41 degrees, clear
Lemon meringue pie is a classic. When I say classic, I mean it’s a bit of an antique where recipes are concerned. Meringue is said to have originated in the 17th century and is still used widely today. Lemon desserts even longer than that, dating back to the medieval times. The lemon meringue pie as we know it, with a thick lemon layer on the bottom and a fluffy white meringue top, is originally attributed to a Swiss baker and has been around since at least 1875.
Being that the recipe is so old, it came as a bit of a surprise to me that our oldest son requested the pie for the occasion of his fifteenth birthday this week. No traditional birthday cake. Again. With our middle son requesting waffles for his thirteenth birthday recently, and now this pie, I’m beginning to think perhaps birthday cakes have run their course at our house. Or perhaps the children get together, plotting and scheming, to throw me for a loop with a new and sometimes challenging recipe requests. They know I won’t decline such requests because it is, after all, their birthday. It may just be a birthday conspiracy.
I made it easier on myself (and on you) and opted to make the pie in a tart pan with a shortbread crust. This way there’s no rolling of dough or pinching of edges. All you have to do is press the dough into the pan with your fingers. And the tart will easily pop right out of the pan after baking for slicing because tart pans have those handy removable bottoms. Plus, now the dessert has those fancy fluted edges.