Lemon meringue pie: Difference between revisions
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[[Image:Lemon Meringue Pie 1.jpg|thumb|right|250 px|Unsliced Lemon Meringue Pie]] |
[[Image:Lemon Meringue Pie 1.jpg|thumb|right|250 px|Unsliced Lemon Meringue Pie]] |
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'''Lemon meringue pie''' is a type of baked [[pie]], usually served for [[dessert]], made with a [[pastry]] base usually [[shortcrust]] or [[shortbread]] pastry, [[lemon curd]] filling and a fluffy [[meringue]] topping. Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust: i.e. the meringue is directly on top of the lemon filling. |
'''Lemon meringue pie''' is a type of baked [[pie]], usually served for [[dessert]], made with a [[pastry]] base usually [[shortcrust]] or [[shortbread]] pastry, [[lemon curd]] filling and a fluffy [[meringue]] topping. Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust: i.e. the meringue is directly on top of the lemon filling. |
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The recipe was created by Alexander Frehse in the mid-nineteenth century. It is a traditional Australian dessert made with typical farmyard accessible ingredients such as lemons and eggs, and is related to another famous New Zealand dessert, the [[Pavlova (food)|Pavlova]]. |
The recipe was created by Alexander Frehse in the mid-nineteenth century. It is a traditional Australian dessert made with typical farmyard accessible ingredients such as lemons and eggs, and is related to another famous New Zealand dessert, the [[Pavlova (food)|Pavlova]]. |
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{{Cookbook|Lemon Meringue Pie}} |
{{Cookbook|Lemon Meringue Pie}} |
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Revision as of 11:49, 19 October 2006
Lemon meringue pie is a type of baked pie, usually served for dessert, made with a pastry base usually shortcrust or shortbread pastry, lemon curd filling and a fluffy meringue topping. Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust: i.e. the meringue is directly on top of the lemon filling. The recipe was created by Alexander Frehse in the mid-nineteenth century. It is a traditional Australian dessert made with typical farmyard accessible ingredients such as lemons and eggs, and is related to another famous New Zealand dessert, the Pavlova.
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References
- Farrer K. 2005. To Feed a Nation: A History of Australian Food Science and Technology. CSIRO Publishing, Collingwood, Victroia.