Lemon meringue
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Preparation Ī stiff lemon-flavored custard is prepared with egg yolks, lemon zest and juice, sugar, and sometimes starch and baked in a pie crust. Finely grated zest of 1 lemon 300ml double cream 300ml thickened or single cream. In literature one of the first references to this dessert can be found in the book 'Memoir and Letters of Jenny C. The name 'Lemon Meringue Pie' appears in 1869, but lemon custard pies with meringue topping were often simply called lemon cream pie. The swirled log is a delightful combination of texturesthe chewy meringue is crisp on the outside but gives way to the smooth gel of the tart lemon curd and the pillowy richness of the whipped cream.The method for making the meringue is slow but reliable. Bake 350 or until meringue is lightly browned. For meringue, Beat egg yolks with mixer until foamy, and slowly add sugar until meringue forms. This lemon meringue pie recipe from Food Network Kitchen is the stuff of dreams: A classic sweet and tart dessert with a foolproof meringue topping that. A generic 'meringue pie' based on any pie was documented in 1860. This roulade is a delicate and chewy layer of almond meringue rolled with lemon curd, crumbled shortbread cookies, and whipped cream. Cool five minutes before putting in pie crust. Similar recipes cooked in a crust appear in 19th century America: apple pie covered with meringue, called 'apple a la turque' (1832) and 'apples meringuées' (1846). Lemon Meringue pie Mouloud fd NovemThe lemon tart is a great classic of French cuisine, it is composed of a dough topped with a lemon cream which is a mixture of eggs, sugar, juice and lemon zest and it can be meringue. Remove from the heat, beat in the butter a little at a time and cover with cling film while you make the meringue. A custard flavored with "citron" (probably a mistranslation of citron 'lemon') and covered with baked meringue, crême meringuée, was published by 1769 in English, apparently a translation of an earlier edition of Menon (1755?). Mix together the sugar, egg yolks and cornflour and stir into the boiling lemon juice, whisking until thickened. Menon's pommes meringuées are a sort of thick apple sauce or apple butter covered with baked meringue in his 1739 cookbook. Fruit desserts covered with baked meringue were found beginning in the 18th century in France.