where does lemon meringue pie originate from

There are few desserts as iconic and mouthwatering as the lemon meringue pie. With its tangy lemon filling, light and fluffy meringue topping, and crisp pastry base, it has been a beloved treat for generations. But how did this heavenly concoction come into existence? Join us on a zesty journey as we explore the history of lemon meringue pie, from its humble beginnings to its enduring popularity.

The lemon meringue pie we know and love today is the result of the harmonious union of two separate components: lemon custard and meringue. The history of each can be traced back to different origins.

Lemon custard has been a popular dessert ingredient since the Middle Ages. The use of lemons in cooking can be traced back to ancient Persia, where they were used for their refreshing flavor and medicinal properties. By the 13th century, lemons had made their way to Europe, and their zesty flavor quickly became a favorite among European cooks.

One of the earliest recorded recipes for a lemon custard-like dessert comes from England in the 17th century. This early version, called “lemon pudding,” was made with lemon juice, sugar, butter, and eggs, and was often baked in a pastry crust. Over time, this simple recipe evolved into the silky smooth lemon curd we know today.

Meringue is a sweet, airy mixture made by whipping egg whites and sugar until they reach a stiff consistency. The origin of meringue is somewhat disputed, with some culinary historians attributing its creation to a Swiss pastry chef named Gasparini in the late 17th century, while others claim it was invented in France.

Regardless of its true origin, meringue quickly became a popular ingredient in European desserts. Due to its delicate nature, it was often reserved for special occasions and was considered a true showstopper when presented at elegant dinners.

The first documented recipe for a dessert that combined lemon custard with meringue was published in the United States in 1847. The cookbook “The Ladys Receipt Book” by Eliza Leslie featured a recipe called “lemon pie” that called for a lemon custard filling topped with a meringue made from egg whites and sugar.

Over the next few decades, this dessert gained popularity in the United States, with several variations of the recipe appearing in cookbooks throughout the 19th century. By the early 20th century, it had earned the name “lemon meringue pie” and was a beloved staple in American households.

The basic recipe for lemon meringue pie has remained relatively unchanged since its inception. However, modern twists on this classic dessert have continued to emerge, with some bakers adding creative touches such as flavored meringues, fruit-infused lemon curds, or unique crusts made from ingredients like graham crackers or crushed cookies.

Despite these innovations, the classic lemon meringue pie recipe has endured as a favorite among dessert lovers around the world. Its combination of tangy lemon curd, fluffy meringue, and crisp pastry make it a truly irresistible treat that continues to delight taste buds and evoke nostalgic memories.

The lemon meringue pie has a storied history that spans centuries and continents, culminating in the iconic dessert we know and love today. As we continue to enjoy this zesty treat, we can appreciate the evolution and innovation that has gone into its creation. The lemon meringue pie is not only a testament to the skill and creativity of past and present bakers, but also a reminder of the enduring power of classic flavors and timeless recipes. Whether enjoyed as a comforting homemade dessert or a stunning centerpiece at a fancy gathering, the lemon meringue pie remains a deliciously zesty symbol of culinary tradition and ingenuity.

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. This classic pie of contrasting sweet-tart layers evolved from one of Mrs.
where does lemon meringue pie originate from

Food historian Becky Diamond refers to Mrs. Goodfellow as “the mother of lemon meringue pie.” Diamond scoured multiple original manuscripts while researching her 2012 book, Mrs. Goodfellow: The Story of Americas First Cooking School. Ironically, Mrs. Goodfellow never published her “receipts,” as they were then known, and as such there is no specific lemon meringue pie recipe attributed to her.

She was renowned for many treats, including jumbles (an early version of sugar cookies) and queens cakes, individual spiced cakes flavored with brandy and madeira. But her most lasting legacy is the advent of lemon meringue pie.

Meanwhile, its robust international shipping port made it the home of wealthy merchants and financiers. This vibrant atmosphere sparked sophistication and innovation in science, business, the arts and, well…food.

Lemon meringue pie is an American innovation, one thats more than 200 years old. Although this long-time diner staple, lemony custard piled high with fluffy meringue, has the look of something that might have emerged in the Pillsbury Bake-Off in the mid-20th century, its roots go much deeper than that. Advertisement

Becky Diamond cites a powerful lemon meringue pie advocate in her book about Mrs. Goodfellow: “In fact, lemon custard pie as made by Nancy Breedlove was a favorite of Abraham Lincoln. Mrs. Breedlove kept a hotel in Illinois in the mid-1800s, and Lincoln stayed there for weeks at a time when involved in court trials. He liked her lemon custard pie so much that he requested that she write out the recipe for him, and he told her years later that it was the favorite White House dessert.” Advertisement Advertisement

The Best Lemon meringue Pie! No Weep, No Shrink Meringue.

FAQ

What country did lemon meringue originate from?

History of National Lemon Meringue Pie Day Exactly who made this pie for the first time is debatable, but some people believe that the pie originated in Victorian England, where it was sometimes known as Lemon Chester Pudding.

What is the history of meringue pie?

History. 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.

What is the history of lemon pie?

According to historians, the first recorded lemon pie recipe came from Elizabeth Goodfellow (1768-1851), who penned the recipe in 1806. She ran a patisserie and cooking school in Philadelphia during the early 19th century.

What is the liquid at the bottom of the lemon meringue pie?

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”.

Who invented lemon meringue pie?

In Honor of National Lemon Meringue Pie Day, we are delving into the history behind this classic dessert. Lemon meringue pie is a Philadelphia creation from the Victorian era. Its invention is credited to Mrs. Elizabeth Goodfellow, a 19th-century pastry shop proprietress who ran America’s first cooking school.

What is lemon meringue pie?

Today, lemon meringue pie continues to be a popular dessert that is often associated with diner fare and the American South. In Honor of National Lemon Meringue Pie Day, we are delving into the history behind this classic dessert. Lemon meringue pie is a Philadelphia creation from the Victorian era.

How do you make lemon meringue pies?

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. Wikimedia Commons has media related to Lemon meringue pies.

Who is the mother of lemon meringue pie?

The Best Lemon meringue Pie! No Weep, No Shrink Meringue.

FAQ

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