Chef Derval adapted by JojoM

Silky, tangy torta de limão made with creamy condensed milk, fresh lime juice, and a buttery biscuit crust — a refreshing Brazilian-style lemon pie.
There’s something magical about Torta de Limão, Brazil’s beloved lemon (or lime) cream pie. 🥧 A silky, tangy filling made with condensed milk, eggs, and fresh lime juice rests over a buttery, tender crust—finished with a glossy layer of sweet-tart cream. It’s elegant yet simple, bursting with tropical brightness in every bite!
Unlike the classic American key lime pie, this Brazilian version leans richer and smoother—thanks to sweetened condensed milk and a baked custard filling. The texture is almost pudding-like, and the chilled finish gives it that melt-in-your-mouth creaminess. Perfect for summer gatherings or as a light dessert after a hearty meal!
Start by making a buttery shortcrust with egg, sugar, butter, and flour—soft and easy to handle. Press it into a pie tin and set aside while blending the filling.
Then comes the heart of the recipe:
A quick blend of eggs, milk, condensed milk, cornstarch, and lime juice creates a luscious custard. Pour it over the crust and bake until firm yet slightly jiggly in the center. The aroma of baked citrus and sweet milk will fill your kitchen—pure bliss! 🍈
Once baked, chill the pie well to achieve that signature smooth texture. The top cream layer—a simple mix of condensed milk and lime juice—adds a bright, tangy finish that perfectly balances the sweetness.
Can I use lemons instead of limes?
Yes, lemons work well, though limes give that authentic tropical tang Brazilians love. 🍋
How long does it last?
Refrigerate for up to 3 days or freeze for 1 month. Thaw in the fridge before serving.
Can I use evaporated milk?
Yes, but expect a slightly thicker, richer texture—adjust sweetness if desired.
This Torta de Limão is everything you want in a dessert: creamy, citrusy, and impossible to stop eating. A true Brazilian classic that brings sunshine to your table! ☀️💚
Silky, tangy torta de limão made with creamy condensed milk, fresh lime juice, and a buttery biscuit crust — a refreshing Brazilian-style lemon pie.

Use freshly squeezed lime juice for the best flavor.
For an extra crisp base, pre-bake the crust for 10 minutes before adding the filling.
Garnish with lime zest or thin lime slices for presentation.
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In a bowl, whisk together egg, sugar, and softened butter until smooth.
Add flour, cornstarch, and baking powder. Mix until a soft dough forms.
Press the dough evenly into a greased pie tin and chill while preparing the filling.
In a blender, combine eggs, condensed milk, milk, cornstarch, and lime juice.
Blend for 1 minute until fully mixed and smooth.
Pour the mixture over the crust.
Bake at 180°C (350°F) for 60–70 minutes for a standard oven or 150°C (300°F) for 40–50 minutes in a fan oven.
The pie should be set and slightly golden.
Allow to cool, then chill in the freezer for at least 2 hours until firm.
Mix condensed milk and lime juice until smooth and thick.
Spread over the chilled pie before serving.
10/8/2025
Turned out firm and smooth after chilling — loved it!
10/7/2025
I pre-baked the base and it came out perfect. So creamy and tangy!
10/5/2025
SOOOO BEAUTIFUL — looks like a bakery dessert!
10/3/2025
Can give English recipe with grams please? Finally I found it here!
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Serving Size: 1 slice (1/10 of pie)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Inspired by CozyCookingChris