoons of sugar
  • 120 g of butter
  • zest of 1 lemon
  • 1 egg

For the filling

  • 1 egg
  • 1 cup of sugar
  • 4 tablespoons cornstarch
  • 500 cc of water
  • juice of 2 lemons
  • zest of 1 lemon

For the meringue

  • 4 egg whites
  • 1/2 cup of sugar

Different regions


This recipe is traditional in the kitchens of France , the United States and the United Kingdom , although it is known in many other places, and it is consumed as a dessert or as part of a snack .


This tart is a classic of French cuisine and is very popular, being found for sale in bakeries , patisseries and supermarkets .

In the 19th century it was so appreciated as a symbol of wealth and goodness that it was usually served as a dessert to royalty.

United States

Called lemon pie in the United States , this tart is very popular in the Southern United States and California .

There are several types of cake of lemon , but highlights three main ones :

  • the traditional lemon tart;
  • the lemon tart with meringue;
  • the Keys lime pie(made exclusively with lemons from the Florida Keys ).


  • Making the dough ingredients joining half hour and let stand wrapped in plastic wrap.
  • Stretch it, line a 26 cm removable round pie plate, prick it with a fork and cook to white in a moderate preheated ovenfor 20 minutes; withdraw and reserve.
  • On the other hand, place the ingredients of the filling in a pot, stir with a whisk and cook over low heat, stirring always until the boil breaks and thickens.
  • Remove, let it warm and fill the cake.
  • Reserve in the refrigeratoror fridge .
  • Make the meringue byputting the ingredients in a bowl in a double boiler and when the sugar has dissolved, remove and beat until you get a smooth and shiny smoothie.
  • Pour the meringueover the cream, decorate as desired and brown just on the oven grill or with a blowtorch .


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