Does store bought Lemon Meringue Pie need to be refrigerated?

Yes, store-bought lemon meringue pie should be refrigerated. It is recommended to store lemon meringue pie in the refrigerator for up to 3 days.

Once opened, it is best consumed within 2-3 days while maintained in the fridge. To store the pie, cover it loosely with plastic wrap or foil and refrigerate. It is also advised to avoid placing heavy items on top of the pie to prevent the meringue from getting squished.

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Lemon Meringue Pie is a dessert pie that has a rich history and is known for its tangy lemon filling, light and fluffy meringue topping, and crisp pastry base. The origins of this sweet treat are murky and mysterious, with some crediting Elizabeth Coane Goodfellow of Philadelphia as the inventor in the 18th century.

However, the first documented recipe for a dessert that combined lemon custard with meringue was published in the United States in 1847.

The traditional components of a lemon meringue pie include a shortcrust pastry base, a lemon custard filling, and a meringue topping. The lemon custard filling is made with egg yolks, lemon zest, sugar, and sometimes starch, and is baked in a pie crust.

The meringue topping is made from egg whites, sugar, and cream of tartar, and is spread over the warm filling to seal the layers together and prevent separation.

There are variations of the classic recipe, such as using graham cracker or cookie crusts instead of a traditional pastry base.

Some bakers also experiment with flavored meringues, fruit-infused lemon curds, or unique crusts made from ingredients like graham crackers or crushed cookies.

Ingredients for a lemon meringue pie include:

  • Shortcrust pastry
  • Lemon custard filling (made with egg yolks, lemon zest, sugar, and sometimes starch)
  • Meringue topping (made with egg whites, sugar, and cream of tartar)

A typical recipe for a lemon meringue pie involves the following steps:

  1. Prepare the shortcrust pastry and blind bake it.
  2. Make the lemon custard filling by whisking together egg yolks, lemon zest, sugar, and starch, then pour it into the pre-baked pastry shell.
  3. Bake the pie with the lemon custard filling for a short time to set the filling.
  4. Make the meringue topping by whipping egg whites and sugar until stiff peaks form.
  5. Spread the meringue over the warm lemon custard filling and seal it to the pastry crust.
  6. Bake the pie with the meringue topping until it is golden brown.
  7. Cool and chill the pie before serving.

The meringue topping can be made using a French meringue, which involves beating egg whites into soft peaks, then adding sugar and continuing to whip until the egg whites hold firm peaks. It is essential to spread the meringue topping on while the filling is still warm to help seal the two layers together and prevent separation.

Lemon meringue pie is a popular dessert that has been enjoyed for centuries and continues to be a favorite among dessert lovers around the world. Its combination of tangy lemon curd, fluffy meringue, and crisp pastry base makes it a truly irresistible treat that evokes nostalgic memories.

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