"lemon meringue" news and stories

Happy Lemon Meringue Pie Day!

With a buttery crust, puckering lemon curd filling and crunchy meringue topping, lemon meringue pie embodies Southern comfort in dessert form. Thought to have originated in the 19th century, it's likely that the pie became popular with the rise in popularity of lemons in the mid-1800s.

According to Bill Neal, author of Biscuits, Spoonbread, and Sweet Potato Pie, "Lemon meringue pie has been around a long time in the South and most likely grew out of the vast repertoire of puddings, whose popularity pies eclipsed in the late nineteenth century. It is remarkably similar ot the Queen of Puddings."

Considered a classic in the repertoire of American cuisine, the pie was apparently prized by President Calvin Coolidge. For a trusted, traditional recipe, check out Alton Brown's easy-to-follow directions.

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When we featured The Pastry Queen Cookbook last week, I remarked upon how impressive the lemon-lime meringue tarts, called Texas Big Hairs, on the cover were. Little did I expect to see them in all their glory on the food blog Culinary Concoctions. The name of the tarts comes from the amount of meringue that is piled on top - and in true Texas style, bigger is better. These individual-sized tarts are more, well, tart than a typical lemon meringue pie would be because of the liberal addition of lime. They still have the perfect contrast of light, sweet meringue and velvety citrus custard, though, and the extra meringue makes each bite seem even lighter than you could hope for.

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