Fruit desserts covered with baked meringue were found starting in the 18th century in France. Menon’s pommes meringuees are sort of thick apple sauce or apple butter covered with baked meringue in his 1739 cookbook. A custard flavored with citron and covered with baked meringue, creme meringuee was published by 1769 in English, apparently a translation of an earlier edition of Menon. Similar recipes cooked in a crust appear in 19th century America: apple pie covered with meringue, called ‘apple a la turque’ (1832) and ‘apples meringue’ (1846). A generic meringue pie based on any pie was documented in 1860. The name ‘Lemon Meringue’ appears in 1869, but lemon custard pies with meringue topping were often simply called lemon cream pie.
- Crust: All Purpose Flour, Sugar, Kosher Salt, Butter, Sour Cream, Water
- Curd: Water, Sugar, Cornstarch, Kosher Salt, Egg Yolks, Lemons, Butter
- Italian Meringue: Egg Whites, Sugar, Water, Cream of Tartar
- 2-3 Days. Meringue is made by whipping air in egg whites. The air will deflate leaving a wet meringue.