Lemon Meringue Pie Recipe

1. In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add sugar, about 1 tablespoon at a time, beating constantly until stiff, glossy peaks form. This can take about 5-7 minutes.
3. Add the vanilla extract and gently fold it into the meringue.

3. Assemble the Pie:

1. Spoon the meringue over the lemon filling, starting at the edges of the pie and working your way toward the center. Spread it evenly to completely cover the lemon filling. Make sure the meringue touches the crust to prevent shrinking.
2. Use the back of a spoon to create swirls and peaks on the top of the meringue for a beautiful finish.

4. Bake the Pie:

1. Preheat the oven to 350°F (175°C).
2. Bake the pie for 10-12 minutes, or until the meringue is golden brown and the top is slightly crisp.
3. Remove from the oven and allow the pie to cool to room temperature before refrigerating. Let it chill for at least 2-3 hours, or preferably overnight, for the best texture.

History and Formation:

Lemon Meringue Pie has roots in both Europe and America, with early versions of lemon-based desserts being created in the 18th century. However, the version we recognize today, with a flaky pie crust, lemon filling, and meringue topping, emerged in the United States in the 19th century. The meringue topping, often associated with French desserts, was likely added to lemon-based fillings to create a light and airy contrast to the tartness of the lemon.

The pie gained significant popularity during the early to mid-20th century in American home kitchens, becoming a staple in dessert recipes thanks to its ability to balance sweet and sour flavors in a visually appealing way.

Methods & Tips:

• Perfecting the Meringue: To ensure your meringue is smooth and glossy, make sure the egg whites are at room temperature before whipping. Also, be patient when adding the sugar; adding it slowly helps stabilize the meringue.
• Preventing a Soggy Crust: Ensure the pie crust is pre-baked before filling it with the lemon curd. You can also bake the crust slightly longer than usual to ensure it’s golden and crisp before adding the filling.
• Lemon Freshness: Always use fresh lemons for the best flavor, and don’t skip the zest—it’s the key to intensifying the lemony aroma.