Olivier Poels 5:40 p.m., December 3, 2021
The smoothness of a meringue, the combination of sugar and the acidity of the lemon appliance and the texture of a crispy dough ... The lemon meringue pie is a kind of culinary perfection in terms of balance of flavor.
An achievement that combines three elements from very different origins.
Lemon cream is English, its origins date back to the 18th century, within the Quaker community.
The fact of stuffing it into a crispy dough evokes the "lemon pie" of the United States.
The meringue, finally, was invented in Switzerland by Gasparini, a cook of Italian origin in 1720.
It was an American pastry chef from Philadelphia, Elisabeth Goodwell, who had the brilliant idea of bringing all this together.
Noting that she had many blanks left when she made lemon pies, she had the idea, in 1806, to use them to make a meringue placed on the pie.
The recipe for the lemon meringue pie:
Ingredients:
- 1 shortcrust pastry
- 2 egg whites (meringue)
- 75 g of sugar (meringue)
- 120 g of lemon juice
- 1 tbsp.
to s.
of cornstarch
- 120 g of sugar
- 130 g of eggs
- 100 g of
softened
butter
1. Pre-cook the dough
2. Make the lemon cream: bring the juice to a boil and pour it over the eggs mixed with the sugar and cornstarch.
3. Thicken over low heat
4. Leave to cool then mix with the butter
5. Fill the base with the dough
6. Beat the egg whites and add the sugar
7. Brown the meringue with a torch or under the oven grill