Lemon Meringue Pie Recipe, Whats Cooking America (2024)

FAQs

Is lemon meringue pie American? ›

What many folks don't know is that lemon meringue pie is actually a Philadelphia invention born out of the Victorian-era, courtesy of Mrs. Elizabeth Goodfellow, a 19th century pastry shop proprietress who ran America's first cooking school.

The story behind the classic

Despite its status as an iconic French patisserie classic, the origins of the first lemon pie recipe remain unclear. Some speculate that it may have emerged from the USA, while others believe it can be traced back to England's first lemon cream.

In the USA, there are recipes for what we would recognize as lemon meringue pie that come to us from Miss Eliza Leslie of Philadelphia, in the 1830s, in a book she titled “Seventy-Five Receipts for Cakes, Pies, and Sweetmeats”, as well as claimants from the 1850s in New York and the 1870s in Virginia.

Water seeping from meringue is practically always coming from the egg whites. There are a few standard things you can do to reduce it. First, do not overbeat. For some reason, recipes love to direct people to beat egg whites "to stiff peaks".

Apple Pie. Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.

Nothing's more classic American than apple pie, unless it's cherry, banana cream, pumpkin, peach or sweet potato pie!

Lemon meringue pie was invented in the 19th century, with early recipes coming from Romandy, a western part of Switzerland, and possibly Dorset in South West England.

A generic 'meringue pie' based on any pie was documented in 1860. The name 'Lemon Meringue Pie' appears in 1869, but lemon custard pies with meringue topping were often simply called lemon cream pie. In literature one of the first references to this dessert can be found in the book 'Memoir and Letters of Jenny C.

The merengue is considered part of the national identity of the Dominican community.

Romaniuk shares that apple pie is the most popular pie flavor across the nation – making up more than a quarter of all pie purchases, per the company's purchase data.

Does Mrs Smith make a lemon meringue pie? ›

Thaw & serve. Mrs. Smith's Soda Shoppe Pies are a quick and easy to enjoy a delectably cool treat any time of day.

Key lime pie was invented in Key West, where Key limes are anything but scarce. Key limes are different from regular limes. Key limes are more aromatic, smaller, seedier and are more tart than regular limes. Key lime pie is the Sunshine State's official state pie.

Make Sure the Pie Filling Is Hot

As the pie finishes baking in the oven, remove it when the meringue turns light brown. Removing the meringue before it has finished cooking can cause condensation. At the same time, don't overcook it, which can also cause weeping.

Yes, lemon meringue pie should be refrigerated. To prevent foodborne illness, never let it sit at room temperature for more than two hours. To store lemon meringue pie without messing up the meringue, place two toothpicks in the pie. Loosely cover it with storage wrap and store in the refrigerator for up to two days.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Meringue (/məˈræŋ/ mə-RANG, French: [məʁɛ̃ɡ]) is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.

There are few things as American as apple pie, as the saying goes, but like much of America's pie tradition, the original apple pie recipes came from England.

According to Food52, apple pie originated in England. It arose from culinary influences from France, the Netherlands, and the Ottoman Empire as early as 1390—centuries before the Pilgrims set foot on Plymouth Rock. Eventually, apple pie was brought to the colonies by European settlers, where the dish quickly caught on.

But not all meringues are the same. There are in fact three major types: French, Swiss, and Italian. The distinction depends on how the key ingredients — egg whites and sugar — are combined and whether any heat is involved in the process.