Lemon meringue pie facts for kids
Lemon meringue pie is a super tasty dessert! It's a type of pie that has a sweet and tangy lemon filling. This filling sits inside a crispy pastry base. On top, there's a fluffy, light meringue layer. First, the pastry base is baked. Then, the lemon filling and meringue are added. Finally, it's all baked again until golden.
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The Story of Lemon Meringue Pie
People have enjoyed lemon-flavored desserts for a very long time. These treats, like custards and puddings, date back to the Middle Ages. However, the fluffy meringue topping we know today became popular much later. It was perfected in the 1600s.
The lemon meringue pie we enjoy now really came to be in the 1800s. One of the first recipes was linked to Alexander Frehse. He was a baker from Switzerland. There's also a story about a very similar recipe. It was made in England in 1875 for a special party.
How Lemon Meringue Pie is Made
Making a lemon meringue pie involves a few steps. Each part needs to be just right for the best taste!
The Lemon Filling
The yummy lemon filling is like a thick custard. It's usually made with egg yolks, fresh lemon juice, and grated lemon peel. Sugar is also added to make it sweet. Sometimes, a little starch is used to help it get thick. This mix is cooked until it becomes smooth and firm.
The Meringue Topping
The meringue is the light, airy topping. It's made from egg whites that are beaten until they are very foamy. Sugar is slowly added while beating. This makes the egg whites turn into a stiff, shiny foam.
When the meringue bakes, tiny air bubbles inside it expand. This makes the meringue puff up and get light. It's important not to beat the egg whites too much. Also, even a tiny bit of fat can stop the meringue from forming correctly. If this happens, the meringue might collapse when it b'akes. The way sugar is added and the baking temperature also affect how the meringue turns out.
See also
In Spanish: Tarta de limón con merengue para niños
