In America, we love our lemon pies! This delicious dessert is a favorite all across the country. There are many different recipes for lemon pie, but they all have one thing in common – they are absolutely delicious! In this blog post, we will explore the history of the American lemon pie and share our favorite recipe with you. So get your baking supplies ready and let’s get started!
Short History of Traditional Lemon Pie
The history of the lemon pie is a bit murky, but it is believed that the first lemon pies originated from Ancient Greece, where a dessert called “glukoza” was made with honey, flour and lemon juice. These pies were served as an appetizer or dessert.
Be that as it may, the idea behind the lemon pie recipe is to fill a pastry base with lemon flavoured custard. The traditional lemon custard is prepared from eggs, sugar, lemon juice, and sometimes butter or cream, and baked in a pastry crust. It was a popular dessert since medieval times throughout Europe. Eggs and milk were readily available all over the world, and sugar was also accessible from the 12th century onwards.
First Recipe for Lemon Pie
What many folks don’t know is that lemon meringue pie is actually a Philadelphia invention born out of the
Victorian-era, courtesy of Mrs. Elizabeth Goodfellow, who published her recipe in 1806. Mrs. Goodwell ran a bakery, where she also offered cooking lessons. One of her most famous desserts was a tart topped with a delicious lemon custard. The recipe included a pie crust, lemon filling made of sugar, cornstarch, eggs and butter. The later recipes also called for a French meringue to be piped on top of the pie before baking in the oven.
A Lemon Pie Or A Lemon Tart
A pie is typically made with a deeper pastry base, while a tart has a shallower one. A main difference between a Pie and a Tart is the amount of filling that goes into it. A pie retains more filling than a tart since it is cooked in a deeper pan. A Pie’s sides would collapse if it were removed from its pan, and for this reason, pies are usually eaten from their baking pans. Because there is less filling in a Tart, the crust takes on a bigger part in terms of texture and flavor, so it’s critical to ensure that the cryst is tasty.
Meringue in a Lemon Pie
Today, there are many variations of the classic lemon pie recipe. Some recipes call for a creamy filling made from condensed milk or sour cream, while others use a meringue topping. A Lemon Meringue Pie’s filling is a custard prepared with minimal or no butter and thickened with cornstarch or flour. A lemon meringue Tart, on the other hand, contains lemon curd, which does not require the use of cornstarch or flour to thicken. The material within the Tart is thicker than that of a Pie’s custard and there are more lemons in the tart filling than in the pie filling.
American Lemon Pie Recipe
The popularity of the lemon pie grew exponentially over the years and it is now considered a classic American dessert. There are many different recipes for this delicious dish, but we believe that our favorite recipe is the best one! So why not try it out for yourself? This recipe is for a classic Lemon Pie that can be made with either fresh or frozen lemons.
American Lemon Pie Recipe Ingredients:
- Pastry crust: 150 grams (about ¾ cup) all-purpose flour 75 grams (about ½ cup + tablespoon) unsalted butter, chilled and cubed Pinch of salt About 50 ml (generous ⅓ cup) ice water
- Lemon custard filling: 250 grams (about one cup) sugar 100 grams (about ⅓ cup) cornstarch Pinch of salt 250 ml (one cup) whole milk 125 grams (about ½ stick or ¼ cup + tablespoon) unsalted butter, melted
- Lemon zest from one lemon
- Egg wash: one egg yolk beaten with a teaspoon of water
Method:
Pastry crust: In a medium bowl, combine flour, butter and salt. Rub in the butter until it resembles coarse crumbs. Add enough ice water to make a soft dough. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Lemon custard filling: Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a large bowl, combine sugar, cornstarch and salt. Gradually whisk in milk until smooth. Stir in melted butter and lemon zest.
Assembly: Roll out pastry on a lightly floured surface to a thickness of about ⅓ cm (13 inch). Transfer to a greased 23 cm (about nine inch) pie dish. Trim off excess pastry. Pour filling into crust.
Brush edge of crust with egg wash. Bake for 50-55 minutes or until golden brown and the center is set. Let cool before serving. Enjoy!
Give a Try!
The history of lemon pie is a long and delicious one. This particular recipe is a classic, and it’s easy to see why. With a buttery crust, creamy filling, and bright bursts of lemon flavor, this pie is irresistible. Whether you’re serving it up for dessert or taking it along to your next potluck, we know you’ll love this Lemon Pie Recipe. Be sure to give it a try – we promise you won’t be disappointed!