When you think of lemon meringue pie, the image that comes to mind is of a delicious dessert that is perfect for any holiday party. But do you know the history of this dish? If so, it may surprise you. This recipe dates back to the 19th century and is considered one of Abraham Lincoln’s favorites.
Origins
In the United States, the origins of lemon meringue pie date back to the nineteenth century. The first documented mention of the pie was in a cookbook published in 1869. This recipe was written by Elizabeth Good fellow, a Philadelphia cook who ran a pastry shop and cooking school.
Lemon meringue pie is baked with a flaky pastry crust and a lemon custard filling. It’s usually served hot or cold. Two key ingredients are commonly used to make this pie: egg whites and sugar.
Despite its popularity as a dessert, its origins go much further than that. It’s also been used for medicinal purposes. For example, lemons are known to help with digestion, water retention, and sore throats. Also, lemons are known for their anti-aging properties.
During the early 19th century, lemon meringue pie became more popular in the Southwestern part of the US. It reached the US through settlers and immigrants.
Filling
A classic lemon meringue pie is a sweet and tangy dessert. The filling is made with egg yolks, lemon juice, and cornstarch.
There are many variations of this recipe. However, the classic version involves a shortcrust pastry crust and a lemon curd topping. Some recipes call for broiling the pie.
Making a lemon meringue pie requires patience and attention to detail. You can make it the day before, but it must be refrigerated before you eat it. You can freeze it for up to three months if you have time.
It is best to make this pie on a day with mild weather. If you have a humid day, you may have a runny lemon base.
The filling for this pie is easy to make. First, mix the ingredients and cook until thick. Once it is ready, cover it with plastic wrap and refrigerate for at least 2 hours.
When the pie has cooled, add the meringue. Use an offset spatula to create peaks in the meringue. This will help to seal the lemon filling and create beautiful swirls.
Time to eat it
There are several things you can do with a lemon meringue pie. First, you can serve it immediately or wait until it has been refrigerated. You can also store leftovers in an airtight container for up to three days. But the best part is that you can eat it the next day.
It is best to make the pie the day before. That way, you can serve it fresh without waiting all day. In addition, the resulting pie is much easier to slice and eat.
Another great thing about this particular pie is that it can be baked in the oven or microwave. You can try a homemade extra flaky crust if you have the time.
This is a surprisingly good way to add a touch of decadence to your dessert. Just make sure that you don’t overcook the meringue. Otherwise, it will turn out like syrup.
It’s always fun to make a lemon meringue pie. This one has a nice flaky crust, a light creamy lemon filling, and a fluffy meringue topping.
A favorite of Abraham Lincoln
Lemon meringue pie is a sweet dessert often associated with the South. It was the favorite dessert of Abraham Lincoln. The original recipe is based on a tart shell with lemon pudding. It has been served at formal state dinners and the White House.
There are several recipes for lemon meringue pie. One of the earliest is recorded by a Pennsylvania woman named Elizabeth Goodfellow. She ran a cooking school in Philadelphia and also had a pastry shop. Her shop was known for its jumbles, queen’s cakes, and many other treats.
When her daughter Mary Anne Todd moved to the White House, she brought a recipe for lemon meringue pie with her. She baked it for Abe and the guests. Some of her other favorites included a rice dish and an almond cake.
Today, lemon meringue pie is one of the most popular desserts at the White House. This pie is filled with a lemon custard filling cradled in airy meringue.
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