Sweet Baked Goods Lemon Meringue

lemon meringue

(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)

Ingredients:

2 rinds from small lemons, juice from 1.​

2 cups sugar​

1/2 cup butter​

1/2 cup cream, or sweet milk​

6 eggs, beaten separately​

1 puff pastry undercrust​

Instructions:

The rind of two small lemons and the juice of one.​

2 cupfuls sugar​

1/2 cup butter​

1/2 cream (or sweet milk)​

6 eggs, beaten separately.​

​

Leave out the whites of two eggs, which must be mixed with sugar and put on top of the pudding just before it is done. Bake in a rich paste. - Mrs. H.​

Photo by Kenny Louie, CC-2.0​

 

[donna]

lemon pie

(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863)

Ingredients:

4 lemons​

4 teacups sugar​

6 eggs seperated​

2 teacups milk​

4 tbsp. corn-starch​

6 tbsp. white sugar​

Instructions:

Take four lemons, grate the rind, squeeze the juice, chop the pulp very fine, four teacups of sugar, the yelks of six eggs, two teacups of milk, four tablespoonfuls of corn-starch; beat well together and bake; beat the whites of the eggs with six tablespoonfuls of white sugar to a froth; when the pies are baked, put the froth over them, and set them in oven for five minutes.​

​

Lemon flavored custards and puddings date back to Medieval times. Meringue was actually perfected in the 17th century.

The Lemon Meringue Pie as we know today is a product of the 19th century. It originated in Victorian England and was known as Lemon Chester Pudding.

 

[donna]

August 15 is National Lemon Meringue Pie Day. Make one for your family to enjoy.

 

[MRB1863]

Like the light flavor and texture of Lemon Meringue Pie....goes with most anything!

 

[donna]

I always loved my Granny's Lemon Meringue Pie. Here is her recipe.

Meringue Lemon Pie

1 teaspoon cream of tartar
3 egg whites
1 cup sugar

Add cream of tartar to egg whites and beat stiff. Gradually beat in sugar. Spread meringue evenly in buttered pie pan and bake in slow oven (275 degrees) about 1 hour or until delicately browned.

Filling:

4 beaten egg yolks
1 cup sugar
1/3 cup lemon juice
1/2 teaspoon salt
1 Tablespoon gelatin (Knox)
1/2 cup cold water
1 teaspoon grated lemon rind
4 stiffly beaten egg whites

Cook egg yolks, 1/2 cup sugar, lemon juice, and salt in double boiler to custard consistency, stirring constantly. Add gelatin., softened in cold water and grated lemon rind. Chill. When mixture begins to thicken, fold in egg whites combined with rest of sugar. Pour into baked meringue shell and chill until firm (3 hours) Spread with whipped cream.

 

[nitrofd]

Meringue has alot of uses not just for lemon pie.you can make a lot of tarts and use a blow torch to brown the meringue.

 

[nitrofd]

Time to bump the thread as its the 15th of August.

 

[donna]

Just love lemon meringue pie. Wonderful dessert for today.

 

[nitrofd]

Here is a little history about today.

http://foodimentary.com/?s=Lemon+meringue

 

[nitrofd]

On a different note besides it being National Lemon Meringue Pie Day it is also JULIA CHILD'S BIRTHDAY.

 

[Anna Elizabeth Henry]

What a light and tangy dessert choice for a hot summer day! I've never attempted any form of meringue pie before as getting the topping just right always sounded so daunting to me. Does anyone who's made one for scratch have any tips topping?

 

[Anna Elizabeth Henry]

On a different note besides it being National Lemon Meringue Pie Day it is also JULIA CHILD'S BIRTHDAY.

Well, Happy Birthday Julia!

I think she'd be thrilled with all the attention her cooking and recipes still receives today. I remember watching her cooking show when I was a kid on my local PBS station.

Here's a PBS link about her and has a listing of recipes - http://www.pbs.org/food/chefs/julia-child/

 

[nitrofd]

Meringue is really a simple thing to do.in a large bowl beat your egg whites with a little bit of cream of tartar until soft peaks form and then gradually add your sugar.when done just spread on top of your pie and put in oven to brown meringue.after you do it once you will be able to do it with your eyes closed.

 

[nitrofd]

Well, Happy Birthday Julia!

I think she'd be thrilled with all the attention her cooking and recipes still receives today. I remember watching her cooking show when I was a kid on my local PBS station.

Here's a PBS link about her and has a listing of recipes - http://www.pbs.org/food/chefs/julia-child/

She was a peach,was really funny when things would go wrong.

 

[Anna Elizabeth Henry]

She was a peach,was really funny when things would go wrong.

LOL! Totally! I remember once she dropped a raw whole chicken on the floor - it was hilarious

Accidents can easily abound in the kitchen! I've had a few of my own!

 

[donna]

I miss a lot of the old cooking shows, It seems now it always some kind of competition.

 

[nitrofd]

I really liked Jeff Smith "The Frugal Gourmet" as his recipes were always simple.

 

[donna]

Use to what Jeff Smith and have several of his books. Three other shows we used to watch were Justin Wilson, Nathalie Dupree and Martin Yan. I know Jeff Smith and Justin Wilson have passed away. Use to watch Martin Yan when lived in California.

They all had very enjoyable cooking shows.

 

[nitrofd]

Use to what Jeff Smith and have several of his books. Three other shows we used to watch were Justin Wilson, Nathalie Dupree and Martin Yan. I know Jeff Smith and Justin Wilson have passed away. Use to watch Martin Yan when lived in California.

They all had very enjoyable cooking shows.

That trio you mention were in a class by themselves,I really liked Justin Wilson and Natalie Dupree with all her southern cooking.every now and then Martin Yan pops up on television.

 

[donna]

Another PBS series on cooking was "The De' Medici Kitchen". She was author of over 20 cook books. One of her best is "The Renaissance of Italian Cooking." We would watch her all the time.

I have to mention as Anna Elizabeth posted another favorite was Julia Childs. We watched her all the time too.