Soft dough, lemon cream and meringue flakes that overflow everywhere. So much is said about the origin of lemon pie that its creation is awarded to various countries. And the stories start from medieval times with the monarchy to the first contacts with American culture. However, the undeniable thing is that there are few places on the globe that do not cook the preparation. And, while we don't have the patent for the cake , Argentines love to fall to the meetings in their company.iacute; a . Whether it's for tea, mate or after meals, it's always a good time to give you a bite.
It is considered that everything began in England during the eighteenth century and with the hand of Protestants . There, the filling based on juice and fruit zest would have been made for the first time. Then the recipe took a trip through North America in 1774 thanks to a Quaker separatist sect . But it was not only until 1604 that a version with meringue emerged like the one we know today. Still, they report that the first lemon pie recipe with puff pastry and lemon cream filling dates back to 1806 . The author's name was Elizabeth Goodwell and was a US cook born in Philadelphia.
The woman ran a pastry shop and organized cooking classes , where among the highlights was our main dessert. Legend has it that the idea of merengue arose from the whites left over from other preparations that carried egg yolks . So, success was such locally that the recipe became popular throughout the country, but notoriety was made possible thanks to Eliza Leslie, a former student of Goodwell. It incorporated many of his teachings into a cookbook of its own, including the creation we talked about.
On the other hand, there are gastronomic historians who return the beginnings of lemon foot to European soil . In this regard, they argue that the cake was invented in the XIX century by a Swiss confectioner named Alexander Frehse . Therefore, the latter is awarded the credits of combining lemon cream with Italian meringue. So, the truth about authorship will continue to be kept as a mystery. But don't stop us from eating it, please.
For the dough:
- 100 g soft butter
- 1 yolk
- 2 tablespoons sugar
- 2 tablespoons cold water
- 1 tablespoon vinegar
- 1 cup flour
For the filling:
- 1 cup water
- 1 cup sugar
- 2/3 cup lemon juice
- 2 tablespoons corn starch
- 4 yolks
- 4 tablespoons butter
- 1 lemon zest
For Italian meringue:
- 4 whites
- 200 g of sugar
Let's make a rich lemon pie
1. We tear off with the dough. Crush the butter, yolk, sugar, water and vinegar with the fork, until a paste is obtained.Then add the flour gradually until you get a bun.
2. Smooth the dough with a floured pigeon and place it in a detachable, pre-butted and floured box. Then finish stretching it with your fingers and pricking it with a fork. Trim the edges neatly.
3. Put the cake in the hot oven until the dough is dry and barely golden. Remove and allow to cool.
4. In the case of filling, start by putting water, sugar, lemon juice and starch in a saucepan. Subsequently, mix with wire whisk and bring to the fire while mixing continuously. Do it until the preparation boils and thickens. Remove from heat and pour over previously beaten yolks.
5. Put the mixture back into the saucepan and bring back to the heat, stirring always until it thickens a little more.Remove the mixture from heat, sift into a bowl and, while it is hot, mix the butter and zest.
6. When the cream is displayed, fill the cake by smoothing the surface.
7. We got to the meringue. You need to make a syrup with sugar and a tablespoon of water. At the same time, beat the whites until foaming. When the first reaches 118°, turn it in the form of a thread over the moving whites. Continue the smoothie until the bowl feels cold.
8.For the end, leave the cake in the refrigerator until the cream is firm. Finally, remove it from the cold and cover it completely with the meringue. If we want a golden touch, put it in the oven for a minute. Cool and voila.
Argentina, más específicamente de tierras litoraleñas. Nací en Entre Ríos y soy Comunicadora Social. Me especializo en la redacción en todas sus formas e intento crear imágenes mentales a través de las palabras. Melómana y apasionada de la semiótica por las miradas que nos aportan del mundo. La curiosidad siempre me mantiene en movimiento.