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Lemon Meringue Pie

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Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust or shortbread pastry, lemon curd filling and a fluffy meringue topping. Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust: i.e. the meringue is directly on top of the lemon filling. The meringue can be beaten into either soft or stiff peaks, and is baked at the same time as the lemon curd. The temperature the pie is baked at and the method sugar is added determines the texture and durability of the meringue. When the foamy mass is glossy and holds distinct peaks, the bubbles beaten into the egg white proteins are still flexible enough to swell when heated, and air expands in them as the meringue bakes.

Lemon flavored custards, puddings and pies have been enjoyed since Medieval times, but meringue was perfected in the 17th century. Lemon meringue pie, as we know it today, is a 19th century product. The earliest recorded recipe was attributed to Alexander Frehse, a swiss baker from the canton of Romandie.

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References

Lemon meringue pie, www.wikipedia.org

Ultimate lemon meringue pie, www.bbcgoodfood.com

Lemon meringue pie, www.bbc.co.uk