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The trick to making the fluffy meringue topping is cooking it on the stovetop before whipping it—it's called a Swiss meringue and it's perfect for lemon meringue pie. Get the Lemon Meringue Pie ...
The name 'Lemon Meringue Pie' appears in 1869, [7] but lemon custard pies with meringue topping were often simply called lemon cream pie. [8] In literature one of the first references to this dessert can be found in the book 'Memoir and Letters of Jenny C. White Del Bal' by Rhoda E. White, published in 1868.
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This recipe uses two special store-bought ingredients in this recipe—lemon-lime soda (trust us!) and refrigerated crescent roll dough—to create a one-of-a-kind dessert that'll bring the fall ...
The pie uses a crust containing saltines, butter, and sugar and a curd containing lemons or limes, condensed milk, and egg yolks. [1] [4] The curd is topped with a sweetened whipped cream and then finishing salt and/or lemon zest. [1] The pie is notable for the speed and ease with which it can be made. [5]
The term "ugly crust" was coined by Joann Harwell, Midpoint Café's pastry chef, who would create various tasty, freshly baked pies (pecan, chocolate chip, apple, lemon meringue and chocolate) using her grandmother's recipe, only to lament that the crusts looked better when her grandmother had made the same pies years ago.
She was well known for her pies and cakes, particularly Lemon Pies, Cocoanut Pies, Spanish Buns and Jumbles (later, recipes for those in particular, labeled with the famous name ‘Mrs. Goodfellow,’ appeared in several cookbooks). Her reputation soon led to her teaching cooking classes, with equally positive results, lasting thirty years. [1]
With vodka, lemon juice, limoncello, and Cointreau all topped with a glossy Swiss meringue, this lemon meringue pie martini recipe is sweet, tart, and boozy.