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| Type | Pie | ||||||
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| Course | Dessert | ||||||
| Serving temperature | Hot or cold | ||||||
| Main ingredients |
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| 285 kcal (1193 kJ) | |||||||
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Lemon meringue pie is a dessert pie consisting of a shortened pastry base filled with lemon curd and topped with meringue.
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| Type | Pie | ||||||
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| Course | Dessert | ||||||
| Serving temperature | Hot or cold | ||||||
| Main ingredients |
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| 285 kcal (1193 kJ) | |||||||
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Lemon meringue pie is a dessert pie consisting of a shortened pastry base filled with lemon curd and topped with meringue.
Fruit desserts covered with baked meringue were found beginning in the 18th century in France. Menon's pommes meringuées are a sort of thick apple sauce or apple butter covered with baked meringue in his 1739 cookbook. [1] A custard flavored with "citron" (probably a mistranslation of citron 'lemon') and covered with baked meringue, crême meringuée, was published by 1769 in English, [2] apparently a translation of an earlier edition of Menon (1755?). [3] Similar recipes cooked in a crust appear in 19th century America: apple pie covered with meringue, called 'apple a la turque' (1832) [4] and 'apples meringuées' (1846). [5] A generic 'meringue pie' based on any pie was documented in 1860. [6] The name 'Lemon Meringue Pie' appears in 1869, [7] but lemon custard pies with meringue topping were often simply called lemon cream pie. [8] In literature one of the first references to this dessert can be found in the book 'Memoir and Letters of Jenny C. White Del Bal' by Rhoda E. White, published in 1868. [9]
A stiff lemon-flavored custard is prepared with egg yolks, lemon zest and juice, sugar, and sometimes starch and baked in a pie crust. Uncooked meringue, usually shaped into peaks, is spread over the top, sometimes with a sprinkle of sugar, and briefly baked.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit, nuts, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy. Savoury pies may be filled with meat, eggs and cheese (quiche) or a mixture of meat and vegetables.
An apple pie is a pie in which the principal filling ingredient is apples. The earliest printed recipe is from England. Apple pie is often served with whipped cream, ice cream, or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed. The bottom crust may be baked separately ("blind") to prevent it from getting soggy. Deep-dish apple pie often has a top crust only. Tarte Tatin is baked with the crust on top, but served with it on the bottom.
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow", "to breathe", "to inflate" or "to puff".
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked.
Key lime pie is an American dessert pie. It is made of lime, egg yolks, and sweetened condensed milk. It may be served with no topping, topped with a meringue topping made from egg whites, or with whipped cream; it may be cooked in a pie crust, graham cracker crust, or no crust. The dish is named after the small Key limes, which are more aromatic than the common Persian limes, and which have yellow, not green, juice. The filling in a Key lime pie is also yellow, largely because of the egg yolks.
Chess pie is a dessert with a filling composed mainly of flour, butter, sugar, eggs, and milk, characteristic of Southern United States cuisine.
Apple crisp is a dessert made with a streusel topping. In the US and Canada, it is also called apple crumble, a word which refers to a different dessert in the UK, Australia, and New Zealand.
A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise. The meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, grapefruit or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. The basic ingredients are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. The egg yolks are usually tempered in the cooking process to prevent their coagulation. Some recipes also include egg whites or butter.
An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.
A lemon tart is a dessert dish, a variety of tart. It has a pastry shell with a lemon flavored filling.
Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut (malauhog) custard pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon.
Cottage pudding is a traditional American dessert consisting of a plain, dense cake served with a sweet glaze or custard. The glaze is generally cornstarch based and flavored with sugar, vanilla, chocolate, butterscotch, or one of a variety of fruit flavors such as lemon or strawberry.
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.
Elizabeth Goodfellow (c.1767–1851), generally called Mrs. Goodfellow, started one of the first cooking schools in America. She taught classes for thirty years, and her recipes and techniques were passed on for generations in the cookbooks of one of her students, Eliza Leslie. Goodfellow also ran a renowned bakery and confectionery in Philadelphia during the first fifty years of the 19th century.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
Green tomato pie is a pie in American cuisine that can be made like other fruit pies by sprinkling sugar, flour, cinnamon and other spices or raisins over sliced tomatoes and pieces of butter, or by cooking the ingredients on the stovetop before baking in a pastry lined dish. When cinnamon and cloves are added to the filling, the unripe tomatoes are said to resemble tart apples or rhubarb. The pastry for the pie crust is made with bacon drippings.
