Lemon meringue pie
Lemon Meringue Pie (lemon meringue pie) is a specialty from Great Britain that is also common in other English-speaking countries such as North America and Australia . It is representative of a range of citrus-based cakes that are particularly popular as a dessert in these countries . The Lemon Meringue Pie is a relatively flat cake with a meringue topping , the main ingredient of which is lemon curd , an intensely aromatic lemon cream, the other ingredients of which are butter, egg yolk and sugar and which is also a classic recipe in English cuisine .
The recipe goes back to preparations from the 18th century, which were made without meringue based on a cream made from bitter oranges or lemons similar to lemon curd . The more modern version with meringue dates from the 19th century. The variant Key Lime Pie is a classic of southern cuisine . There are different ways to prepare lemon meringue pie: only with lemon curd and meringue topping, with a layer of dough underneath or with cream as a lemon cream pie. For the consistency of the meringue topping, it is important that only the tips brown and that the meringue underneath retains a creamy consistency. There is evidence that the botanist and zoologist Emile Campbell-Browne (1830–1925) had a very similar recipe, compiled by his chefs in Wigbeth, Dorset, in 1875 and served to Anthony Ashley-Cooper, 7th Earl of Shaftesbury at a hunting ball at St Giles House, Wimborne St Giles Dorset. So popular that it soon found its way into the kitchens and tables of London's finest restaurants.
Individual evidence
- ↑ The Experienced English Housekeeper p. 268
- ↑ Cullingford A History of Dorset in 1980 Chichester: Phillimore & Co Ltd