Lemon meringue pie

Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping. Lemon meringue pie is prepared with a bottom pie crust, with the meringue directly on top of the lemon filling.

Lemon meringue pie
A slice of lemon meringue pie
TypePie
Main ingredientsShortcrust or shortbread pastry, lemon curd, meringue

History
Lemon meringue pie in Paris

Lemon flavoured custards, puddings and pies have been made since ancient times, Ancient Greece is thought to be the origin of the Lemon pie we know today, but meringue was perfected in the 17th century. Lemon meringue pie, as it is known today, is a 19th century product. One of the earliest recorded recipes was attributed to Alexander Frehse, a Swiss baker from Romandy. Its popularity such that it soon made its way to the kitchens and tables of London's finest restaurants.[1]

Preparation

The lemon custard is usually prepared with egg yolks, lemon zest and juice, sugar, and, optionally, starch. This gives it a texture similar to that of a sturdy pudding. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the pie filling. As the meringue bakes, air bubbles trapped inside the protein of the egg white will expand . However, if the egg whites are beaten too much, or if a tiny amount of fat is allowed to contaminate the mixture, then the proteins will not be able to form the correct molecular structure when cooked, and the meringue may collapse when cooked. The meringue can be beaten into either soft or stiff peaks. The temperature the pie is baked at and the method by which the sugar is added also determines the texture and durability of the meringue.

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See also

References
  1. Cullingford A History Of Dorset 1980 Chichester: Phillimore & Co Ltd
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