Lemon Meringue Pie Recipes
National Lemon Meringue Pie Day is August 15th each year and below are all of the published Lemon Meringue Pie Recipes we have to date.
What is Lemon Meringue Pie
The name ‘Lemon Meringue Pie’ appears in 1869, but lemon custard pies with meringue topping were often simply called lemon cream pie.
A lemon meringue pie is a type of dessert pie, consisting of a shortened pastry base filled with lemon curd and topped with meringue. A stiff lemon-flavored custard is prepared with egg yolks, lemon zest and juice, sugar, and sometimes starch and baked in a pie crust.
Uncooked meringue, usually shaped into peaks, is spread over the top, sometimes with a sprinkle of sugar, and briefly baked.
Source: Wikipedia – Lemon Meringue Pie
How to Store Lemon Meringue Pie
If you make a Lemon Meringue Pie the day before it’s needed, store up to two days with toothpicks into meringue halfway between the center and edge of the pie; loosely drape clear plastic wrap over the toothpicks.
NOTE: Refrigeration makes meringue “weep” more quickly and to help keep the weeping at bay, let the pie stand at room temperature in a draft-free spot before serving your pie.
How Long Can a Lemon Meringue Pie Sit Out?
Why is My Lemon Meringue Pie Crust Soggy?
Can You Freeze Lemon Meringue Pie
Once your meringue is golden, your lemon meringue pie can be placed into the freezer for a few minutes if you are unable to immediately serve it.
For longer-term storage, you can place your baked pie in an airtight container to freeze for up to 2 weeks.
Place the re-frozen pie in the refrigerator for 30 minutes to soften before slicing.